Last Activity:09-17-2014 2:24 PM
Posted in thread: Using 6+ month old BugFarm & BugCounty on 04-16-2014 at 05:10 PM
I just pitched ~100 mL of ECY20 from 11/2013 into 5g of 1.078 wort. It took about 30 hrs to get
a krausen, but bubbled hard for 36 hours after. I guess I'll find out in about 12 months if it
Posted in thread: Yeast Bay--offering some Brett blends on 04-04-2014 at 02:33 PM
Yep, I've fermented three beers back to back with it actually, but all of them in buckets so I
didn't really watch the fermentation. I've bottled two of them, half in regular bottles to
drink young an...
Posted in thread: Yeast Bay--offering some Brett blends on 04-03-2014 at 10:06 PM
190626This is 10 hours into fermentation with the Saison Brett Blend. (~75 degrees) The next
day, there was a 1 inch krausen. I've never seen clumping like this during fermentation. Anyone
Posted in thread: Alferman Imperial Berliner Weisse on 08-27-2012 at 04:58 PM
My beer that smelled and tasted like sauerkraut juice after 6 weeks in the fermenter, no longer
does after 3 months. It has become very tart and sour, very nice. I added a couple tablespoons
of sour c...
Posted in thread: Alferman Imperial Berliner Weisse on 06-12-2012 at 12:22 PM
Sounds like you got something other than lacto in there.... The lacto starter does smell bad
and in many cases. Time usually cleans these up, but it should never taste like
sauerkraut....My lacto star...
Posted in thread: Alferman Imperial Berliner Weisse on 06-11-2012 at 01:45 PM
So I pretty much followed the recipe exactly. Brewed it on May 18. Took a hydro sample this
weekend and it was at 1.012. Flavor was like sauerkraut juice, with a tiny pickle juice
background. Anyone e...
Posted in thread: Dregs on 02-07-2012 at 02:58 PM
Add them all, mix it up and enjoy the beer.This is essentially what I did. The wait is on...
Thanks for all the advice.
Posted in thread: Dregs on 02-04-2012 at 01:21 PM
If the 3711 hadn't finished (and it seems it didn't), then you just racked off all the higher
attenuating cells (still in suspension) and left all the low attenuating cells in the cake.In
essence by r...
Posted in thread: Dregs on 02-04-2012 at 01:21 AM
Go for it, but with 3711 as your primary, you may not get that much character. That is a very
high attenuating strain, so it will not leave much food for the other yeast and bugs, but it
Posted in thread: Dregs on 02-03-2012 at 11:33 PM
So I brewed a Saison, 1.050, with 3711. When gravity hit 1.020, I transferred to secondary and
added a pack of Brett B. It's been a week. I am about to drink an Orval and a Jolly Pumpkin.
Should I thr...