Balancing acid in sour beers

Reads 3873 • Replies 33 • Started Friday, March 18, 2016 5:03:46 PM CT

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Message HornyDevil 14:05 Tue 9/13/2016 Originally posted by CLevar Originally posted by HornyDevil I have a sad that this thread, one of the only worthwhile ones in this forum for a while, gets polluted with this kind of shite this quickly. You know, you could always contribute new content as well. Start some threads, share data, etc. Doing some stuff on the following: 1) The effects of combining brettanomyces species in 100% brettanomyces fermentations versus single strain/species fermentations 2) The differences between using fresh and aged hops as post boil additions in mixed microbe fermentations and IMO probably the most interesting 3) Increasing volatile thiol expression through the use of hops and boutique yeast strains in mixed microbe fermentations Any interest in any of that?
Message CLevar places 23 º 14:55 Tue 9/13/2016 Obviously! Though a link to Milk the Funk doesn’t count :) I recently bought some T. delbreukii (dried, sold as "Biodiva" on some vintners supply websites) to see how that might drive some thiol expression as well. Do you mind sharing what yeast you are playing with?
Message HornyDevil 15:03 Tue 9/13/2016 Originally posted by CLevar Obviously! Though a link to Milk the Funk doesn’t count :) Right on. I might copy and paste stuff though, if you don’t mind. Originally posted by CLevar I recently bought some T. delbreukii (dried, sold as "Biodiva" on some vintners supply websites) to see how that might drive some thiol expression as well. Do you mind sharing what yeast you are playing with? Pichia sp. and a couple sacch. strains like VL3 and QA23

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