Last Activity:11-11-2013 1:45 PM
12 Likes on 10 Posts
Posted in thread: EBY/BBA Brettanomyces Experiment on 09-27-2013 at 11:55 PM
Hey guys, it looks like everyone is making good progress. I got mine stepped up and ready for
my individual batches. I'll be making 60 oz of wort for each strain. Which I'm hoping will
yield me 4 bott...
Posted in thread: EBY/BBA Brettanomyces Experiment on 07-26-2013 at 08:55 PM
Hey guys, this is Jeff Crane from Bikes, Beers Adventures.I have just posted some insight into
the logistics of brewing with 20 strains of Brett at once. Let me know if you have some
feedback. also p...
Posted in thread: Roselare Cake Reusage on 07-05-2013 at 11:01 PM
Used it all. And ardyexfor is correct that by leaving it on the cake you will produce a more
Brett forward beer.You can rack to secondary and will still get plenty of yeast and bacteria
still in solut...
Posted in thread: Show us your Kegerator on 05-06-2013 at 09:29 PM
Thanks for all the inspiration in this thread. I looked over many designs and tried to be a bit
creative with my materials. I built a collar for the GE 7 cu ft freezer that many have used
from used wi...
Posted in thread: WLP644 -Brett B Trois on 03-20-2013 at 05:45 PM
I can concur about the use in secondary. It lends a very mild "Brett" character that is more to
the stone fruit flavors rather than the barnyard. The intensity of flavor is restrained and
gives just a...
Posted in thread: Fitting 4kegs into a GE 7.0 fcm7suww Keezer (Cutting Corny Keg rubber?) on 02-28-2013 at 12:48 AM
Are you sure of the model number? It looks like there are two versions of the GE 7 cu in
freezer and some fit 4 kegs and some don't. Mine fits 4 ball-lock kegs no problem. We could
confirm if it is yo...
Posted in thread: Saving a sour culture on 01-12-2013 at 01:24 AM
For next time, I found the viability stays much better for Brett and other bugs when kept with
beer. The trub actually is a carbon source for Brett and can keep it alive for a long time. So
the best w...
Posted in thread: WLP644 -Brett B Trois on 01-04-2013 at 05:45 PM
smokinghole - I had the same experience with my Table Saison with 100% Brett Drie - I really
think it has something to do with the sugar complexity in the wort.dstar26t - Nelson and Trois
(Drie) are v...
Posted in thread: WLP644 -Brett B Trois on 12-03-2012 at 09:14 PM
monkeybox - I really liked my ESBrett I did a while ago. It was the second runnings from a
barley wine, but is basically an ESB base. As othellomcbane discussed, the Brett can produce a
thinning of th...
Posted in thread: Double Flanders? on 11-29-2012 at 08:38 PM
So you haven't seen any activity since pitching 4 days ago? No bubbling or positive pressure in
the airlock?You do want the Sacc yeast in both of the blends to ferment the bulk of the sugars,