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JesseMcG wrote:
Your posts grow increasingly useless.
1. this is an open website. people opine. if you want to know from the brewer, either specify in your post or send him a private message.
2. what's more useless? my post or your blog in your sig, which was last updates 2.5 years ago
if you can't post in a civil manner, then kindly avoid posting.
JesseMcG wrote:
Your posts grow increasingly useless.
1. this is an open website. people opine. if you want to know from the brewer, either specify in your post or send him a private message.
2. what's more useless? my post or your blog in your sig, which was last updates 2.5 years ago
if you can't post in a civil manner, then kindly avoid posting.
bought some White labs lacto vials. expiries were not hot, so i got a good deal. pitched 3 into 500 mL of starter. 1 vial was likely a dud. 2 were good. didn't aerate, let it sit in a semi-warm area.
read up how White Labs' lacto isn't tart at all. so i decided to put a handful of grains into the starter, wrap a heat coil around the starter, wrap tin foil around the jar and let it ride.
it definitely has a tart smell to it (not interested in tasting it yet, and i also doubled the volume). wondering how aggresively the "wild" lacto from the grains will multiply in presence of the already-pitched lacto. any growth? suppressed growth?
atomeyes wrote:wondering how aggresively the "wild" lacto from the grains will multiply in presence of the already-pitched lacto. any growth? suppressed growth?
Not sure, but sounds like you will have a healthy pitch regardless.
atomeyes wrote:wondering how aggresively the "wild" lacto from the grains will multiply in presence of the already-pitched lacto. any growth? suppressed growth?
Not sure, but sounds like you will have a healthy pitch regardless.
then another question:
doing a lacto and brett beer. no sacch.
would you hit lacto solo for 3 days and then pitch brett? i want the brett to tear through it.
or would you pitch simultaneously?
atomeyes wrote:then another question:
doing a lacto and brett beer. no sacch.
would you hit lacto solo for 3 days and then pitch brett? i want the brett to tear through it.
or would you pitch simultaneously?
I would pitch simultaneously, that's just the way I am. By the way, had a Crooked Stave Pure Guava Petite Sour last Friday. Definitely the most light, refreshing and drinkable sour beer I've ever come across.
atomeyes wrote:then another question:
doing a lacto and brett beer. no sacch.
would you hit lacto solo for 3 days and then pitch brett? i want the brett to tear through it.
or would you pitch simultaneously?
I would pitch simultaneously, that's just the way I am. By the way, had a Crooked Stave Pure Guava Petite Sour last Friday. Definitely the most light, refreshing and drinkable sour beer I've ever come across.
i keep on flip flopping between a simultaneous pitch and pitching lacto for 1-3 days and then brett. i don't want the brett to act as a secondary yeast. leaning toward simultaneous
and a little update on the Nelson Sauvin hopped saison. The bitterness is spot on with the 2oz flamout addition. It finished nice and dry at 1.005, and its pretty tasty too.
Brewed today with my four year old daughter (she'll tell you a whole lot about how to brew beer...), a Founder's Red's Rye type of ale, with a Toronto-centric label...
ritzkiss wrote:Brewed today with my four year old daughter (she'll tell you a whole lot about how to brew beer...), a Founder's Red's Rye type of ale, with a Toronto-centric label...
cool label. What program did you use?
10 day fermentation? Are you going to transfer to secondary and dry-hop in that time?
