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JeffStewart

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Join Date:

03-01-2011

Last Activity:

08-25-2012 3:29 PM

    ABOUT ME

  • English Premium Bitter
    English Mild Ale
    Belgian Dunkelweizen
    English Old Ale
    Dry Saison
  • English Premium Bitter
  • Midwest Porter
  • Male
  • Single
  • Burlington
  • NC

LATEST ACTIVITY

  • Posted in thread: Heather Mead on 08-26-2012 at 12:01 AM
    Pretty sure what people refer to as fogg, is actually a fungus similar to ergot (which also can
    grow on wheat and peppers too I believe). Ergot is what they synthesized LSD from.I wouldn't
    drink anyth...

  • Posted in thread: NB Belgian Bottles w/ Crown Finish on 06-30-2012 at 02:47 PM
    Has anyone ever used the 750ml Belgian bottles with the crown finish from Northern Brewer? I
    want to bottle a Brett beer in a few months, and want the thick glass to stand up to ageing and
    any pressur...

  • Posted in thread: Bottling Brett B. German-styled Stout on 06-29-2012 at 09:45 PM
    Thanks for the extra info. I was kinda wondering about what ratio of yeast to add. I'll try
    blooming them a bit too.I'm excited to try this batch. My first time using brett or any kind of
    wild yeast. ...

  • Posted in thread: Bottling Brett B. German-styled Stout on 06-29-2012 at 08:21 PM
    I'll try and remember to post an update. I plan to bottle in October and taste in December.And
    yea, it is a roasty dunkleweizen I guess. Didn't even think about it that way. I actually think
    it was a ...

  • Posted in thread: Bottling Brett B. German-styled Stout on 06-29-2012 at 04:19 PM
    Thanks for the reassurance. I call it a German stout, it's basically a stout recipe with German
    malts. German pilsner, malted wheat, chocolate wheat and just a little UK roasted malt. Also,
    fermented ...

  • Posted in thread: Bottling Brett B. German-styled Stout on 06-29-2012 at 03:44 PM
    This October 3 gallons of my German-styled stout will have been sitting on some Brett. B for a
    year. When I go to bottle, I'm assuming I should throw some dry yeast in the bottling bucket,
    along with ...

  • Posted in thread: Bottle Carbonation at Sub-room temperature on 11-06-2011 at 08:41 PM
    I was planning on priming and just leaving at that temp for at least 4 weeks.

  • Posted in thread: Bottle Carbonation at Sub-room temperature on 11-06-2011 at 08:02 PM
    For all my beers I've been carbonating at room temperature but on my last batch I used Wyeast
    1007 and fermented around 55F-60F and I am considering carbonating in the bottle at that
    temperature as we...

  • Posted in thread: LHBS said bottle after a week? on 11-03-2011 at 12:56 PM
    I can't say definitively from experience, but from what I've read, Brett will produce some acid
    in the presence of O2, but I would think it would be fairly degligible unless you started
    pumping it in.

  • Posted in thread: LHBS said bottle after a week? on 11-01-2011 at 10:58 PM
    By the way, should I be concerned with any yeast cake produced in secondary?

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