tag:blogger.com,1999:blog-276581264737472765.post2483287519435978918..comments2024-02-27T20:46:58.487-08:00Comments on Bikes, Beer, and Adventures: Dreg Series: Old Ale with Avery 15 BrettJeffrey Cranehttp://www.blogger.com/profile/01520169652639837640noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-276581264737472765.post-46906431871539184452016-01-02T06:44:08.213-08:002016-01-02T06:44:08.213-08:00Did you brew this with your Avery 15 dregs sample?...Did you brew this with your Avery 15 dregs sample? So confused. You linked to this page from your WLP644 review, but it seems like the yeast you used is the same as WLP648. How about your other 2 recipes linked from that Same WLP644 review? What yeast were those?Anonymoushttps://www.blogger.com/profile/12833625931247740839noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-74256497728641422842013-06-17T10:47:29.261-07:002013-06-17T10:47:29.261-07:00I did not use a aeration stone. It should be noted...I did not use a aeration stone. It should be noted that you probably won't get too much sourness right away, just a slight tartness over time. <br /><br />For example we just did a super hoppy Brett Trois/Drie brew - http://jeffreycrane.blogspot.com/search/label/Brett%20Drie<br />And it was aerated but we drank it within about a month and there was very little perceived tartness to that beer.<br /><br />To get something sour you will need to use a lactic acid bacteria(lacto (faster) or pedio(slow, but more sour over time).If you want to do this and still have a hoppy beer, then give the beer time to develop the sourness and then add a lot of dry hops before kegging/bottling.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-69475120957661043912013-06-15T09:21:52.695-07:002013-06-15T09:21:52.695-07:00I just saw your review on the White Labs site and ...I just saw your review on the White Labs site and that this is one of the beers that you aerated with WLP644. Am doing a sour ipa with it and was wanting some of the tart, sour notes and wondering if you aerated with an oxygen stone or just shaking vigorously? I don't use a stone, but my buddy just got one and wanted to get some of the sourness from aeration, but don't want to go overboard either... Thanks.Unknownhttps://www.blogger.com/profile/15308764479325044545noreply@blogger.com