General Category > Yeast and Fermentation

Bretta B. and Those crazy Danish guys

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kylekohlmorgen:

--- Quote from: morticaixavier on May 10, 2013, 12:15:53 PM ---
--- Quote from: 1vertical on May 06, 2013, 10:28:58 PM ---jonathan you are so fortunate to have good selections

--- End quote ---

I know, this bottle shop opened up in my town about two years ago and they have a great selection of unusual Belgian and trappist stuff.

Kyle,

I'm looking forward to your presentation at NHC by the way. Between your discussion of house cultures and that bottle of sour red from 1Vert you can explain a lot of my interest in this project.

So I, of course got a little off schedule in the process and only added the honey last night. I also won't have time to wrack to secondary until tomorrow.

The starter I made with the dregs had a nice fermentation finishing up Thursday afternoon. Should I pitch the whole thing? swirl it up and pitch half? Decant and...?

--- End quote ---

Thanks - excited to talk sour and experience NHC! I've also got a small experiment cooked up to put together a mixed culture on Club Night. Just have to figure out how to get it back home...

ANYWAY - 600mL of starter wort shouldn't matter too much in the long run. Swirl 'er up good and dump it in!

tschmidlin:

--- Quote from: kylekohlmorgen on May 10, 2013, 12:52:34 PM ---Thanks - excited to talk sour and experience NHC! I've also got a small experiment cooked up to put together a mixed culture on Club Night. Just have to figure out how to get it back home...

--- End quote ---
I signed up to introduce you - so anyone who has any good stories or can point me to the dumbest thing he's said on the forum, let me know :)

kylekohlmorgen:

--- Quote from: tschmidlin on May 10, 2013, 01:45:27 PM ---
--- Quote from: kylekohlmorgen on May 10, 2013, 12:52:34 PM ---Thanks - excited to talk sour and experience NHC! I've also got a small experiment cooked up to put together a mixed culture on Club Night. Just have to figure out how to get it back home...

--- End quote ---
I signed up to introduce you - so anyone who has any good stories or can point me to the dumbest thing he's said on the forum, let me know :)

--- End quote ---

ha - if you're going with dumb things I've said on the forum, you're going to need your own set of slides...

tschmidlin:

--- Quote from: kylekohlmorgen on May 13, 2013, 10:04:02 AM ---
--- Quote from: tschmidlin on May 10, 2013, 01:45:27 PM ---
--- Quote from: kylekohlmorgen on May 10, 2013, 12:52:34 PM ---Thanks - excited to talk sour and experience NHC! I've also got a small experiment cooked up to put together a mixed culture on Club Night. Just have to figure out how to get it back home...

--- End quote ---
I signed up to introduce you - so anyone who has any good stories or can point me to the dumbest thing he's said on the forum, let me know :)

--- End quote ---

ha - if you're going with dumb things I've said on the forum, you're going to need your own set of slides...

--- End quote ---
I don't want to take up all of your allotted time :)

morticaixavier:
bump for an update

Just tasted this after three weeks on the bugs and it's amazing. Already so complex and funky. A touch of sour but far from over the top. It's got about 1-2 lb of cherries in it at this point I have been adding slowly as I find them in the kitchen and there is a hint of cherry but not much.

yum.

This started at 1.048 and was ~1.004-1.006 or so when it got the bugs. It's down to 1.001 and I am thinking of bottling some of it up. Maybe pulling 1 gallon and replacing the volume with cherries to really up the cherry thing on the rest of it.

Any idea, oh great collective wisdom, if I could safely calculate priming sugar for say 2.4 volumes and bottle at this gravity in normal recycled commercial 12 oz bottles and not live to regret it?

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