Search results

Nice, looks like you've done your research. I'm looking forward to reading those papers tomorrow. I guess one thing I meant to be saying is that you're focusing a lot on the production of phenols, and that isn't the only thing people look for from Brett---in fact, some people try to minimize...

Sounds like an interesting experiment, I'll be curious to hear the results! I have a couple of questions. Why do you think that pitching the brett at ale pitching rates will encourage growth? And what do you mean by ale pitching rates, I guess? Are you going to pitch relative to the...

Next time, you might want to wait a few months before adding the fruit: there are still lots of sacch cells in suspension after primary is finished, and they will likely out compete the brett and bugs for any sugars you add early in fermentation. No need to raise the temp any higher than 70...

The Hach Pocket Pro+ (9532000) has .02 resolution. The cheaper Pocket Pro (9531000) has .01 resolution. I ruled out the Hanna pHep 5 based on ajdelange's comments about its automatic calibration in this thread, but maybe I was too hasty.

OK thanks. Is there any reason to favour storage solution from Hach? Could I use this instead, for instance? What about buffers? It looks like they are also cheaper on Amazon.

Thanks, that is helpful. I am leaning towards the Hach: I'd rather pay a little bit more up front for something that will be reliable in the long run. Am I right in thinking that I should also buy buffer powder and storage solution? Are the products I've linked to the right ones? Thanks again.

I'm looking for a bit of help in chosing a pH meter. I've done some research in this forum and more widely on the web, but I'm having trouble settling on a particular model. I would mainly be using the meter for testing mash pH, along with the pH of sour beers, but I might also use it to check...

If the pH was low when you pitched the yeast it might be having trouble, especially if it was old or you underpitched. Try pitching an active starter.

Yeah I've done this every time I made a Berliner Weisse. Kristin England recommends pitching 5:1 ratio of lacto to yeast in Brewing with Wheat. I have no way of measuring that, so I just build a big starter of lacto with a bottle of apple juice, leave it for a week or two and pitch it along...

I've been trying to find out a bit about acid production in the mash (in relation to the topics in this thread), but its pretty tough going without a background in the science. As far as I can understand, the enzymes responsible for increasing ferulic acid levels in the wort (cinnamoyl...

This is just anecdotal, but one time I pitched a large amount of brett brux (1 wyeast pack in a bit less than 3 gallons) at high krausen, and the result was very funky. I wonder if this perhaps gave the brett more change to work on by products from the sacch fermentation that hadn't been...

Hefeweizen yeasts often are, I'm not sure beyond that.

It got funky very quickly, and stayed that way. I was hoping it would mellow over time, but it didn't really. I think I have a bottle left somewhere actually. See also this post by Oldsock.

Here's one data point: I brewed a 3 gallon Orval clone, and pitched a full pack of Wyeast Brett Brux very early in fermentation. The beer ended up being very funky---too funky for my tastes, in fact. I assume this is because the brett went to work on sugars, but also byproducts from sacch that...

Have a look at Chad Yakobson's research. Information at phenols near start, and also on p.35, but its all worth reading. Short version: do a ferulic acid rest (113-122), consider using a POF+ yeast, etc.

Sorry to hijack the thread, but can anyone recommend some good bottle shops in Houston as well? I'll be visiting my girlfriend's family there soon, and I'd like to pick up some Jester King and Prairie while I'm down there. Last time we went to Specs downtown, which had lots of stuff but not...

Another option might be to add sugar syrup or fruit in the serving glass, like they do in Berlin. But I would probably blend it with another fully fermented beer. Adding anything fermentable at this point (sugar, fruit) will probably only make it sourer, unless you pasteurize it first.

Do you mean pitch the sacch into the starter, or into the beer? Depending on how sour a beer you want to make, you might want to think about pitching the lactobacillus first, or pitching a large amount alongside your sacch: this will get you a pretty sour beer, like a berliner weisse. If...

That isn't a concern: there should be plenty of the LAB and brett left in suspsension. Some people like to leave their sour beers on the yeast cake because the brett can convert compounds from the decomposing yeast and perhaps give you a funkier beer. Most people who do this report that they...

Lacto shouldn't increase the phenols, but as sweetcell said, you don't want to put the lacto on a stir plate. Grow it up separately in some apple juice. The POF+ thing might not be as big a factor as I suggested: Jolly Pumpkin's Weizen Bam sounds like the kind of beer you're trying to brew...