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12-29-2015 2:58 PM

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  • Posted in thread: HELP! Centralize in Brussels or Ghent? on 11-07-2015 at 02:01 PM
    I second the notion to go to Staminee de Garre in Bruges. Best tripel out there and made
    exclusively for that café. 't Brugs Beertje is another amazing place in Bruges with great
    lambics on draft. Rod...

  • Posted in thread: Advice Wanted on Souring a Bitter on 10-19-2015 at 12:25 AM
    Lactobacillus and pediocaccus are the two lactic acid producing bacteria found in sour beer.
    Acetobacter creates acetic acid (vinegar). In small doses it works with some styles of sour

  • Posted in thread: "Sour" beers not sour enough... on 10-17-2015 at 12:49 PM
    Getting back to basics, what's your mash temperature?

  • Posted in thread: Tripel Karmeliet Clone on 04-22-2015 at 07:48 PM
    Sorry for the delay. The verdict is good. Overall the beer is much closer to the real Tripel
    Karmeliet than my previous two attempts. Forbidden Fruit is probably as close to a match in
    terms of the ye...

  • Posted in thread: The HomeBrewTalk 2015 Big Giveaway! on 04-11-2015 at 11:32 AM
    I'm in, thanks!!!

  • Posted in thread: Tripel Karmeliet Clone on 03-29-2015 at 10:09 PM
    Just a quick update. I dry hopped my latest batch two weeks ago and reracked it to the keg
    yesterday. It's currently force carbing. I'll take a few pics and have a more in depth analysis
    tomorrow when...

  • Posted in thread: Tripel Karmeliet Clone on 02-22-2015 at 01:21 PM
    Hex, great work! I'm curious too to find out how 3463 does for flavor and AA. It's been
    fermenting at 75 degrees since brew day. Both the CSI recipe and BLAM suggest that temp. After
    reading more abou...

  • Posted in thread: Tripel Karmeliet Clone on 02-18-2015 at 08:09 PM
    I brewed today, my third try at this clone. I made a 1.5L starter of Wyeast 3463 Forbidden
    Fruit. Since I upped the amount of sugar, I compensated by increasing my mash temperature to
    154 from 152. I ...

  • Posted in thread: Tripel Karmeliet Clone on 02-16-2015 at 08:10 PM
    I started researching some things this morning and here's what I've found: I'm not sure if
    you're research included BLAM but here it is for reference.From BLAM: It's a combination of two
    yeasts. Could...

  • Posted in thread: Tripel Karmeliet Clone on 02-14-2015 at 12:26 PM
    Here's my updated recipe, which I'm going to brew on Wednesday. I might supplement some of the
    flaked wheat and oats for wheat malt and malted oats, like the CSI recipe suggests. I'm not
    sure how much...