Looking for homebrewing gift ideas? Check out our previous gift guides here or here!
Also, if you enjoy BrewUnited, please consider doing your Amazon shopping via our affiliate link!
Also, if you enjoy BrewUnited, please consider doing your Amazon shopping via our affiliate link!
Jump to:
1
This just in...
americanlambic.blogspot.com/2015/03/t...
Interesting read. Not sure about some of it...
Posted 34 days ago.
I don't think you can co-op someone else's research and give a talk on it.
I also don't think his methodology is exactly sound. It's still somewhat interesting and worth the read though.
Posted 34 days ago.
Not suggesting plagiarism- but some ideas or counterpoints maybe useful.
Posted 34 days ago.
If we're going to talk about sour research, about about this bit that was just posted to the Bru'n Water FB page? http://ow.ly/L0rVH
Seems like a neat idea if your sour comes out a little flat.
Posted 34 days ago.
Yeah that was interesting. Fit's with Martin's philosophy on flavor enhancements. I don't have enough sours in the pipeline to test it out. Potent stuff tho - I use distilled vinegar a lot in cooking. Certainly need a lot less than cider vinegar, although I prefer the latter's flavor.
I wonder if that technique could hint at souring a saison with lacto... at least give an idea before going through with the process post primary.
Posted 34 days ago.
Souring with lactic acid works for testing, if you like to try more often with several beers it works better if you blend with a simple no-boiler, pure lacto fermented beer. Kind of like using 'Sauergut' post fermentation. This sour beer has a more complex taste than just lactic acid. (It is also a perfect way to make a 'controlled' Berliner Weisse, two separate brewed beers and then blended, with some Brett added after that or during the sacch fermentation). To get the sour part at pH 3 or slightly below use L. amylolyticus or amylovorus. They are no beer spoiler as they don't reproduce well at temperatures below 30°C and have no hop resistance. They can grow at up to 52°C
Acetic acid is produced by every yeast to some extent and a lot of it is converted to esters. Iirc Ron Pattinson published similar data on several beers.
Posted 34 days ago.
Jump to:
1