Recent content by ShackNasty

Thanks all. I cannot say specifically whether the Lacto is WL of WY. I procured it from a friend who in turn procured it from a profession brewer in Oregon, who only brews mixed fermentation ales and such. I do have more of it in a few vials. At this point I plan on just letting it sit and...

Five days ago I brewed 4 gal of a saison - OG 1.040. I brewed as normal with a normal mash, sparge, boil, etc... After my boil I pitched a 300mL apple juice starter of Lacto, and less then 6 hours later there was a krausen formed and lots of airlock activity. I have been checking the pH...

I've been bored, so I built a new stir plate.

PranQster is never a bad choice (previously stated) New Belgium Abbey Allagash White (previously stated) If you like Sierra Nevada maybe give their Ovila series a try.

As I have been unable to brew for a while, I have been using other outlets for my brewing itch. One such outlet has been collecting a bunch of dregs from beers. I have been storing them in 100ml sterile plastic cups. Anyways. Everytime I checked in the Saison Rue dregs, the cup was definitely...

The Brett for this beer was pitched in bulk approx 3.5 months ago. While I appreciate having an idea of what to expect, and being somewhat of a control freak, I really don't expect this batch to be perfect in any sense of the word (it is my first sour afterall). This includes the carbonation...

Fortunately I have another small volume (1 gal) of a rye saison I pitched a Brett b. starter into almost three months ago. Gravity is down to 1.004. however, this one will be left alone for at least 4-5 months.

As I have been unable to brew for a while, I have been using other outlets for my brewing itch. One such outlet has been collecting a bunch of dregs from beers. I have been storing them in 100ml sterile plastic cups. Anyways. Everytime I checked in the Saison Rue dregs, the cup was...

That is a good point, and very logical. I wish I would have thought it. Just to be clear, my impatience in bottling is not a "man I cannot wait to drink this, hurry hurry hurry" impatience. Rather it is more along the lines of an "I have not been able to brew anything in two months and am going...

Awesome. Thanks for the reply. I'm going to give it a try.

I realize there are countless threads on bottling with Brettanomyces and other microbes, but considering the differences in opinion, these things can get confusing. I think it is almost time to bottle. My gravity reading is down to 1.006 after 4 months. My question is - if I bottle without...

I have had luck capturing wild yeast from the bark of grape vines. I got a pretty funky collection from a grape vine at my old house, and just recently added some grape vine bark from an old church in New Mexico to some wort. It's been 24 hours and there a few minimal signs of fermentation. I...

I recently brewed a dry stout (Guinness-esk if you will), in which I added 1% acidulated malt to the grist. There was definitely a sourness to it that was easily perceivable, but not so much so that it didn't taste because in all honesty I loved it! Some will suggest that any sourness you get...

I mashed at 162 on a porter some months ago, and my FG bottomed out at 1.034. This was much higher than expected, but I didnt mind too much as it was a porter and it was still pretty good. There are many factors that could have contributed to your high FG, and another gravity reading is in...

3gal vintage shop PET carboy.