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Messages - aaronwesternny

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Yeast and Fermentation / Re: Frozen bacteria and brett
« on: February 02, 2011, 05:47:01 PM »
I got them from a homebrew shop.

Yeast and Fermentation / Frozen bacteria and brett
« on: February 02, 2011, 02:37:52 PM »
I received some Flanders pitches in the mail and they were frozen solid. White Labs say a yeast starter may wake up the Sacc. Does anyone have experience with frozen bacteria-brett and waking them up, or are they lost? They were solid probably 4-5 days.  Thanks for the help.

Yeast and Fermentation / "Quick Pre-boil sour" Lacto pH question
« on: October 11, 2010, 09:34:00 PM »
I have a split wort batch of Belgian Pale going: half yeast- half unhopped lacto. I grew lacto up from a quart starter from grains at 98F for 3 days before pitching liquid into wort. I took a pH of the lacto half and it is about 3.8, which is where Wildbrews says it "ceases to reproduce." I plan to boil this lacto wort (killing the critters) and pitch it in with the yeast half to ferment it out. Hopefully this will give a "sour" beer...

So... What is lacto converting sugars to lactic acid? Is my lacto still converting and just not getting more pH sour, essentially just making more lactic acid? Or, has the pH killed all lacto bacteria making it pointless to continue heating?

The "soured" wort is at 95F now.  I don't have any way to purge O2 from the carboy. At day 4 it is bubbling every 2 seconds, no krausen. It has a smell that sort of reminds me of the Dutchesse. Do I have 3 gallons of vinegar on my hands?  I still have not tasted this, may I have a dumper on my hands?

Thanks all.

Thanks for your info, nice reads.  Not many people out there responding, or with knowledge.  I am reading Wild Beers, and just assumed that a spontaneous ferment would end with a lambic-like sour funkiness.  It looks like it could could also spit out a clean beer.

Yeast and Fermentation / Spontaneous Fermentation Inoculation Temp pLambic?
« on: September 28, 2010, 04:12:30 AM »
I know that warm day temps 75+ F (summer in Western NY) aren’t good for spontaneous ferments.  I tried this in the summer with an extra gallon of wort and now have a fine nail polish remover ferment of foulness.  Is this a lost gallon?  Will this clean up eventually, and if so how long will it take?

 I am looking for advice to do this correctly with 5 gallons, so… what day and night temperatures should I look for, and how long to set my 5 gallon coolship out in the vinyard/orchard for spontaneous inoculation and fermentation of a pLambic? Ok, my 5 gallon plastic bucket, but you get the idea.   

What success are people having with fermenting in plastic and/or glass and how long are you leaving in each? 

I just ran across a thread where someone forgot to pitch the yeast in a starter and it began to ferment.  Maybe a couple low grav “starters” without yeast should be made, set out over night in the vinyard throughout the next month or so, and if they have a non-putrid ferment with no off aromas, then pitch that in 5 gallons of properly prepared lambic wort? 

Any help and advice are greatly appreciated.

Beer Recipes / Worth Brewing Co. Belgian Gran Cru
« on: August 22, 2010, 06:39:30 PM »
I am brewing this beer today and can't find any info on it.  Has anyone had it or done the recipe from BYO 250 clone recipes? How did it come out?


The newest Brew Your Own 250 Clone recipes has their recipe for La Roja- check it out.  After it has set in the fermenter for about a month rack it into secondary and throw another batch on the yeast cake and bugs.  You could probably do this for as much sour red as you want.  The Mad Fermentor blog mentioned earlier has some good stuff going on.

I just listened to the BN Sunday Session 11-23-08 Yeast Blending and Oak with Shae Comfort.  The guy really has a wealth of knowledge.  He talks in-depth about 5 different kinds of oak cubes (he didn't talk much about soaking them in liquor) and also using wine yeast in beers.  He got me planning some new beers...


Equipment and Software / Re: Promash and sugar efficiency
« on: July 02, 2010, 05:56:05 PM »
That is thorough, thanks a bunch.  Now I have one more thing dialed in during my brew day. 

Equipment and Software / Re: Promash and sugar efficiency
« on: July 02, 2010, 12:36:57 PM »
How do you know this for sure?

Equipment and Software / Promash and sugar efficiency
« on: July 01, 2010, 10:46:57 PM »
In Promash you can select your efficiency, say 75%.  Sugar essentially converts 100% leaving no unfermentables (assuming no ferment problems).  Does anyone know if when you select a sugar as an ingredient, is promash figuring 75% brewhouse conversion or does it figure 100%?

Equipment and Software / Hydrometer reading below 0- Brett dosing
« on: June 29, 2010, 03:53:55 AM »
I just transferred a Saison to secondary, took a hydrometer reading and it read off the paper chart, below 0.  I read maybe the paper "slipped" inside the hydrometer.  Is there any other possible explanation?  There are no off flavors or smells in the beer. 

On a second note, I was going to bottle this beer with Brett- would there be enough sugars for Brett to do its thing?

I am a new AHA member (been all-graining it for 4 years) and the first thing I found was this forum.  I found an interesting recipe for a saison that calls for 3% acidulated malt.  I have heard of doing a sour mash the night before to replace the A malt.  Has anyone done this?  How much grain would you use and at what temps?  Any advice would be greatly appreciated.

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