Azurecybe

Recipes 

My lhbs has 2 vials on order for me. Im doing 2 versions of the bcs Flanders red as soon as i can free some fermenter space.

__________________
"Payday came, and with it beer"
- Rudyard Kipling

microbusbrewery

Recipes 

Just an FYI for anyone planning on using this blend, I pitched it into a Flanders Brown I brewed on Sunday. I commented in TopherM's thread as well, but this thing is generating a lot more sulfur than I've ever experienced with any other yeast. That combined with some funky aromas results in a pretty odd smelling fermentation...at least for the first few days. I started out and am currently fermenting at 71F.

__________________
http://www.microbusbrewery.org/

AmandaK

Recipes 

Well, let's hope that dissipates with the large amount of time we have with this type of beer.

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

microbusbrewery

Recipes 

Yep, just an update, most of the sulfur smell is already gone.

__________________
http://www.microbusbrewery.org/

GryphonBrew

Recipes 

Doing this right now; poured them both in 7 days ago along with an ounce of oak in each. Should be interesting in a year.

__________________
<------------------- On Tap ------------------->
1. Joe Mudd Porter ~ 5.6%
2. Crochety Striped Rooster ESB ~ 6.7%
3. Watermelon Wheat ~ 6.9%
4. In Finem Mundi (Golden Belgian Triple) ~ 11.2%
5. Black Wheat ~ 4.9%
6. Sparkling Apfelwein ~ 8.5%
7. Scottish Heather Honey Ale ~ 9.3%
8. Double Chocolate Stout (aged 2 years... forgot about it) ~ 5.4%
9. Unholy Helles Maibock ~ 6.66%
10. Effin' Heavy ~ 18.7%
11. Hughheffenerweizen ~ 5.2%

cadillacandy

Recipes 

Just grabbed the last 2 vials from Williams Brewing. Looking forward to trying this against the Wyeast Roeselare. Not sure how I missed the release of this one, but I'm really looking forward to it!

TopherM

Recipes 

We have funky pellicle!!

__________________
Primary #1 - Summer Hopped Hefeweizen
Primary #2 - EMPTY!
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (Due June 2013)
Secondary #2 - Pinot Noir Wine (Due December 2013)
Keg #1 - Bavarian Pilsner Ale
Keg #2 - Hard Cider (Spring SeaCider)
Keg #3 - Centennial Blonde
Bottled - NONE!

Azurecybe

Recipes 

My two beers are fermenting away now. I brewed a Flanders Red and an Oud Bruin. There was about a 3 day lag on the yeast before I saw any real action. No starter of course, there's no reason to mess with the blend after all.

The Oud Bruin (1.068 OG) did have a day or so of blow-off so the Sacc strain in this blend is a top cropper for certain. They are both going to sit in primary for a year.

This post will be resurrected in about a year to see how everything turned out.

__________________
"Payday came, and with it beer"
- Rudyard Kipling

AmandaK

Recipes 

Gah, I'm so jealous of you guys right now! Due to an upcoming move, I can't brew... and I have all the ingredients!

Looks like this batch is slated for the day after Thanksgiving in my parent's driveway (my annual sour beer brewing day):
For 10 gallons:
22# Rahr 2-row
2# C40
3# Vienna
0.25# Carafa III
22 IBU-ish
US-05 for 10 gallons, then split with WLP 665 & WY3763 - one vial and one smack pack for each 5 gallons.
No dregs - a break from my usual procedure.

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

Azurecybe

Recipes 

Amanda K, I like that recipe. Looks deceptively simple, but should be awesome.

Do you use an infusion mash? If so what temp etc?

Here's my Oud Bruin recipe.

http://beersmithrecipes.com/viewrecipe/49529/oud-bruin-de-provision

and the Flanders Red.

http://beersmithrecipes.com/viewrecipe/49530/wild-brews-flanders-red-modern-malts

__________________
"Payday came, and with it beer"
- Rudyard Kipling