MileHighBrewer
Well-Known Member
Anyone using these? I picked up a lbs to use as I'm about to delve into my sour insanity tour (got six 15gal fermenters plus a couple 5&6 gal to get going).
I don't imagine they're the same as aged. More then anything I'm wondering about the amounts per batch. I was figuring on 1-2 oz per 12gal batch. Plan is to overshoot gravity @12 and top up to 15 like a 3 to 5 extract.
For those wondering, I'm not sure all what I'm brewing lol. Have the following cultures
Gigayeast Belgian plum
Gigayeast farmhouse sour
Ecy01 x2 vials
Wyeast DePom (should be here Thursday)
Wyeast oud brune
Plus
Giga fast lacto
Wyeast lacto
TYB new blends (2 I think)
Ecy01 cake
Ecy20 cake
TYB cakes x2 one with lacto
Inland island brett blends
Not to mention 30-40 unique bottle dregs plus my house culture.
Lots of testing going on here, all aimed at my blending house a few years down the road
I don't imagine they're the same as aged. More then anything I'm wondering about the amounts per batch. I was figuring on 1-2 oz per 12gal batch. Plan is to overshoot gravity @12 and top up to 15 like a 3 to 5 extract.
For those wondering, I'm not sure all what I'm brewing lol. Have the following cultures
Gigayeast Belgian plum
Gigayeast farmhouse sour
Ecy01 x2 vials
Wyeast DePom (should be here Thursday)
Wyeast oud brune
Plus
Giga fast lacto
Wyeast lacto
TYB new blends (2 I think)
Ecy01 cake
Ecy20 cake
TYB cakes x2 one with lacto
Inland island brett blends
Not to mention 30-40 unique bottle dregs plus my house culture.
Lots of testing going on here, all aimed at my blending house a few years down the road