Recent content by Ready2brew

Ok, just read Milk the Funk Wiki. ......." It is recommended to fill the head space of the kettle with CO2 because oxygen can encourage off flavors such as rancid cheese from Butyric Acid and/or Isovaleric Acid".....just wondering if I should try and clean the brew up with Brett or if it's time...

I soured my wort pre boil with WLP 677 for 2.5 days before boiling for 90 minutes. My garage still stinks like funky cheese. Also, I just opened up fermenter and I get a funky cheese smell. What smells should I get from the lacto souring? Just wondering if funky cheese smell is what I was...

I did not see any Krausen. Just a few small bubbles. Going to pitch a couple of vials of Brett.

I recently Soured a Berliner Weiss wort for 2.5 days to a PH of 3.7 with lactobacillus (WLP 677). The wort was then boiled for 90 minutes and cooled before pitching hydrated US-05. It's been over 60 hrs at 65 degrees and I do not have any signs of fermentation. There is not a problem with the...

Glad to hear things are moving along nicely. WLP 530 is one of my favorite Belgian yeasts. I've never had a problem with it under attenuating and the flavors are great! Enjoy your brew.

Thanks. I have some recovered WLP 013 that I'd love to use along with a couple WLP 007 vials. Just finished up an Imperial Porter using the WLP 013 that came out awesome. Really nice ester profile ( vanilla like ) and tons of mouthfeel & body. I have a few days to make up my mind before...

I'll be brewing an Imperial Stout that finished at 10% ABV last time using US-05. I'd like to try an English Ale yeast to add some additional flavor profile from the Yeast. I have access to various white lab strains and some dry at the LHBS. Any recommendations? I know WLP 007 will chew...

yes, blow-off tube or larger fermentation bucket.

Currently fermenting 2 - 5.5 gallon batches of an Imperial porter that had a starting gravity of 1.087 using WLP013. Air locks clogged, then added a blow off tube to one. Eruptions were going off everywhere! Lids on the buckets looked like they were going to blow off and beer was oozing out...

I had the same experience. I had to us some WLP01 to get mine down to 1.014 target from low teens. I would do again as the flavor profile is great and really sets the brew apart from our standard when using WLP01 or US 05.

Completed the fermentation down to 1.014 (expected terminal gravity) by pitching starter of WLP001. Sampled hydrometer tubes and compared the flavors of this 5 gallon batch ( Conan & WLP001) to a 5 gallon batch fermenting with just WLP001. The Conan mix had noticeably different flavors...

I've used good vanilla extract at flameout with my imperial stout and was happy with the results. I was looking for light vanilla flavors to compliment the chocolate notes. Others report benefits and flavor enhancements adding during secondary fermentation. Experiment and find what you like best.

I have found that white labs yeast WLP 530 will provide tons of banana flavor from the esters. Might be worth giving it a try in your recipe.

I was basing it on the gravity stalling as well as the lack of airlock activity. The starter seems to have helped. I'm going to let it ride another 7-10 days before taking another gravity reading. Will dry hop at that time.