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I have not. Only relied on "tastes like vinegar and makes me pucker" vs. "clean and all right". I could have made a mistake, the experiments have been far from scientific .. but, is it possible to inhibit acetic producing bugs with hops?

I helps a lot, thank you very much. How about this: I made a saterter following the same procedure, but this time I hoped the s**t out of it. My understanding is that acetic acid producing bacteria is not inhibited by hop and therefore I was expecting the same results as I had before, however...

Hi, I am looking for an explanation on what's going on with my starter. Long time ago I decided to brew a beer using dregs from a bottle I like (not a lambic, but lambic-type character). I made a starter on a stir-plate using dregs from 3 bottles, stepped up to the equivalent of what you get in...

Hi everybody, apologies I am posting in a rush without having done much research in advance. I just got a Funk Weapon 1, date 8/6 (unsure if UK/US notation). It has been out of the fridge, sitting in a warm spot for at least 6hs. I plan to pitch it into a 6gal of 1.045 wort which has already...

Hi all, I've been reading from Sui Generis Brewing site which carries awesome information about yeast wrangling. I am unsure about one of the steps on microbe isolation. What is the procedure that follows having grown individual colonies, ready to have a look under microscope? Bryan talks...

Interesting. Would you be able to name the precursors you reference and the compounds in the adjuncts needed for the Brett to produce the funk flavours? Thanks.

I did some searches based on some of the info you posted: Interestingly ... Tonsmaire talks about the conversion of ferulic acid to 4VG by sacch and subsequent conversion to 4EG by brett. He claims 4EG is: "a big part of the classic funky-phenolic-baryardy charater. To avoid having to go...

Great info! Thank you very much for the tips. The idea of having more of less yeast transferred to the different carboys as I split the batch had not had occurred to me. Not sure if I can help it, but I will definitively take notes of the order in which I filled them. I thought about hops...

Hi everybody, I wonder if you could explain or provide some pointers on this. I usually brew my sours by getting all the bugs in primary, saccharo, brett and lacto and, after a while, dividing the batch in small carboys adding different flavouring ingredients (fruits, teas, etc.). What I have...

Thanks for the replies and suggestions!

Hi, I am a beginner sours beer brewer looking for advice. I managed to brew a really nice sour and have been unable to replicate the results ever since. I am looking for some hints or recommendations on what I could try next. I harvested the dregs from a couple of bottles of a commercial beer...

So I finally got the scoresheets for this beer. Two judges looked at it, "provisional" and "novice" (not sure what that means) and gave 21 and 18 points respectively. The judge that scored 21 did't highlighted any obvious technical mistakes but obviously wasn't impressed. Indicated that the...

If you had to list beer styles, starting with those better drank firesh and ending with the ones that keep well, how would the list look like?

Up to the point at which I learnt the score, I thought the beer was Very Good as it ticked the boxes style wise. Admitedly, this is the first time I brew the style and the first time I use this yeast so I am sure it can use a couple of re-brews and tweaks. Will definitively post back what the...

Entered as British Strong Ale, 17A. This is the beer you were giving me advice on how to get WLP002 to attenuate well. I mashed long and low, tried to get the ph slightly down, and use some simple sugars to get the circa 80% aatt. I got the OG and FG very close to what Fullers declared and used...

Hi all, I got a terrible score in a competition. So a brew this Stong Ale based on the recipe published by Fullers for their 1845, a beer I love and regularly drink, which btw is Listed as one of the style's example in the bjcp guide. Finished brewing this beer feeling that, from all what I...

Thanks everybody. It has been very interesting to read all your posts. I guess the bottom line is that homebrewing should make you happy, if that means brewing again that solid recipe you've done a hundred times before or if you beleve it is time to make a locus beer, then so be it. I...

F**k it, I'll buy the stickers anyway.

I feel I live in homebrewing past. Listening to podcasts recorded God knows when, brewing recipes or variations of recipes that do not scream "new". I am still in the era of citrus and tropical fruits IPAs, have not reached yet the period of low gravity hoppy beers, sours, and let alone "juicy"...

Hi, As many of you I've developed quite a taste for beers full of hops. The last few brews I've made are IPAs, loaded with late and dry hop additions, but not too bitter altogether (~40-60 perceived IBUs usually). Beers are very drinkable right after bottle carbonation and after a few...