Last Activity:04-20-2014 2:29 PM
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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
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...