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BootsyFlanootsy

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Join Date:

11-14-2010

Last Activity:

04-20-2014 2:29 PM

Likes Given: 1

7 Likes on 5 Posts 

    ABOUT ME

  • i live and ferment in the 19143 zip.
  • youre looking at it.
  • tech
  • 100% Brett farmhousey, pale ale sort of thing.
  • Witbier
  • Cream Ale, Apfelwein, Brett laced Saison aging on 2-1/2 oz's of Hungarian Oak.
  • Hoppy Saison, Berliner Weisse,
  • Male
  • Single
  • philadelphia
  • pa

LATEST ACTIVITY

  • Posted in thread: To add Brett or not? on 12-14-2013 at 03:02 AM
    the only caveat I'd add is that you'll need to wait a good 6 months minimum to notice any
    effects from the brett. not too sure you'll get much character from the port cubes either, but
    it can't hurt.

  • Posted in thread: Pellicle Photo Collection on 12-13-2013 at 08:49 PM
    thank you @sweetcellat least some folks around here have decent tastes!!;)

  • Posted in thread: Catch-all thread to discuss brewing 100% brett beers. on 12-13-2013 at 08:46 PM
    I bumped the heat up, it's down to 1.011'ish. VERY cloudy still, seems like it will need
    finings and cold conditioning.

  • Posted in thread: Pellicle Photo Collection on 12-12-2013 at 08:29 PM
    ECY 02, on a heavily rye based saison grist.

  • Posted in thread: Growing HOPs in Pennsylvania on 12-08-2013 at 04:56 PM
    I'm in Philly. I have 3 varieties, Mt Hood, Magnum and Golding. next year will be their 5th
    season, with each year producing a bigger and bigger harvest and more and more bines. the mt
    hood and the ma...

  • Posted in thread: Catch-all thread to discuss brewing 100% brett beers. on 12-08-2013 at 04:41 PM
    how many IBU's was it?

  • Posted in thread: My first sour *Pics* on 12-08-2013 at 05:13 AM
    don't know if one can accurately ascertain what sort of bacteria/yeast one is working with
    based on photos, but my guess would be brett. 8 months on trub should be fine IMO

  • Posted in thread: My first sour *Pics* on 12-07-2013 at 07:17 PM
    i wouldn't bottle it this soon. I'd give it at least a good 6 preferably 8 months to mature and
    let whatever wild yeasts/bacteria that are present do their thing. also, at that level of
    IBU's, I'd be ...

  • Posted in thread: Catch-all thread to discuss brewing 100% brett beers. on 12-07-2013 at 02:47 PM
    did you read this thread before making that comment? I built up a starter that was over a
    gallon by the time all things were said and done, and did so over the course of a week and a
    half.

  • Posted in thread: Catch-all thread to discuss brewing 100% brett beers. on 12-07-2013 at 05:46 AM
    yeah. I wasn't expecting any funk; but I also wasn't expecting such crap attenuation, esp
    considering the size of the starter I pitched, ( and my mash temp),. I guess I'm left wondering
    what to do now...

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