Last Activity:05-18-2013 3:45 PM
9 Likes on 7 Posts
Posted in thread: Show us your Kegerator on 05-06-2013 at 08:29 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 04:45 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 02-27-2013 at 11:48 PM
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 12:24 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 04:45 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 08:14 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 07:38 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,
Posted in thread: Double Flanders? on 11-21-2012 at 06:05 PM
I've done a 1.085 O.G. Flanders Red with the Roeselare blend. It soured up nicely, the same as
my 1.060 version. It also finished around 1.015 and had a very vinous quality. After 1.5 yrs I
Posted in thread: WLP644 -Brett B Trois on 11-08-2012 at 06:56 PM
I agree that the carbonation time is no different than Sacc times. And these beers change
pretty considerably in the first few months.
Posted in thread: WLP644 -Brett B Trois on 11-07-2012 at 11:30 PM
You might want to put some Fermcap in there or use a blow-off. With 1.094 starting gravity you
will probably get a pretty violent fermentation.