Last Activity:04-28-2015 1:00 AM
8 Likes on 4 Posts
Posted in thread: What yeasts to use for a saison? on 04-23-2015 at 01:45 PM
If you want complex, use brett. All of these strains are great to work with. I only do them in
the 70's. Around 50% attenuation pitch some brett and leave it alone for at least 3 months. Try
Posted in thread: bros is this brew infected? on 07-23-2014 at 11:37 PM
It looks like you have some break material floating on top. Totally normal. I'll bet its tasty.
Posted in thread: Quit hatin on dry yeast on 07-14-2014 at 02:54 PM
Give me a pack of US-05 up against WLP 001 any day. I love the convenience.
Posted in thread: stalled fermentation....maybe? on 07-10-2014 at 04:29 AM
Let it go for a while. It will only get better.
Posted in thread: My hefeweizen tastes like corn on 07-02-2014 at 12:27 PM
The first thing people would suspect is that you didn't get a good boil. DMS can also form if
you don't cool the wort soon after your boil. If not either of those then it is more than
Posted in thread: Orval Dregs on 06-07-2014 at 02:21 PM
204274I am trying to make a starter with som Orval dregs. After one week this formed. Any
Posted in thread: Calcium And Magnesium From Mash on 12-28-2013 at 04:36 PM
With all the talk about water reports and salt additions, I was wondering how much calcium and
magnesium would one expect to get from the mash alone if I used regular 2-row and distilled
water. Any th...
Posted in thread: Brett C Starter on 08-11-2013 at 03:17 PM
First, is the starter to be used in an ALL Bret beer?No, this is for secondary. I guess my
question is what should I do since there is a pellicle on the surface. I can't really decant or
step it up wi...
Posted in thread: Brett C Starter on 08-07-2013 at 08:56 PM
Three weeks ago I pitched 2 Brett C vials into a 1.5 liter starter. I left it on a stir plate
for 8 days. The starter formed a thick pellicle on top. My question is this. What do I do now?
When and wh...
Posted in thread: Strawberry Wheat on 05-02-2013 at 05:26 PM
Yes, I will be kegging. It just seems to me that it makes sense just like you would with back
sweetening a cider. Like I said I would be heating the juice in a bag. I plan on consuming this