Recent content by tkm

put me down!

I fed the dregs of a bottle of Cascade Apricot recently. I topped up the dregs in the bottle to about 1/3 full with 1.040 wort. About 3 weeks later I tasted it and there was already some Cascade-type house aroma going on. I was pretty psyched because I love their beers, so a week or two later...

So far so good. Beer smells good, tropical and some earthy notes. Some strange yeast funk I did bump up the bitterness. Ended up going with a blend of Nelson, Citra, Bravo and a bit of Saaz in the finish. Shooting for 40 BU's. The other recipe change I made was to switch out the C-60...

Is that normal for a Brett starter? Yeah a bit more hops would probably be good, just want to make sure it is balanced and would like it to dry out.

I'm prepping to do a 100% brett beer with WLP645, Brett Claussenii (Anomalus). I started a breed up on 7/6 with one vial of WLP645 and .5L 11P wort with 1/2 teaspoon of yeast nutrient and 1/2 tablespoon of maltodextrin on a stir-plate. The maltodextrin was added on a whim. Not a standard...

I've been scheming up plans for 1 gal fermentation, too and wondered what process I old use to bottle, as well. I'm concerned with minimizing aeration and as well as you getting priming sugar right with such a small volume.

You want to use a secondary vessel to get the beer off it's primary yeast cake.

Anybody ever use any of the other three strains? - B. custersianus. - B. naardenensis. - B. nanus Found this thread: http://www.babblebelt.com/newboard/thread.html?tid=1108752780&th=1269562907&pg=2&tpg=1&add=1 Anything else?

How necessary are champagne style cork and cage bottles for bottling sour beers? Can I get by with regular crown cap bottles, does anybody have any experience with failures?

What brand is a good heat pad for accurate temp control?

I ink I do need to "invest" in one of those, but for now I have it in a cupboard with a temp controlled space heater. That should help.

Good to know. I used a WYeast pack of lacto. Expected good results, WYeast is usually great, so I'm pretty sure it's temp related.

Anybody ever thought about using the slight hydrostatic pressure of the liquid in the airlock to trap aroma compounds at the end of fermentation? It I would be tiny, but you think that 1inch hydrostatic pressure could make a difference? I've taken to filling my airlock up at the end of...

My triple is in the same stage right now, finishing primary. I always move based on three things: (whether directly to serving vessel or secondary) Gravity Diacetyl reduction Yeast floc and trub settling Gravity needs to be at desired terminal. After fermentation the yeast needs time to...

Oh yeah, the volume in a sink would maintain temperature much longer than the bowl I have been using, thanks!