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12-10-2010

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08-18-2014 9:59 PM

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  • 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.
    will likely...

  • 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
    higher temps....

  • 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...

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