Recent content by evantwomey

In this case an ounce of prevention is worth a pound of cure. Rinse your bottles thoroughly after you drink a beer, check with your eye to make sure the yeast is gone, and you are all set. I never even have to scrub my bottles like this. Just a quick rinse in starsan, and they are ready.

Let me get this straight: your student loans came through, and promptly purchased a 50 gallon brewery?

In any case it takes several months in the bottle to get that distinct Brett character. In Brussels they serve both fresh and aged (6 months) bottles, and the Brett is barely noticeable in the fresh stuff.

I brewed an imperial stout that was 91 SRM. Now at over a year old, it is freakin' amazing!