tag:blogger.com,1999:blog-8066877917844499643.post726466027423387328..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Stonefruit Vanilla Nitro Sour! The Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-8066877917844499643.post-8263150296618044392018-09-30T08:00:57.752-04:002018-09-30T08:00:57.752-04:00The primary option is to kill the microbes first u...The primary option is to kill the microbes first using heat, chemicals, or filtration. Another technique to consider is chilling the beer and then adding fruit juice to the keg before force carbonating. A final idea is to dose the fruit into the glass after pouring (as in Berliner weisse syrups).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-59643820469654529712018-09-26T17:58:16.580-04:002018-09-26T17:58:16.580-04:00Hey Mike,
Do you know of a way to add fruit to the...Hey Mike,<br />Do you know of a way to add fruit to the beer and not have it ferment out?Tomhttps://www.blogger.com/profile/14068970471713352552noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-51043949423541463072018-03-27T20:48:00.580-04:002018-03-27T20:48:00.580-04:00I wouldn't worry too much about the specific a...I wouldn't worry too much about the specific amount of lactic acid I added, you should add enough to hit the target pH values. That will depend on your water, malt, process etc. The pH readings listed were after each .5 tsp addition (a total of 2 tsp in the mash, .5 tsp with the sparge water).<br /><br />I added 3 tsp lactic acid immediately after the bacteria to lower the pH below 4.5. That helps to prevent protein break-down during the souring process.<br /><br />Hope that helps!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-6996687427832717722018-03-27T14:50:41.919-04:002018-03-27T14:50:41.919-04:00I'm at little confused on the lactic acid addi...I'm at little confused on the lactic acid additions. Did you add 2 tsp to the mash after completion or .5 tsp to the sparge water, or both? Also, did you add 3 tsp lactic acid to the fermenter before this was done fermenting? Thanks!Anonymoushttps://www.blogger.com/profile/02642873297693538655noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-54603792191248666932017-12-27T19:58:56.081-05:002017-12-27T19:58:56.081-05:00As the title suggests, nitro!As the title suggests, nitro!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-34396964652119857282017-12-27T12:54:13.044-05:002017-12-27T12:54:13.044-05:00Question - did you pour this one from a Nitro tap,...Question - did you pour this one from a Nitro tap, or CO2?Millennial CPAhttps://www.blogger.com/profile/11457682215683355016noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-15587635321898554232017-11-27T15:15:04.559-05:002017-11-27T15:15:04.559-05:00@Clint Eaker
Thanks for the links, lots of great ...@Clint Eaker<br /><br />Thanks for the links, lots of great info there!Mark Ohttps://www.blogger.com/profile/09147743684618168110noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-86253661231261841522017-11-27T15:03:44.632-05:002017-11-27T15:03:44.632-05:00@Mark Adams...
You can get L. Plantarum capsules ...@Mark Adams...<br /><br />You can get L. Plantarum capsules as a digestive probiotic. The brand that I typically see mentioned on the boards is Swanson, but there are probably others. Never tried it, as I can get the Goodbelly shots, but you can read here: http://www.milkthefunk.com/wiki/Alternative_Bacteria_Sources#General_Tips_and_Experiences_on_Using_Probiotics for other brewer's experiences.Anonymoushttps://www.blogger.com/profile/10413910644293216349noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-54757594995519029982017-11-20T22:20:13.616-05:002017-11-20T22:20:13.616-05:00There are a huge variety of Lacto strains, but mos...There are a huge variety of Lacto strains, but mostly as far as brewers are interested the differences are in lactic acid production and hop tolerance. You can certainly try another product, but I'd look for L. brevis or L. plantarum. There are good brewing cultures as well. Best of luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-9845896238480113092017-11-20T12:03:49.411-05:002017-11-20T12:03:49.411-05:00Turns out Goodbelly is not available in Canada. Th...Turns out Goodbelly is not available in Canada. There are a number of similar products available here, but I noticed they all use different strains of lacto. Any thoughts on that? Would they likely be interchangeable, or do you know of a resource that would outline differences relative to souring beer? Mark Ohttps://www.blogger.com/profile/09147743684618168110noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-30000346666177767522017-11-15T20:38:38.323-05:002017-11-15T20:38:38.323-05:00Usually for a mixed-fermentation sour beer (includ...Usually for a mixed-fermentation sour beer (including Brett) I'd say no worries given the low FG... put with just Lacto I'd be more careful. The wild yeast from the fruit could cause over-carbonation, but a stable gravity for a few weeks would raise my confidence. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-19554858376699455202017-11-14T11:31:41.508-05:002017-11-14T11:31:41.508-05:00Yomyom! seems delicious:)
With 10lbs of unpasteuri...Yomyom! seems delicious:)<br />With 10lbs of unpasteurised raw fruits, would you risk bottling a beer like that? or is it just for your sodakegs?<br />Cheers!Anonymoushttps://www.blogger.com/profile/08411388198066643248noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-63372603095440729212017-11-14T06:44:18.072-05:002017-11-14T06:44:18.072-05:00Almond extract? Almond flour? A whole almond in ea...Almond extract? Almond flour? A whole almond in each bottle?<br /><br />You could certainly try it without the hop extract. Just do whatever else you can to boost the head retention. Not having tried it without the extract, I can't say how much it truly adds.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-80255002330948110692017-11-14T06:09:55.565-05:002017-11-14T06:09:55.565-05:00Had you not had the Tetralone, would you have chan...Had you not had the Tetralone, would you have changed the recipe to some degree? I'd love to try this recipe, but tetralone is out of my reach.Anonymoushttps://www.blogger.com/profile/14907172289652199236noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-49229290724782014202017-11-14T00:05:41.582-05:002017-11-14T00:05:41.582-05:00I know some vegan breweries that add some almond, ...I know some vegan breweries that add some almond, to some degree, in place of lactose.Andersonhttps://www.blogger.com/profile/16242422012377347442noreply@blogger.com