Recent content by Tetrarch

@bernardsmith, Are you conducting two separate tests, one with a solution of water and powdered lactose and one with "sweet" whey? If so, how is the first one progressing.

Experiments 2 litres milk, vinegar added, curds removed, check OG, pitch Brett in sealed plastic milk bottle and wait, check SG Experiment No. 1: March 1st; pitch Saison blend (Wy3724 (Saison, WLP650 (B. Brux & WLP645 (B. Clausenii) OG 1.025 17th March, no change to pressure or SG, experiment...

Could this method of producing whey/lactose be used, in conjunction with various bretts from a ranch, to carry out a series of tests? If the tests were started in a sealed container (plastic 2 litre bottle with the cap screwed tightly), would evidence of CO2 prove the point?

On the other hand ... : https://homebrew.stackexchange.com/questions/16492/how-many-volumes-co2-will-push-out-a-champagne-cork & http://www.chemistryviews.org/details/ezine/889289/Sparkling_Wine_Champagne__Co__Part_2.html Once you open a commericial bottle in order to add your brett dregs do you...

I like the sound of this experiment, I think I will join in. What commercial beers are you using and why not try a few other gueuze/lambic sours? Any idea on how to estimate the finishing carbonation level?

Still, carbing hides things

Dont use that heating element again, bin it.

This Article leads me to believe it's a pedio infection, note the youtube video.

Hi, First post, I brewed an 100% Brett using WLP645 B. Claussennii that I bottled a while ago. The beer is "sick" with a viscous oily consistency but it tastes ok. I thought this is caused by pedio and not brett. Can anyone shed light on this? Is it possible to propagate the pedio using a...