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headmaster

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headmaster last won the day on May 13 2018

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  1. headmaster

    Take THAT, BJCP style guidelines

    Have been reading up on the Catharina Sour, this was invented in Brazil, about 2015, basically a stronger berliner weisse, around 5% abv, but always with fresh fruit added, ideally tropical fruit. Interesting article here https://byo.com/article/catharina-sour-brazilian-kettle-soured-fruit-beer/ I have effectively been making these with my last two cube sours, but closer to 4.3%. I was wanting to make something closer to 5% so looks like I will be making a Catharina Sour! I have just got the pulp out of 6kg of passionfruits (2kg net pulp, probably enough for two batches) and have bought 4kg cherries, both at flemington markets, $20 for the Passion and $20 for the cherries. So will run a passion fruit then cherry for my next batches for my Sour Summer range
  2. headmaster

    What's in your fermenter? 2019

    Yes I did, took quite some time to get going. Results taste very much like his golden sour, sans the wood character, but you do really need many months of aging for these beers. My first one paused at 1030, then stopped at 1010, but will need several months to head down to closer to 1.000, the bacteria will continue to work very slowly on the remaining higher order sugars. Also quite often off flavours are produced by the brett and pedio that also need months to clean up. As mentioned in another thread, after tasting great, my first one now has an off flavour which could be isovaleric acid but could also be Tetrahydropyridine which gives off a 'mouse like' odour and flavour. Basically smells like a mouse residence. Not that enticing to say the least. But with age this compound is transformed into something very tasty. When I first tried one of these sours, I was amazed at flavours that I had never experience ever before. I was given two vials of his culture through a friend who knows Topher, who very kindly gave him some, they are still sitting in my freezer at the moment cryostored with glycol.
  3. headmaster

    Cube Sour™

    From here: https://www.who.int/news-room/fact-sheets/detail/botulism C. botulinum will not grow in acidic conditions (pH less than 4.6), and therefore the toxin will not be formed in acidic foods (however, a low pH will not degrade any pre-formed toxin). Combinations of low storage temperature and salt contents and/or pH are also used to prevent the growth of the bacteria or the formation of the toxin. So in theory, if it grows in the cube sour, because you have not adjust ph to 4.5, then it may form toxins and spores. the toxins will be denatured in the boil, and the spores will no longer grow once the ph drops below 4.6. Maybe they will be killed by the ph drop as well.
  4. headmaster

    Cube Sour™

    https://www.fsai.ie/faq/botulism.html Does cooking kill Cl. botulinum and its toxin? Normal thorough cooking (pasteurisation: 70°C 2min or equivalent) will kill Cl.botulinum bacteria but not its spores. To kill the spores of Cl.botulinum a sterilisation process equivalent to 121°C for 3 min is required. The botulinum toxin itself is inactivated (denatured) rapidly at temperatures greater than 80°C . So that may mean that if contaminated, the spores may survive the boil, but not the toxins. Next to find out what PH the spores can tolerate
  5. headmaster

    Cube Sour™

    I guess the problem lies with cracking open the cube to add the lacto at sub 50c temps, being temps where contamination can occur. theoretically posing a risk. Because this is a bit of a new frontier, I don't want to take any chances. Botulism poisoning is so rare it might be jumping at shadows though... If botulism is active, and then the ph drops below 4.6, it will kill botulism spores, but the toxins from the botulism actually remain in the liquid, it's not like the drop in ph eradicates the toxins. I don't know what the subsequent boil would do to those toxins, that would be interesting to know actually.
  6. headmaster

    What's in your fermenter? 2019

    Thanks Greeny, I have been meaning to try a traditional saison yeast, will get around to it one day. I do have some supposedly mixed up in my Wildflower house culture that I am fermenting my 2nd golden sour with right now, it has a Dupont strain in there as the main Sac yeast and interestingly it did the classic stall at 1030 there for a while, despite having brett c, pedio, lacto and a giant collection of wild yeasts and bacteria's harvested from around NSW by Topher Boehm who built up this culture for his sours at Wildflower brewing and blending
  7. headmaster

    What's in your fermenter? 2019

    That will be the higher percentage of higher order/fusel alcohols produced at higher temps most likely. Some people I know complain of headaches with german weissbiers as well, also fermented in the low 20's
  8. headmaster

    Cube Sour™

    Good point, quite possibly this cube method may well be so much more sanitary than the kettle sour, that you really don't need to do the pre-acidify step. I had a bottle of lactic, and quite cheap and easy to do it for me I guess. Your lacto source ideally would need to be sterile, like the capsules. If using yakult or yoghurt maybe less so, although these will be below 4.6 in ph anyway..
  9. headmaster

    Cube Sour™

    Some craft breweries simply sour the beer with 88% lactic and skip the trouble, doesn't take much, for eg, to sour to 4.5 I needed about 13ml, to sour to 3.3 I think I calculated 28ml, not even a nip. But they say it's akin to microwaving a steak. No complexity whatsover, which probably translates to a very boring drinking experience
  10. headmaster

    Cube Sour™

    It is to pre-acidify the wort to around 4.5, to ward off things like botulism and other nasty bacteria. These nasties cant grow at or below about 4.6. Leaving 23 litres of sugary wort at 40c for a day or three could be quite risky as some of the bad bacteria would find that to be a good holiday destination!
  11. headmaster

    Cube Sour™

    Thanks Ben for that, good info. Was wondering what to do about the seeds as well.
  12. headmaster

    Cube Sour™

    The more expensive way to obtain buffers is in liquid form, and they come in amounts that would certainly imply multiple uses, but not sure how long they remain 'good' for. I do remember comparing a stale one with a fresh one and I think they differed by 0.1 ph from memory. Yeah now is the time to get some of that fruit! Good season to drink these types of beer as well. You can always go the frozen berry route at other times, or buy fruit now, process into pasteurised puree and freeze if you have the freezer space and SWMBO is ok with that.. Apricots and Raspberries seem to provide the best results according to Jay from the Rare Barrel in the USA, from his podcast from memory. White peaches have also been raved about Good to hear you will be at the meeting and bring thing those beverages. I also have a Citra + Motueka based Pacific Ale, which I can bring. Did you sour the Gose in any way?
  13. headmaster

    Raspberry ipa

    I suggest Belle Saison dry yeast or possibly Safale S04, both will add some complexity, fruity for the S04 (based on English whitbread strain) or spicy from the saison, which I think would complement the raspberry. I'd probably prefer the Belle actually for this beer.
  14. headmaster

    What's in your fermenter? 2019

    I fermented my first saison at temps like this I think also over Jan, in 2018. It came out pretty funky actually, and have since run it cooler, like low 20's and I preferred the outcome. I did read about some guys noticing that examples fermented closer to 22 to 23 obtained higher scores in a competition they were discussing. But very interesting for me to run one at that crazy temp in any case. No chance of stalling I reckon! But in any case the Belle doesn't seem to be afflicted with the usual 1030 dupont strain stall saga.
  15. headmaster

    Barrel aging homebrew

    Difficult to do this with small barrels, as oxidation becomes a problem, due to the headspace and internal surface to volume ratios that you will end up with. But 200L is a lot to work with as mentioned above! My homebrew club has a barrel program going as well, the inner sydney homebrewers. You need kegs to take part in that one, to bring your beer in a keg to the filling session so that rules me out...
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