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Looks like an excuse for a road trip to Philly.nodding head is in philly isnt it?
Nodding Head
Jason, tried this? Is it close to your recipe?
Looks like an excuse for a road trip to Philly.nodding head is in philly isnt it?
So when you decide that the sourness is good, do you just rack from under the pellicle? Won't the lacto continue to eat? How do you prevent continued fermentation and bottle bombs? Do you just have to drink it fast?
Jason, tried this? Is it close to your recipe?
Jason, any chance of getting an answer to my other Q...
Decided I'm going to brew 10 gallons... I'll pitch the Lacto and 1338 into 6 gallons of wort. I'll innoculate the remaining 4 with crushed grain for lacto, wild yeast for some funk, and after a few days, a packet of Notty for sacc. Should be a fun experiment!
So you are just going to throw in a handfull of crushed grain? Sounds cool.
So what do I do? the mash presently smells real sour and kinda nasty... do I just go ahead, sans germs? Do I keep it mashing for the next week? or do I just chuck it, since the grains cost a whopping 5$ its no biggie.... what to do what to do?
Boiling water? nope never did that, I usually run a batch of san through 2-3 times, before and once after each chill... but I could do some boiling water....
right the grain and the hops are minimal... so leave the germs for later? since they will show up eventually.....
do I need to do anythign to the mash tun?
Just got ingredients to brew this tomorrow. Luckily, the LBHS had the 5335 in stock and I'm just going to use S-05 for the sach since I don't have time for a starter.
In two months, we'll have temps in the 90's so this will be perfect.
im still at a loss understanding when to tell if its done. Considering aging this in secondary will it just continue to drop below 1.003 if i dont rack off or with metabisulfite as you suggested?
They are a major part of the lactic acid bacteria group, named as such because most of its members convert lactose and other sugars to lactic acid.
So when you decide that the sourness is good, do you just rack from under the pellicle? Won't the lacto continue to eat? How do you prevent continued fermentation and bottle bombs? Do you just have to drink it fast?
This beer took third place in 17A at the HBT 2009 comp. I can't take credit since it totally isn't my recipe so I linked here and am bumping the thread.
This beer took third place in 17A at the HBT 2009 comp. I can't take credit since it totally isn't my recipe so I linked here and am bumping the thread.
so i typed in the name of this one into a german to english translator and it gave me "track dog tongue." anyone care to shed some light on the translation?
This just sky rocketed to the top of my "To Brew" list. I already ordered the yeast and lacto for it.
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