flyangler18
Well-Known Member
me too, right after the 10-10-10. Come to think of it, this will make 3 of Flyangler's recipes in a row. I brewed his smoked porter last weekend
:rockin::rockin::rockin:
me too, right after the 10-10-10. Come to think of it, this will make 3 of Flyangler's recipes in a row. I brewed his smoked porter last weekend
Just a quick question. Do you move this to a secondary or just keep it in a primary on the yeast for the bulk aging?
Im botteling all my beers, how do i keep the white stuff out of my bottels ?
^yeah, that is how my lacto looked prior to pitching the sacc.
I am about ready to bottle mine now, it is pretty mouth puckering. I put my carboy into the fridge to cold crash it. will the lacto film on top drop out with cold crashing or will i just need to rack from under it?
If I want to add the lacto before the yeast, when should I aerate? My understanding is that lacto don't like O2 but obviously yeast do, so should I rack my wort to the fermenter, add lacto, and then wait a couple of days to aerate and add the yeast?
mine ended up with some bad DMS. I'm blaming the short boil. anybody else have this?
Yes, I just cracked the first bottle of mine tonight. It had some serious DMS that I didn't notice during fermentation. Anyone know how to fix this up?
I also entered a wit beer not too long ago into a competition at a local brewery. On the judging sheet it mentioned DMS but 3 days at a warm rest of 90 degrees made it less noticeable. I have never heard of this as a way to clean up DMS and I don't know if it works but I might give it a try on my Berliner.
at this point I firmly believe that we are overthinking and overworking this beer. Just throw a wort together, barely boil it, run it off to some carboys or buckets, put in some bugs and yeast and forget about it for six months. Viola! you have nice sour beer.
I just made some and put it in the corner in the basement to ignore until summer.
cntry036 said:i haven't brewed this yet, but when i do i think i'm going to go by your thinking.
seems like i read somewhere else that with sour beers the temp change from the seasons changing add to the flavor??
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