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01-17-2017 7:16 PM

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  • English Porter, Dry Hopped Kettle Soured 100% Brett Pale
  • #1: Blueberry Ginger Kombucharn#2: Schwarzbierrn#3: Openrn#4: Open
  • Male
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  • Fort Collins
  • Colorado


  • Posted in thread: Help making a SWMBO SOUR on 01-16-2017 at 08:59 PM
    If you're going for a golden sour, both SourBeerBlog and The Rare Barrel have their recipes
    available and are good starting points. In your first one I'd def favor oats over corn. If I
    were you I thin...

  • Posted in thread: pH reading of sample keeps creeping upwards; how long to wait to record reading? on 01-16-2017 at 08:51 PM
    Smarter people will answer but maybe it's actively buffering in your sample and that's what it
    is measuring? Or perhaps a calibration issue? How old is the meter?

  • Posted in thread: What is your next brew to brew? on 01-16-2017 at 05:45 PM
    Rye saison, 10gal split between a kettle sour getting 3711 in primary and then Brett B in
    secondary and then the other is a non-soured co-pitch of 3711/Brett B

  • Posted in thread: Brett Saison - when to pitch Brett? on 01-16-2017 at 05:39 PM
    I am planning on a doing something similar this weekend and have been researching this topic a
    bit. I would say it depends on what you want? If you pitch the Brett after primary, it should
    produce mor...

  • Posted in thread: Sacc blends? on 01-15-2017 at 06:24 PM
    I seem to see more "blends" with Saison yeasts than typical American stuff. Great Divide's
    Colette has 4 strains in it. The "boutique" yeast companies also have a lot of blends, so it
    seems people are...

  • Posted in thread: Scratched Flask, still good? on 01-15-2017 at 06:10 PM
    I mean, it's getting boiled each time so it's probably fine right?

  • Posted in thread: $6.99 CO2 tank refills - Denver/Boulder/CO Springs/Ft Collins on 01-15-2017 at 03:00 PM
    Thanks for the update! I just moved to FoCo and was curious where to get my tanks refilled

  • Posted in thread: Making a starter on brew day? on 01-14-2017 at 08:29 PM
    You're essentially "waking up" the yeast and not doing a starter bc you're not going to get
    significant enough growth in that short time frame. If you have enough of your slurry to start
    with, having ...

  • Posted in thread: Fermenting with Brett on 01-14-2017 at 03:12 PM
    Next week Im making a kettle sour saison that Im co-pitching WY3711 and WLP650 Brett Brux.
    Hoping the brett brings a little "funk" and Im co-pitching instead of secondary with brett as
    saison/belgian ...

  • Posted in thread: questions as I plan my first sour on 01-13-2017 at 05:26 PM
    I would say just bc it's broken down, doesn't mean it's eliminated

Rowdy Reptile Brewing