Last Activity:08-25-2012 3:29 PM
Posted in thread: Heather Mead on 08-26-2012 at 01:01 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
Posted in thread: NB Belgian Bottles w/ Crown Finish on 06-30-2012 at 03:47 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
Posted in thread: Bottling Brett B. German-styled Stout on 06-29-2012 at 10:45 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 09:21 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 05:19 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,
Posted in thread: Bottling Brett B. German-styled Stout on 06-29-2012 at 04:44 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 09:41 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 09:02 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 01:56 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 11:58 PM
By the way, should I be concerned with any yeast cake produced in secondary?