What’s new -Part 4

Reads 14143 • Replies 168 • Started Friday, September 25, 2015 11:01:20 AM CT

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Message t0rin0 P beers 102 º places 1528 º 15:11 Tue 3/1/2016 Anyone have a good link for learning about butyric acid? Never knew what creates it but I do know that I’ve had some sour mashes gone wrong that produced a lot of it.
Message joeneugs beers 6372 º places 240 º 15:26 Tue 3/1/2016 Originally posted by t0rin0 Anyone have a good link for learning about butyric acid? Never knew what creates it but I do know that I’ve had some sour mashes gone wrong that produced a lot of it. http://www.milkthefunk.com/wiki/Butyric_Acid
Message joeneugs beers 6372 º places 240 º 15:32 Tue 3/1/2016 I’m heading down to Tickmecula for another go-around tonight. Went to Weins and Aftershock yesterday.

Message t0rin0 P beers 102 º places 1528 º 15:37 Tue 3/1/2016 Originally posted by joeneugs I’m heading down to Tickmecula for another go-around tonight. Went to Weins and Aftershock yesterday. Make sure to check out Ballast Point for some ticks, if you didn’t already go while in SD over the weekend. Ironfire is solid too.
Message t0rin0 P beers 102 º places 1528 º 15:58 Tue 3/1/2016 Looks like Off The Grid opened about a month ago in Apple Valley. For anyone that remembers they started out renting (contracting) the equipment at Inland Empire in Riverside and have now built their own 2 or 3 bbl facility. http://www.ratebeer.com/p/off-the-grid-brewing-company/60508/
Message beercation beers 2 º places 4 º 17:00 Tue 3/1/2016 I just saw Hangar 24 is opening a brewery in Nevada
Message rcubed beers 35 º 17:48 Tue 3/1/2016 Originally posted by beercation I just saw Hangar 24 is opening a brewery in Nevada Much cheaper than another in California.

Message beercation beers 2 º places 4 º 18:39 Tue 3/1/2016 Correction. Lake Havasu, AZ
Message ChazMania beers 669 º places 13 º 20:12 Tue 3/1/2016 Burning Beard; Culver; Resident all scheduled or already soft opened. Culver Brewing is 1/2 mile from my office very close to PP Bressi. http://www.westcoastersd.com/2016/03/01/120-breweries-in-san-diego/
Message BeerandBlues2 P beers 20250 º places 1224 º 22:32 Thu 3/3/2016 Originally posted by joeneugs Originally posted by t0rin0 Anyone have a good link for learning about butyric acid? Never knew what creates it but I do know that I’ve had some sour mashes gone wrong that produced a lot of it. http://www.milkthefunk.com/wiki/Butyric_Acid Milk the Funk seems to not address causes per se, but I did find this from a BYO article: "The most common contaminant of a sour mash is Clostridium butyricum. This anaerobic bacteria produces butyric acid, a foul-smelling compound that turns the mash rancid. Sour mashes infected with Clostridium should be thrown out. Luckily, these bugs are inactive above 112° F. Keeping the sour mash above this temperature will inhibit Clostridium." Most of what I am finding on this topic points to bacterial infection in the 1) wort or 2) glucose or cane sugar but little points to specifics other than the one above referencing temperature of sour mashes in particular. Obviously sanitation is key and infected packaging can also produce butyric acid after packaged.