Last Activity:07-16-2012 8:06 PM
Posted in thread: 4 volumes of CO2 in regular beer bottles? on 08-18-2012 at 02:05 PM
Old thread, but looking for an update:OP...how'd it work out for you? I'm bottling a sour and
would like to carb it pretty high.
Posted in thread: Used bourbon barrels in Lexington/Louisville Area? on 02-27-2012 at 04:13 PM
I'll be driving up to the Lexington/Lousiville area doing the Kentucky Bourbon Trail with some
buddies at the end of March. Anybody have any suggestions on where I could pick up a 15-30
gallon used bo...
Posted in thread: Flameout Hops vs Dry Hopping on 02-08-2012 at 05:44 PM
IME a combination is best, but that really intense hop aroma you're looking for won't be
achieved without dry hopping. Maybe find some whole hops and use a hop bag. That'd help with
that clouding issu...
Posted in thread: Boiling how long is too long on 02-08-2012 at 05:41 PM
I don't think it's a big deal. It may turn out a bit darker, though. I believe boiling wort
results in Maillard reactions-- the caramelization of sugars in the wort.Maillard reactions are
Posted in thread: Chloine vs. Stainless Steel - OUCH on 02-06-2012 at 06:45 PM
It's in How To Brew, which is most people's "first" brewing book.
Posted in thread: All-Brett beer finished high - What to do. on 02-03-2012 at 03:27 PM
When you add Brett with the Sacc, it is effectively a secondary yeast. The sacc takes off
quicker than the Brett and uses all the O2 leaving a stressful environment for the Brett.When
we say using Bre...
Posted in thread: All-Brett beer finished high - What to do. on 02-02-2012 at 01:26 PM
a brett only primary isn't nearly as funky as secondary, but even then should be able to
distinguish the two at this point. did your brett starter krausen at all before you pitched it?
the vials conta...
Posted in thread: All-Brett beer finished high - What to do. on 02-01-2012 at 05:00 PM
This was a 10 gal batch that I split. Half with 100% Ringwood and the other half with
Ringwood/Brett B. I made a very large starter of the Ringwood and split that between the
fermenters. I also made a...
Posted in thread: All-Brett beer finished high - What to do. on 02-01-2012 at 04:51 PM
The all brett beers I have done, the brett has only attenuated about 70-75%. It actually
behaved exactly like a sacc beer.Interesting.My first Brett was an Old Ale fermented with
Ringwood Ale and Bret...
Posted in thread: All-Brett beer finished high - What to do. on 02-01-2012 at 04:17 PM
I've only recently started brewing with Brett, so I'm only speaking from my research. 1.020
definitely seems way too high. From what I've read, general consensus is that Brett *can* take
up to 3 month...