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- ...ted.<ref>[http://en.wikipedia.org/wiki/Gose Wikipedia. Gose. Retrieved 4/1/2015.]</ref> ..., the original gravities seemed to become smaller at around 9-10°P (1.036-1.040 SG), although some versions were still brewed with the higher starting12 KB (1,671 words) - 02:34, 1 September 2020
- ...y/posts/400841396773252?comment_id=401027066754685&offset=0&total_comments=1&comment_tracking=%7B%22tn%22%3A%22R%22%7D Bootleg Biology Facebook Page. 0 ...l count, viability, and contamination testing report. Recommended making a 1-2L starter.61 KB (8,724 words) - 13:22, 27 November 2023
- ...a. Retrieved 10/23/2019.]</ref>). A foeder can range in size from 600 to 1 million liters <ref>[https://nl.wikipedia.org/wiki/Rodenbach_(brouwerij) Du ...Birko chems [Birko Chemicals]. <nowiki>*</nowiki>Editor update: dosage is 1-2 ounces per gallon of 140F water; typical exposure time is 15-30 minutes,8 KB (1,167 words) - 18:34, 19 November 2023
- * OG: 1.038 * FG: .998-1.0025 KB (823 words) - 10:58, 13 June 2019
- ...-6 weeks), although some people have reported faster fermentations between 1-3 weeks for some strains and conditions (lower starting gravity beers, for ...ferent pitch rates of a saison yeast resulted in around ~90% attenuation (~1.5°P final gravity). The esters were generally lower than when cofermented33 KB (4,590 words) - 18:38, 16 January 2023
- ...." <ref>[http://www.boutiqueyeast.com/ Boutique Yeast Website]. Retrieved 1/22/2015.</ref>836 bytes (121 words) - 01:50, 17 March 2015
- ...flavor progressions to expect along the fermentation timeline. We will (1) go over a few basics about sour beer, (2) look at how time affects wild be10 KB (1,571 words) - 20:33, 21 May 2022
- ...AEQAw&biw=2378&bih=1162&dpr=1 cheap plastic beakers] or a precise scale (0.1 g or better) is necessary. The taste tester should take thorough notes on ...from Jester King Brewery. Brewing Network Session Podcast. 01/30/2017. ~1:30:00 minutes in.]</ref>.9 KB (1,290 words) - 17:30, 30 April 2024
- ...hemadfermentationist.com/2014/09/phenols-and-brett-fruity-and-funky.html?m=1 this The Mad Fermentationist blog article]. ...individually. If adding ''Brettanomyces'' to each bottle individually, a 1 mL dosage of ''Brettanomyces'' from a starter should be enough since pitchi27 KB (3,789 words) - 23:07, 19 September 2022
- ...ds of Wild Fields Brewhouse. The Session podcast interview. 01/17/2022. (~1:19:45 in).]</ref>. Matt Van Wyk from Alesong mashes 25% of the grist at a p ...c acid bacteria and ''Brettanomyces''. By the end of fermentation (nearing 1°P), these long chain sugars were mostly used up; however, there was surpri14 KB (2,121 words) - 23:41, 19 September 2022
- ...tn%22%3A%22R%22%7D Milk the Funk Facebook Oak discussion]</ref> || None || 1-3 weeks || good tannin ...6" long spiral per gallon <ref name = 'MTF Oak Discussion JB'/> || None || 1-3 weeks || Some structure, but otherwise not noticeable96 KB (13,800 words) - 19:55, 20 March 2024
- ...er-bottling-504468/#post6516169 Tonsmeire, Michael. Homebrewtalk.com post 1. 11/21/2014. Retrieved 3/10/2015.]</ref><ref>[https://www.facebook.com/gr ...s://digital.sonomalibrary.org/digital/collection/p15763coll33/id/34976/rec/1 Developments in the sensory, chemical and microbiological basis of mousy ta61 KB (8,962 words) - 01:50, 16 December 2023
- ...e correspondence with Ehren Schmidt of Toolbox Brewing Co. by Dan Pixley. 1/5/2016.</ref>. Note that this is not the same as the [https://storefront.l8 KB (1,136 words) - 22:36, 1 February 2021
- ...ic.libsyn.com/basicbrewing/bbr03-08-12solerataste01.mp3 Solera Tasting Pt. 1] || 2012-03 || Interview with Michael Tonsmeire and Nathan Zeender. ...r own homebrew lab to analyze yeast health and count cell population (part 1) and isolating and propagating yeast and bacteria (part 2).94 KB (13,708 words) - 17:47, 5 May 2024
- Jay Goodwin released the recipes for their base wort on episodes 1 and 2 of ''The Sour Hour'' <ref>[http://www.homebrewtalk.com/showthread.php * 12° Plato (1.048 SG)3 KB (436 words) - 22:59, 7 July 2018
- The presence of ethanol in concentrations of 1-4% encourages pellicle production in some strains of ''Acetobacter pasteuri ...=false Biology of Protozoa. D.R. Khanna. Discovery Publishing House, Jan 1, 2004. Pg 38.]</ref>, and the protein film that forms on the surface of te23 KB (3,481 words) - 23:02, 4 April 2023
- ...in wine. Roger Boulton. American Journal of Enology and Viticulture. 31(1): 76-80. 1980.]</ref>. While Total Acidity is a more accurate measurement o ...c acid. See [http://www.awri.com.au/wp-content/uploads//TN14.pdf appendix 1 in this paper] on how to convert the titratable acidity value for different19 KB (2,968 words) - 20:41, 27 May 2023
- "1) Prepare wort with an OG of 1.040, with enough lactic acid added to reduce the pH to 4.5. I'll often spli 1) This works best in the spring and fall - e.g. when nighttime temperatures42 KB (6,197 words) - 17:02, 26 April 2024
- * [https://lostbeers.com/a-small-history-of-flemish-old-brown-and-red-1 Part 1] and [https://lostbeers.com/a-small-history-of-flemish-old-brown-and-red-2/ ..."light beer" is then blended with aged Old Ale, pasteurized, and packaged (1/3 young "light beer" to 2/3 Old Ale), while the 13°P "heavy beer" is trans36 KB (5,373 words) - 00:53, 28 February 2023
- ...t/fecal flavors and aromas. To sour 5 gallons of wort with yogurt, make a 1 liter batch of unhopped starter wort the day before brew day. Add 2-4 teas ...f>[http://www.notsoprofessionalbeer.com/2013/09/brewing-with-yogurt.html?m=1 ''Brewing with Yogurt''. The Not So Professional Beer Blog. Retrieved 3/335 KB (5,306 words) - 04:48, 8 January 2021