Recent content by buttcord

Read the number next to the line that is level with the surface of your wort/beer.

Why did you pitch so high?

What temperature were you storing the starter at?

I don't think you read/understood my post. Also, if think brettanomyces is all about striving for 'dense tropical esters' I don't think you understand at all what this beer is about.

Based on what I've heard from Chad Yakobson at Crooked Stave, brett doesn't need left over sugars to create its 'flavor'. Brett will continue to break down things like esters and even alcohol to create those signature flavors. Brett is unstoppable.

Darn dude, that is too bad. Might have to dump this batch and chalk it up as a learning experience.

Belgium sugar is good. Honey isn't from Belgian. Table sugar is fine for high ABV.

what do you have against buying online?

Good luck in life dude. You've obviously had an uphill battle and are making the best of what you have.

Here is a recipe: Muntons Bock LME 4 lb Muntons LME Amber 3.3 lb Amber DME 1 lb Light DME 1lb Corn sugar 1lb Rice syrup 2 lbs Chocolate malt 1/2 lb

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.

I would add an 2L starter of active yeast to get the orange sugar.

How do you access the freezer?

You could.. but what would be the point? Just buy a kit that matches the beer you want to make. It seems idiotic to buy two kits when you could just get one with a higher gravity.

Why not just post that information here to spark a discussion instead of linking to what I'm guessing is an inane blog?