Difference between revisions of "FAQ"
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=Quick Q&A= | =Quick Q&A= | ||
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| + | ==I have a question== | ||
| + | Q. I am new and want to learn more, or have a question. | ||
| + | |||
| + | A: This wiki is a good place to search for answers, but you should also try to look up the answer to your question in the book "American Sour Beers" by Michael Tonsmeire. Many answers can be found there. If it is not, post your question in Milk The Funk! | ||
==How long does a pellicle take to form== | ==How long does a pellicle take to form== | ||
Q: How long does a pellicle take to form? | Q: How long does a pellicle take to form? | ||
| − | A: There are many variables and there is no one. It's all about the yeast and bacteria involved, o2 exposure, and time. Depending on all this, you may also never see a pellicle form. | + | A: There are many variables and there is no one. It's all about the yeast and bacteria involved, o2 exposure, and time. Depending on all this, you may also never see a pellicle form. In the end, a pellicle only means there has been some exposure to an unknown amount of oxygen. Otherwise, pellicles have little meaning. See [[pellicle]] for more information. |
| − | ==Why did my | + | ==Why did my Lacto beer not sour== |
Q: My [[lactobacillus]] based beer did not turn out sour or even the least bit tart. Why? | Q: My [[lactobacillus]] based beer did not turn out sour or even the least bit tart. Why? | ||
Revision as of 09:36, 16 September 2015
This FAQ will be used to assist brewers in getting past first timer questions and over initial hurdles of brewing with bacterium and alternative yeast cultures. Please review this from time-to-time because it will be updated as often as necessary.
Contents
Quick Q&A
I have a question
Q. I am new and want to learn more, or have a question.
A: This wiki is a good place to search for answers, but you should also try to look up the answer to your question in the book "American Sour Beers" by Michael Tonsmeire. Many answers can be found there. If it is not, post your question in Milk The Funk!
How long does a pellicle take to form
Q: How long does a pellicle take to form?
A: There are many variables and there is no one. It's all about the yeast and bacteria involved, o2 exposure, and time. Depending on all this, you may also never see a pellicle form. In the end, a pellicle only means there has been some exposure to an unknown amount of oxygen. Otherwise, pellicles have little meaning. See pellicle for more information.
Why did my Lacto beer not sour
Q: My lactobacillus based beer did not turn out sour or even the least bit tart. Why?
A: The biggest factor leading to lack of souring while using lacto is due to the amount of hops in your recipe. Even as much as 2-3 ibu's will inhibit lactic acid production. Try brewing or kettle souring with no hops.
Alternative Bacteria sources (yogurt, probiotics, etc.)
Q: Will this bacteria source work? Has anyone tried souring a beer with this?
A: Check out Alternative Bacteria Sources for a list of what some members have tried so far and their experiences.
I want to brew a _____
Gose
So, you're looking to brew a Gose (Gose-uh)? A Gose has become a favorite first time tart beer to brew. The dominant flavors in Gose include a lemon tartness, a herbal characteristic from coriander, and saltiness (the result of either local water sources or added salt). Gose beers typically do not have prominent hop bitterness, flavors, or aroma. The beers typically have a moderate alcohol content of 4 to 5% ABV. Our Milk The Funk Gose is a great place to start.