buttcord

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• Posted in thread: Brett C no activity on 04-15-2013 at 05:17 PM
  What temperature were you storing the starter at?

• Posted in thread: Best Temp For Aging SN/RR Brux on 04-13-2013 at 01:33 AM
  After a couple experiments with the brett brux strains they can provide a lot of tropical funky
  esters but its all how its fermented and conditioned. Like weezy said since it was fermented
  dry without...

• Posted in thread: Best Temp For Aging SN/RR Brux on 04-12-2013 at 05:01 PM
  Opinions differ. Brett creates it's flavor be eating the residual, complex sugars left over by
  the primary fermentation.This is the current SG of one of my bottles of Brux. As I said, It's
  quite dry a...

• Posted in thread: HBS mistake with belgian wit on 04-10-2013 at 03:43 AM
  Darn dude, that is too bad. Might have to dump this batch and chalk it up as a learning
  experience.

• Posted in thread: Candi syrup vs honey? on 04-09-2013 at 03:46 AM
  Belgium sugar is good. Honey isn't from Belgian. Table sugar is fine for high ABV.

• Posted in thread: Places to buy Star-San other than online or lhbs? on 04-08-2013 at 03:37 AM
  what do you have against buying online?

• Posted in thread: Need advice on a bock beer... on 04-04-2013 at 02:51 AM
  Look.. This is pointless. I've got the answer I needed and there's no use continuing on. I
  obviously haven't made any drinking buddies here, but that's fine, I've got enough of them
  here. Most friends...

• Posted in thread: Need advice on a bock beer... on 04-03-2013 at 05:40 PM
  Here is a recipe:Muntons Bock LME 4 lbMuntons LME Amber 3.3 lbAmber DME 1 lbLight DME 1lbCorn
  sugar 1lbRice syrup 2 lbsChocolate malt 1/2 lb

• Posted in thread: three weeks at 70 degrees on 03-26-2013 at 05:28 PM
  You can put them in the oven for about 12-24 hours at 150F, that has worked for me in the
  past.** FYI ** - You'll probably lose a couple of bottles to explosion though so be smart about
  it.

• Posted in thread: Threw oranges in secondary but no more fermination on 03-25-2013 at 05:32 PM
  I would add an 2L starter of active yeast to get the orange sugar.