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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. Agate

    First Berliner Weiss

    I'd head to the grocery store and check out the yoghurt section for anything with live cultures. Or look for probiotics with some lacto plantarum. Probiotics are a great source for lacto cultures, although it might take some trial and error to find the best choice. As for your question above...
  2. Agate

    Bring OYL-605 Back From the Dead, Or Not?

    If you have a way to measure pH, I'd try a starter. Lacto doesn't have a great visual indicator that it's working, but it does get hazy. Do you trust tasting your starter, or go by visual haziness? Otherwise, pH drop will tell you it's ok.
  3. Agate

    Wild chokecherry wine

    Agreed, it's hard to say from the description, but that doesn't sound terribly much like chokecherries. Chokecherries turn almost black when they're really ripe. Could you have cranberry viburnum? They also make a great wine. Was there one large pit on the inside, or several smaller seeds?
  4. Agate

    Dirty dozen primary tastes like clean abbaye?

    The couple times I've used DD, I haven't been terribly impressed. They came out pretty clean, even after 18 months or so.
  5. Agate

    Airlocks and Brett/Sour Beers

    Go to the s-type airlocks, as they take much longer to dry out than the three piece airlocks. And it only takes a small amount of liquid to keep them sealed, whereas the three piece takes a good amount. Or just go to a silicon waterless airlock and call it good.
  6. Agate

    ECY04 or Funk Weapon #2 for Primary

    Last time I used fw2, I didn't have krausen until day 5. Very slight pellicle after 36 hours. Brett tests your patience...
  7. Agate

    ECY04 or Funk Weapon #2 for Primary

    Definitely the funk weapon #2. Anomala really shines in secondary, but funk weapon 2 is insane fruity/juicy. Mash high and you should end up with some residual sugars... the last one I did was mashed at 158°F and it ended up at 1.008. Fantastic with galaxy.
  8. Agate

    Brettanomyces bruxellensis fermentation time

    Esters tend to dominate the flavor profile in a young brett beer. They break down over time, though, leading to the phenolic flavors taking over in the long run.
  9. Agate

    Brettanomyces bruxellensis fermentation time

    Absolutely - at 6 months, there is plenty of active yeast in a brett beer to bottle condition. I recently bottled one that was in secondary for 18 months, and although it has gone slowly, I have some nice carbonation after about 4 weeks. At 6 months, there should still be some viable sacch to...
  10. Agate

    Bottle Dregs to old?

    The microbes will be more active at room temperature or slightly warmer, which is kind of what you want. I usually keep them off in a corner until it looks like they're doing something, and then keep it at cellar temperatures (i.e., banished to basement) when I'm tired of walking around them...
  11. Agate

    Bottle Dregs to old?

    I really like to keep my bottle dregs in a 5-gallon carboy full of 1.050 wort, preferably fermented out with some phenolic yeast. But seriously, if you're storing bottle dregs long term, you don't want to expose them to oxygen and give other microbes and mold the opportunity to get in there...
  12. Agate

    Plate Chiller - Oxygen Ingress

    What specifically concerns you with oxygen exposure? Oxygen doesn't actually cause problems with off flavors with lactobacillus. And brettanomyces scavenges oxygen during its growth phase, so acetic acid is not a concern. Oxygen can cause a problem with spoilage bacteria, but if you're using a...
  13. Agate

    Spontaneous ferment attempt

    I'm assuming you're asking me? It's a little tough to say, I'm about 2 years in to what is probably a 4 year process. I have a local yeast that throws a lot of blueberry and peach esters, and that seems to be pretty regular. I don't taste them anymore for the first year, as they just taste...
  14. Agate

    Low IBU or No IBU for Sour Beer

    I don't use any hops in my quick sour beers. All they do is inhibit the lacto, which is kind of counter-productive in this kind of beer. Give it a good boil to kill everything, pitch your lacto, and then your yeast once it sours. Shouldn't take more than a day or two. But there really isn't much...
  15. Agate

    Spontaneous ferment attempt

    I do a couple of spontaneous inoculations per year. One in the early spring and one in the late fall. It's definitely do-able, and you can expect to see the start of fermentation after 4-7 days or so. Very roughly speaking. I don't think a bucket is the ideal way to do this, and you're likely...
  16. Agate

    Topping Off the Carboy

    @crane, that's a really good idea! Even if you carb it to a low level, the co2 in the top-off beer would be a good way to purge the headspace. I assume you're using your barrel for primary fermentation, then? I've done that with a Berliner weisse that I found less than interesting, poured it...
  17. Agate

    Yogurt Fast Sour - Sauerweißbier

    Good! Use your funkinating feelings, boy. Let the funk flow through you!
  18. Agate

    Topping Off the Carboy

    I have an unreasonable obsession with topping up carboys, so my preferred option is #3, top up with what you have on hand that's kind of close. That being said, I think a Flanders is good with a little oxygen exposure to develop some acetic character. I have a year old Flanders red that I've...
  19. Agate

    Brett Dregs - Starter. What did I do wrong?

    True, but acetic acid is a precursor to ethyl acetate, which brett can create from acetic acid and ethanol.
  20. Agate

    "Sour" beers not sour enough...

    Don't let the comments here concern you - they're really quite simple once you go through it a couple times! What are you using for your lacto culture?