bovineblitz

Recipes 

Sounds like you got a nice brett strain. Any idea what the final gravity is? If it's dominated by one strain of brett it'll probably be 1.012ish, if there's a mixed culture it'll be lower. That's not absolute though.

I love all brett beers

jester5120

Recipes 

gonna try to keg it today. I'll check the fg then. I let it ferment at room temp for about 2 weeks then put it in my basment which is about 40 degrees for the last 2 weeks. It definitely got done with primary fermentation before it went down there but I know brett does some crazy stuff after fermentatin. I might have hindered some of it by cold crashing but i'll see what happens.

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SecondaryOud Bruin, Roese Kriek, Fuzzy Naval Berliner Weisse
Bottled Hip Hop IPA, Burton Ale, Wet Hopped RyePA, Burt (burton ale second runnings), Saison, "Grimm" RIS 18.5%, "Beast" Barleywine 11%, NB's "Golden Dragon" 10.5%, Chocolate Stout,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
Kegged Milk Chocolate Stout , Wild American Wheat, Red Brick Blonde Ale

jester5120

Recipes 

got down to 1.013. I don't notice the funkiness i previous thought i smelled. All I'm really getting is a little citrus from the cascades. i'm not sure what fermented the beer now

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SecondaryOud Bruin, Roese Kriek, Fuzzy Naval Berliner Weisse
Bottled Hip Hop IPA, Burton Ale, Wet Hopped RyePA, Burt (burton ale second runnings), Saison, "Grimm" RIS 18.5%, "Beast" Barleywine 11%, NB's "Golden Dragon" 10.5%, Chocolate Stout,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
Kegged Milk Chocolate Stout , Wild American Wheat, Red Brick Blonde Ale

Pugalicious

Recipes 

I'm loving these updates. Keep 'em coming!

CityOChampBrew

Recipes 

can't wait to hear what this tastes like

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Primary: Golding abbey, Golding pale
Seconday: Flanders Red, Caliente Pale ale
Bottled: Raspberry Mead, Berlinner Weisse, West Coast Red, Amarillo/Citra wheat
Kegged empty

jester5120

Recipes 

I drank a pint of the wheat i made with this yeas last night. It definitely has a tart slightly acidic taste to it. I keep thinking i taste oranges in it, i used cascades in it so i'm not sure how much of the citrus flavor is from those and how much is the yeast. Its a decent taste though. I pitched it into a brown ale that i'm going to later pitch onto a roeselare yeast cake. I just want to run this yeast through a few tests and see what kind of flavors it throws in a darker beer and also see if it forms a pellicle.

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SecondaryOud Bruin, Roese Kriek, Fuzzy Naval Berliner Weisse
Bottled Hip Hop IPA, Burton Ale, Wet Hopped RyePA, Burt (burton ale second runnings), Saison, "Grimm" RIS 18.5%, "Beast" Barleywine 11%, NB's "Golden Dragon" 10.5%, Chocolate Stout,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
Kegged Milk Chocolate Stout , Wild American Wheat, Red Brick Blonde Ale

jester5120

Recipes 

My brown ale is down to 1.010 from 1.056. If i measured everything right that's right around 6% abv and 80% attenuation. the yeast kinda smells like feet right now. so now i'm back to thinking its brett

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SecondaryOud Bruin, Roese Kriek, Fuzzy Naval Berliner Weisse
Bottled Hip Hop IPA, Burton Ale, Wet Hopped RyePA, Burt (burton ale second runnings), Saison, "Grimm" RIS 18.5%, "Beast" Barleywine 11%, NB's "Golden Dragon" 10.5%, Chocolate Stout,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
Kegged Milk Chocolate Stout , Wild American Wheat, Red Brick Blonde Ale