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

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  1. T

    smokey sour wort

    Anyone ever get a smokey flavour from sour worting? I did 1L apple juice with a handful of grain for 24hrs at 110F (smelled sour and nice) then pitched it into a 6G batch of no boil berliner weisse (kept at ~100F) it had lots of activity for 24hrs then went flat. It has a bit of lactic acid to...
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    Great paper on American spontaneous fermentation

    Great paper on American spontaneous fermentation. If I had to guess I would say the experiment was done at Jolly Pumpkin. http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507 Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American...
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    lactose to feed lactic bacteria

    Has anyone tried using lactose to encourage lactobacillus sourness in a simple sour like Berliner weisse or Gose? One would figure giving the lacto a appropriate precursor that there is no competition for could be a winner.
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    science behind lagering/cold conditioning

    Can anyone point me to any studies in regards to the effects of cold conditioning ales or lagering. I am interested in the what and why of it.
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