Last Activity:11-27-2014 9:51 AM
Likes Given: 19
22 Likes on 14 Posts
Posted in thread: American Pale Ale with Saison yeast? on 09-11-2014 at 06:17 PM
One issue you might have us FG. 50 ibus in a 1.012 beer tastes a lot different than 50 ibus in
a 1.002 beer.Agreed, and 3711 is a beast of a saison strain in terms of attenuation. I still
say go for i...
Posted in thread: Brett, Acetic Acid & Extended Aging on 09-11-2014 at 06:12 PM
So the beer is blended and kegged, with a small portion bottle conditioning with grape juice.
Time will tell on my original question, though I suppose If I was really worried I could just
drink the st...
Posted in thread: Brett Imperial Stout on 09-04-2014 at 12:36 AM
I might chime in with a beer that I am working on today: a 100% Brett fermented (primary)
Wheatwine that's currently sitting at about 12% ABV and 79% attenuation. Brett can certainly
handle the alcoho...
Posted in thread: Brett, Acetic Acid & Extended Aging on 09-04-2014 at 12:27 AM
Hoping there's a Brett guru out there that can weigh in on this:I have on hand two 5 Gal
Carboys of a 100% Brett Wheatwine I made about 10 months ago. As an experiment I dosed one of
the halves with a...
Posted in thread: Fusels? Saisons and wlp565 on 06-13-2014 at 03:14 PM
try increasing the temp on the next batch for the first few days ~72F or ~74F. This should
increase your yeast population size during the yeast growth phase. This will ensure a large
healthy yeast pop...
Posted in thread: Brett cider? on 06-13-2014 at 03:10 PM
until it's done. no need to secondary unless you're adding something for flavoring.+1. The
Brett will do better with some dead yeast at the bottom of the fermenter to feed on, especially
Posted in thread: Brett cider? on 05-31-2014 at 03:52 PM
I have a bottle of Anchorage brewing galaxy white ipa that is bottle conditioned with wine
yeast and brett. I want to pour the dregs into 2 gallons of apple juice, What do you guys think
the outcome w...
Posted in thread: "Session" IPA's - let's hear it! on 05-23-2014 at 03:32 PM
Quick update: fermented my recipe (few posts up) split between two varieties of Conan yeast. 3
weeks in hop flavor is bright and crisp...yeast profile seems to add some perceived body. First
Posted in thread: Dubbel w/ Acid Malt on 05-06-2014 at 02:43 AM
No you're correct about the mash...dubbel is just tricky as a malt-forward beer. I think a sour
mash would ruin the complexity and depth necessary for the style...but then again you could
come up with...
Posted in thread: Need some input on cider lowering the ABV. on 04-30-2014 at 06:20 PM
It will lower the alcohol and increase the sweetness, so finding the right balance is
essential. You might also consider diluting with distilled water to maintain the dryness you're