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07-28-2014 6:45 PM

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  • Engineer
  • Jeff Crane
  • Male
  • Married
  • San Diego
  • CA


  • Posted in thread: started 3, 1 gallon sours. Shout out to Dantheman13/Almighty on 07-11-2014 at 12:39 AM
    Hey guys, sorry to be late to the conversation. It looks like you got some good advice
    already.Blow-off is a bit tough with these small 1 gal jugs. I'll give you a few tips:- 1 gal
    mark is about to wh...

  • Posted in thread: Easy Way to Make Sour Beers (1 gal wort + dregs) on 02-07-2014 at 12:17 AM
    I finally got around to listening to it. You did a nice job, Dan. It's good to see that the
    information is still relevant. I still use this technique with the 1 gal batches off of my main
    batch, but m...

  • 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...

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