- Posts 126
Last Activity:08-28-2014 11:46 AM
Likes Given: 10
14 Likes on 12 Posts
Posted in thread: Petrus Aged Pale Recipe? on 06-24-2014 at 10:36 AM
Any word on how this turned out? I'm going to try cloning this brew in about a month and am
wondering if culturing from dregs is viable or if I should go with the RoselarePetrus filter
Posted in thread: Wine Yeast + Brett in beer on 04-04-2014 at 01:47 AM
Hmm. I've never used that strain of brett by itself as a secondary. I know that as a primary it
tastes like pineapple that is about to go badThat is actually a pretty fantastic description.
I've been ...
Posted in thread: Wine Yeast + Brett in beer on 04-04-2014 at 01:45 AM
I checked the gravity of 1 gallon of my original beer with wine yeast that I added brett to.
It's been fermenting since the 11th of February. The gravity dropped from 1.013 to 1.005. There
was a pelli...
Posted in thread: D-47+Brett=? on 04-04-2014 at 01:38 AM
I've considered it myself, though never tried. The thing I like best about the idea is the big
mouthfeel D-47 provides, which brett seems to lack, so I could see it being a good primary
strain with a ...
Posted in thread: Posca (Sour Wine) Experiment on 03-17-2014 at 06:18 PM
Nice, thanks for sharing. Keep us posted!Sent from my iPhone using Home Brew
Posted in thread: Wine Yeast + Brett in beer on 01-25-2014 at 02:53 PM
Fermentation is slowing down. The wine half definitely has a sulfur smell to it. I've read that
wine yeasts can create this fart-like aroma. Can anyone back me up on that? The rotten egg
smell better ...
Posted in thread: Sweaty horse blanket? on 01-25-2014 at 02:33 PM
I get what you're saying, but I disagree that "barnyard funk" is a cop out if you aren't
familiar with what the smell of horses or barns is. That may not be a descriptor that resonates
with you, but f...
Posted in thread: Sweaty horse blanket? on 01-24-2014 at 03:08 PM
This hobby is rife with regurgitation. I'm not all that familiar with the smell of a horse,
barn, or goat, so I don't use these as descriptors. As close as I can come is my take on brett
brux (pear, l...
Posted in thread: Wine Yeast + Brett in beer on 01-20-2014 at 06:15 PM
My experience is that you may want to not use priming sugar if you do have brett in there. Just
let it take care of the residual sugars for month or two.This is a good point, especially with
all of th...
Posted in thread: Wine Yeast + Brett in beer on 01-20-2014 at 05:46 PM
I already bought the candi sugar so I think I'm going to stick with it. If I heard correctly in
the podcast with Shea, wine yeast can't consume complex sugars. I want the wine yeast to
attenuate as mu...