Recent content by Queekeg

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Thanks for the advice! How did pitching lacto after sacc nullify it? Does it feed primarily on simple sugars?

Thanks for the help everyone. The beer's base is a Belgian triple-ish mashed at 156f. I pitched WLP530 Abbey and after 2 weeks moved to secondary with a mixture of sour cherries and currants and pitched with Roselare. I know the WLP530 might have ate all the good stuff but I figured with a high...

I brewed a sour 6 months ago and though at this point a good tasting boozy Belgian it's not sour. Maybe a hint but it might just be wishful thinking. The first 4 months it was at ~62f and after that I kicked it up to 70f. It's very high in alcohol but the sour isn't really coming on. Could...

After brewing this weekend with a BB I think I'm going to opt for the dry airlocks. Not because of temperature fluctuations or O2 permeation. When you transfer a full BB the bottom will sag without support and increase the volume causing air to suck in through the airlock. This wasn't a disaster...

Coincidentally we are talking about it in the thread started just a couple hours ago: https://www.homebrewtalk.com/f127/do-sours-change-better-worse-lot-during-fermentation-474557/ Some good info so far.

I just bought two Better Bottles after I noticed a small hairline crack in one of my glass fermenters. I probably brewed with the crack there and the thing would probably be fine until the end of time but not worth the risk, especially when a better bottle is 26 bucks. I know that a little...

Thanks, I think I'll back purge a better bottle or glass carboy with c02 and transfer it to there. From what I understand the Better Bottles have an oxygen permeation similar to glass. It will give me the opportunity to throw in some oak too.

Thanks for the quick response. I will sit back and try it again in a couple months now that I'm making lactic acid. That's why I pitched the fruit after primary, to give the bugs something to munch on. As far as temp for a bug slurry, is 70f sufficient or would I benefit from stepping it up?

I'm Fermenting a sour that has been going for 4-5 months now. I originally pitched Abbey Ale Yeast waited until primary was finished then transferred to secondary and Pitched Roeselare and some sour cherries and currants. Every month or so I take a taste and for the first 3 months it...

Lacto and Pedio will eat the dead/dormant Sacc?

I brewed a 5 gallon batch then fermented with abbey ale yeast for a week to get down to an acceptable gravity. I then racked to secondary and in that process managed to get a healthy amount of the abbey ale yeast trub though the auto siphon. I was trying to do two thing at once and it slipped a...

Then just a krausen or maybe unwanted bugs? I did use a little wort vs DME since I was going to use it in secondary. The hops turb could have caused the krausen. I guess I could taste it and find out.

I made a Brett starter before the holidays then went out of town before I could use it so I put it in my aging cellar which hovers around 45-50f. I just got back in town and it has starter to form a nice Pellicle on top. Is there risk of that being from another yeast or bacteria due to it...