dstar26t

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• Posted in thread: Amount of Brett needed with Pedio to eliminate diacetyl? on 05-13-2013 at 03:29 PM
  The half with my blend of Brett won first for Belgian Specialty in this year's War of the
  Worts. It also went to the mini best of show at the first round of this year's NHC but didn't
  place. I bottled...

• Posted in thread: Very Wild Saison ECY20 on 05-03-2013 at 06:30 PM
  So you're going to ruin that lambic culture with that **** from New Jersey?:D

• Posted in thread: Ballast points sculpin IPA on 04-17-2013 at 11:55 AM
  I haven't put the time into putting a clone recipe together for this, but I can tell you
  everyone's gravitates are waayyyyyyyy off. It's a 1.063/1.008 beer.Sculpin is extremly dry. I'd
  say that hittin...

• Posted in thread: Berliner weisse sour mash: how tart do you go? on 04-03-2013 at 05:46 PM
  I did a Berliner Weisse a couple weeks ago with the intent on getting it as sour as possible. I
  let the wort sour instead of the mash though. No-boil, no-hops, 7 day 120F wort rest with no
  Sacch (CO2 ...

• Posted in thread: WLP644 -Brett B Trois on 03-27-2013 at 01:33 PM
  Next time I use it for primary in an IPA, I will not aerate. I aerated like normal the first
  time I used it and it does create some acid. It's just barely there and reminds me of the
  acidity in orange...

• Posted in thread: DMS vs whirlpool hop additions in a pilsner on 03-15-2013 at 03:39 PM
  If it is in fact DMS, just chill it down to under 185ºF at flameout and then do your hop stand.
  SMM doesn't convert under 185ºF.

• Posted in thread: War of the Worts on 03-08-2013 at 12:18 PM
  This year I got second for Saison and first in Belgian Specialty for an all Brett beer with
  some bacteria. The Belgian Specialty scored a 42 but I forget what the Saison scored. I know it
  didn't break...

• Posted in thread: Differences in commercial brew process vs. homebrew?? on 03-07-2013 at 03:57 PM
  I would say one of the advantages commercial breweries have is being able to brew multiple
  times per week. I'm lucky if I can brew every 2 weeks on average. There are so many variables I
  would like to...

• Posted in thread: WLP644 -Brett B Trois on 03-07-2013 at 02:31 PM
  Lucky for you, unlike brewers yeast, Brett doesn't mind being stored at room temp.

• Posted in thread: Unmalted Spelt in Mash on 03-06-2013 at 12:30 PM
  I used raw spelt for 37% of the grain bill for a turbid mash, along with Dingemans Pils. Worked
  just like raw wheat does. It has a much stronger flavor than wheat though and I would cut it in
  half wit...