Last Activity:05-08-2013 9:03 PM
116 Likes on 113 Posts
Posted in thread: Brett on brett on 05-03-2013 at 12:36 AM
My experience says it will not change if you pitch the same type of Brett. Maybe pitching Brett
L after B may work, but my suspicion is that it will not.
Posted in thread: 18-20% ABV, Brett barleywine on 05-03-2013 at 12:24 AM
I don't think you are going to get what you are looking for with Brett. Most strains will stall
out on you at that abv.
Posted in thread: 1.071!?!? on 04-28-2013 at 03:36 AM
That's exactly what has happened, the wort did not fully mix. Was your sample from the bottom
of the fermenter?
Posted in thread: Berliner Weisse Lacto Question on 04-28-2013 at 03:21 AM
Pitch the lacto, keep temp around 100 F, and wait until it is soured. 2 days may not be enough,
you might have to wait up to 5 or 6 days. Taste it. When it is sour, add the yeast.Pitch about
2X the ye...
Posted in thread: Long Lag Time on Yeast Cake on 04-26-2013 at 01:00 AM
It might be too cool. The optimum temp for that yeast is 66 to 72 per Wyeast.Up the temp a few
degrees and rig up a blow-off.While it is not recommended using yeast from a high gravity beer,
it will s...
Posted in thread: First Brew since April of 2001 - I'm an official beginner again! on 04-26-2013 at 12:51 AM
Welcome back. I took 7 years off too. I was very cautious about things at first, but it all
comes back quickly.Lots of things have changed since 2001. It will be fun learning.
Posted in thread: Ferm Cap int the primary on 04-26-2013 at 12:47 AM
2 drops per gallon.There are some yeasts that seem to ignore it (Belgians in particular). I use
it all the time and put a blow-off on every-time. Usually I'm fine, but sometimes I'm thankful
Posted in thread: Increasing ABV on 04-26-2013 at 12:40 AM
I've never used their booster, but I suspect it is probably a mixture of corn sugar and
Malto-dextrin. Designed to ferment out a little more than malt extract, but not thin out the
beer as sugar would...
Posted in thread: Corn sugar on 04-26-2013 at 12:32 AM
b-b is right, your original priming sugar is gone. Check your gravity and it should be back
where it was.
Posted in thread: Flanders Red - Blending? So confused! on 04-26-2013 at 12:20 AM
1.012 is on the high side, but I would not say unusual. I don't know I've ever had one
super-dry. Mine usually end up around 1.007 to 1.011 if I remember correctly. I'm using some
new bugs on my lates...
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