Last Activity:03-13-2014 11:49 AM
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Posted in thread: WLP644 -Brett B Trois on 03-10-2014 at 04:01 PM
Recently did our regular hoppy beer grist with columbus, apollo, mosaic, and nelson, using
trois. Very unique smell and unusual fermentation. We used a 2L starter, which resulted in a
very vigorous fe...
Posted in thread: looking for Rodenbach... trade or sell???? on 02-12-2014 at 05:46 PM
Also look for stuff from Panil in Torrechiara. Their Barrique is a Flanders red style like
rodenbach, and much more interesting to my taste.
Posted in thread: Sub-1.040 wit recipe on 08-23-2013 at 05:22 AM
Well, first time using BIAB to save time on a double brew day resulted in a hugely inefficient
batch. Ended with something like a tafelbier, 1.022 to 1.004 with 3711. Dry and lemony, and
suitable for ...
Posted in thread: Sub-1.040 wit recipe on 07-01-2013 at 07:01 PM
Since you have an idea for what you want, rather than a style you are targeting, I have a few
ideas you might consider.I think you might consider changing from witbier to weizen yeast.
Posted in thread: Sub-1.040 wit recipe on 06-28-2013 at 09:29 PM
Thanks for the advice. I guess wit is mislabeling, but I'm shooting for a spicy, low alcohol,
wheat heavy ale. I do plan on using rice hulls, and possibly BIAB to avoid the stuck sparge. I
Posted in thread: Sub-1.040 wit recipe on 06-28-2013 at 06:07 PM
Hi, I'm planning a small (even smaller) wit-like beer and welcome suggestions.Half wit10 galOG
1.032FG ~1.008 (~3.2%)IBU ~158# (66.7%) Wheat malt2# (16.7%) Rye malt1# (8.3%) Flaked rye1#
Posted in thread: re-pitch to bottle kriek lambic on 04-10-2013 at 01:55 AM
I usually add a small amount of champagne yeast at bottling (like 1/4 sachet per 5 gallons) to
make sure they carbonate. Also take into account the low residual co2, so aim a little higher
than your i...
Posted in thread: 100% brett cider on 02-28-2013 at 01:46 AM
I'd suggest doing at least one variation with oenococcus in place of the LAB. I've had very
pleasant results from Wyeast 3068 and oenococcus fermented cider, and a shorter time frame than
you would ex...
Posted in thread: Wyeast brett L attenuation in secondary of imperial stout on 01-13-2013 at 11:53 PM
Thanks for the information! We mashed around 156 and the long boil reduced our volume by about
half. I hope it finishes in the 1.020s as yours did.
Posted in thread: Wyeast brett L attenuation in secondary of imperial stout on 01-12-2013 at 10:28 AM
I pitched Wyeast brett L into an imperial stout that was first fermented with US-05 from 1.122
to 1.042. How far should I expect the brett to attenuate? I've read that it will go to 90%, and