Recent content by Clint04

Thanks for the help, everyone. I guess I will just continue to treat my water the same way for my light-colored beers!

I use distilled water for every beer I brew (mostly light-colored beers). I will use some combination of gypsum, CaCl, and acid malt to dial in the (estimated) mash pH. I have had decent success with this, but I want to start venturing into other water profiles to see the differences in the...

Welcome to Easton! There are a few brewers that I know of in the area, but there is no official club set up for the area. I am a member of the Annapolis Homebrew Club, which has been growing for almost two years now, so I can put you in touch with members if you would like to join. As for...

In my experience, I have never had a 100% Brett beer finish lower than 1.010. Adding Brett after a sacch strain in Primary, then I've definitely had the Brett continue to get the gravity close to 1.000. I have never heard the tidbit about using more priming sugar in a 100% Brett Beer, but I...

I am getting ready to brew a lager with Weyermann Floor-Malted Bohemian Pils malt. Since this is a slightly under-modified malt, I am planning on doing a double decoction mash. In doing research, it looks like the rests temps and times can definitely vary. I was thinking about doing the...

I recently brewed a big rye Saison. Wyeast French Saison took it from 1.062 to 1.005. I am relatively pleased with how it is tasting so far, three weeks after brewing. However, I feel like if I added Brett, it would possibly create something similar to Bruery’s Saison Rue (which I love). I...

Subscribed. Want to keep tabs on this thread, so I can brew this in late August.

I agree. I did a 100% Brett L Table Beer with White Labs, and it was just "off." I think smokey and wet basement sums it up, actually. The starter did not smell great, but I hoped it would not translate to the beer.

Thanks guys!

Thanks for the link, Mike! I am definitely using Wyeast for this. The Wyeast "bugs" I've used so far have all been better than White Labs (Brett B, Lacto, and hopefully Brett L.) Hoping the cherry character really pulls through, as I am shooting for the cherry stout type thing. I wonder if I...

I'm trying to put together an extract recipe to make while my brother and I are doing an all-grain IPA. I am thinking about doing a 3-gallon batch of Porter, with a 100% Brett L. fermentation. Has anyone done a Brett L Porter before? Should I cold-steep the dark grains to keep the roast...

In the next couple weeks, my brother and I are going to brew an IPA. I also want to brew a 3 gallon experimental batch that day, and am thinking about doing an extract batch of Porter w/ Brett L. I haven't brewed extract in years, and I was wondering if/how I should treat my water for the...

I did a 100% Brett C. beer last year, and I really liked it. It was clean, and had a very slight funky Brett "musty" character to it. However, I am also curious to see how you get the Pineapple/Tropical character from Brett C. Maybe we can bring this thread back to life?

Interesting. Well, I've always had better luck with Wyeast Lacto than White Labs Lacto, so I'm hoping that this turns out how it has in the past.

I could be wrong, but the last time I used Wyeast Lacto (1+ year ago), it was 5335, said "Lactobacillus Delbrueckii" on the package, and did not have the smack pack inside. I received a pack of Wyeast Lacto from Rebel Brewer yesterday. It was still 5335, but this time just said...