Recent content by boostsr20

Champagne yeast isn't all that great at fermenting complex sugars so no, that's not a good combo. Use 3711 to dry it out if you want or just wait out the 3724.

Congrats! Heard from a buddy that I took 2nd. Super stoked! Anyone know what 2nd place was worth?

Anyone making the trip to bells?

Wyeast lacto in primary with a small amount of s04 so it'd drop clear quickly.

Got the email as well. Almost didn't enter because I wasn't totally happy with the end product. Who says you can't make a decent sour in a month :D

How big of a starter? How many vials? I recently talked to a white labs rep at Bells and he recommended 3 vials in a 2L starter for a week prior to pitching in a 1060 5 gallon batch.

The French oak amber and the rest of the barrel is a collaboration with winters and another friend. We just pulled 15 and brewed another 15 to replace it. We are slowly turning it to a sour brown. Curious to see what this next pull is like. Should be getting it kegged this weekend. Jeff, I owe...

Got yours as well! Can't wait to dig in!

Just shipped out to James, can't wait to try his Kriek!

Bring it on people :) I only have 4 bottled of the French oak amber but I have a lot of the sour stout. Pm me with what you have and the details so we can get it done!

Man, I'd love to taste this! Congrats on a successful brew.

What's your point? Just trying to argue? You know that lager yeast is SACCH right? Chad has stated in the past that lager rates are need for a successful all Brett ferment. Under pitch results in under attenuation a lot of the time.

That's a ton of crystal malt!

Brett super attenuates when lacto/pedio come into play but not on all Brett beers. Store bought Brett cultures contain a less viable cell count than sacch packs so a starter is a must no matter the gravity.

I lost all my old emails but that info came from Chad Yakobsen of crooked stave who did his masters dissertation on brettanomyces. It's pretty common knowledge these days.