Last Activity:08-18-2014 9:59 PM
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17 Likes on 17 Posts
Posted in thread: The Great Brettanomyces Experiment on 04-13-2014 at 02:53 PM
Did you age any of these? I know you're probably buddy with the brewery but any further
notes?Hey Tagz - No I didn't really age any of these, directly. I actually blended the blond
50/50 with my saiso...
Posted in thread: EBY/BBA Brettanomyces Experiment on 01-05-2014 at 02:50 PM
Hey these are super cool thanks for posting Roy2Ventullo!
Posted in thread: EBY/BBA Brettanomyces Experiment on 10-25-2013 at 02:14 PM
Off to a slow start (my bad, I cold crashed the 200 ml starter to get just a slurry and Bretts
did not like it) but by day 4 after pitching all but EBY 008, 011, and 013 are bubbling away.
Posted in thread: EBY/BBA Brettanomyces Experiment on 10-23-2013 at 12:47 PM
berebrando: I did 20 ml cultures from the original micro tubes I got from Sam. About week or
so at room temperature them used 15ml of that to the 200 ml flasks (shown in my post) which
grew shaking s...
Posted in thread: EBY/BBA Brettanomyces Experiment on 10-22-2013 at 02:35 PM
At 48 hours post pitching at 68 F into 1/2 gallon and several of the cultures have not really
started moving the water in the air :confused:I am new to using Brett as a primary yeast. Is
this normal ?...
Posted in thread: EBY/BBA Brettanomyces Experiment on 10-21-2013 at 02:19 PM
I pitched all 19 of my strains into 1/2 +/- gallon wort yesterday afternoon. (1 vial did not
survive the trip, but was replaced by a wlp575 I have on hand as a sort of control.)Eby038 was
the first to...
Posted in thread: WLP644 -Brett B Trois on 09-17-2013 at 12:17 PM
I'm also in this same sort of scenario that mine is fermenting on the higher range.Also, I just
racked a Citra pale ale onto the yeast cake from my last Trois batch. Anyone had any
experiences with a ...
Posted in thread: WLP644 -Brett B Trois on 09-17-2013 at 12:13 PM
I don't agree with this. I generally ferment brett at whatever is room temp (~70-75F), but when
I've used it in the lower 60s there's never been a problem with attenuation or estersI use
Posted in thread: Brett Dubbel With Figs on 08-28-2013 at 01:07 AM
Thanks! I was just listening to an interview with Chad from crooked stave who mentioned not
needing to add Malto as well, so I think I can forego that. This brings up another question
though, If I let...
Posted in thread: Brett Dubbel With Figs on 08-23-2013 at 01:23 PM
you can add maltodextrin if you want, but theres plenty of other food for the brett to eat as
is. I think B & L would work great in thisI agree with dcp. Brett L and B would be a great
addition. I hav...