Last Activity:05-21-2013 9:43 AM
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Posted in thread: Saison already at 1.002. Should I bother to add brett? on 06-03-2012 at 10:29 PM
You could add a little sugar during secondary with the Brett. Doing so will give the Brett a
little extra to munch on, allowing you to get more Brett character.I would add some sugar but
the beer is a...
Posted in thread: Saison already at 1.002. Should I bother to add brett? on 06-03-2012 at 10:27 PM
Just curious, what strain of saison yeast did you use? The Dupont strain.
Posted in thread: Saison already at 1.002. Should I bother to add brett? on 06-03-2012 at 08:41 PM
Just moved a saison over to secondary to age a bit and the gravity was at 1.002. I was thinking
of adding some dregs from a few bottles of Goose Island Sofie to hopefully get some brett
Posted in thread: RIS / hoppy mild partigyle critique on 06-29-2011 at 05:25 PM
This actually looks really similar to a beer I did not too long ago, although mine had a bit
more crystal. Trust me, the partigyle will be plenty roasty (mine actually placed as a Robust
Porter in com...
Posted in thread: Can someone suggest a good, inexpensive pH meter? on 06-20-2011 at 08:04 PM
Yeah, that's kind of what I was afraid of. Oh well. Has anyone had any luck with the pH strips
Posted in thread: Can someone suggest a good, inexpensive pH meter? on 06-20-2011 at 07:39 PM
The one at AHS (my usual store) says you can't test the mash directly. I can see it becoming
frustrating having to cool portions of your mash, test, adjust, cool, test, adjust, repeat
until you hit yo...
Posted in thread: Any way I can save my stout? on 06-17-2011 at 05:42 PM
I brewed a big stout a while ago and it's been aging in secondary for a few months. The issue
is that since my water is terrible for big stouts, (something I didn't realize at the time I
brewed it) it...
Posted in thread: Recommendations for a good sour? on 06-16-2011 at 04:07 PM
Wild Devil (pretty sure that was a sour) was greatIt's not a sour. It is brewed with brett,
which is a wild yeast, but you don't really get any sourness from it.
Posted in thread: Recommendations for a good sour? on 06-15-2011 at 06:58 PM
The more affordable, widely available yet still tasty sours are probably Lindeman's Cuvee Rene
and Petrus Aged Pale. Avoid any of Lindeman's fruit lambics because they are sweetened to the
point of be...
Posted in thread: Making the best of a bad tripel on 06-15-2011 at 05:09 PM
I'd do some sucrose additions to dry it out, just make sure to keep the sucrose to less than
10% of the total grain bill.