Last Activity:12-20-2013 6:43 PM
Likes Given: 14
20 Likes on 16 Posts
Posted in thread: Making new beer from an old beer. on 12-20-2013 at 05:18 PM
I did something similar, I had a hoppy APA that for done reason wouldn't clear and was too
acidic, I couldn't put my finger on what went wrong. It just wasn't 'right'. So I threw it into
my soured bar...
Posted in thread: Add more Brett? on 12-20-2013 at 02:43 AM
I used WLP644. I'm not sure if I want to add more yeast, but I have really thought about more
cherry puree.Get some Brett brux from ecy from love2brew, pitch in. Let it run for 3 months.
Check aroma a...
Posted in thread: Cheap & Easy 10 Gallon Rubbermaid MLT Conversion on 12-15-2013 at 11:08 PM
This thread just got way too big - Is anybody selling a rubbermaid conversion kit at a good
price or is it a lot more cost effective going to home depot? For a few bucks more plus
shipping it would 10...
Posted in thread: Making new beer from an old beer. on 12-13-2013 at 11:34 PM
Any updates? Been a month. :cross:Nothing more than what I posted last month hen I had one, I
may open one around Xmas or NYE but its not a concrete time table. It is very drinkable every
time I try i...
Posted in thread: Fermentation Temps for Brett Beer on 12-10-2013 at 10:29 PM
they don't. 70s is good, but works fine into the lower 60s as well. others have had success in
the 80s too. i havent noticed much difference IME. i generally just let brett go at whatever
tempout of c...
Posted in thread: New mill=way better efficiency! on 11-30-2013 at 02:40 PM
Another thought... Find a way to power whatever mill you get. Hand cranking takes longer than
you'd expect.Not if you have any muscles in your arms, I refuse to use a motor on my mill and I
get it cru...
Posted in thread: Brett Fruit Beers on 11-17-2013 at 06:07 PM
Do you really know how much sugar is in the fruit if you are going to not let it ferment out,
and bottle? Sugar levels in fruit are an average, and especially variable if the source is a
garden or sm...
Posted in thread: Brett Fruit Beers on 11-16-2013 at 09:12 PM
All of these what-ifs are convoluting the bottle refermentation idea. It is still simple, wait
for a consistent terminal SG reading, calculate priming and bottle away. Just dont make it even
Posted in thread: Anybody else using BKYeast's Cantillon Brett? on 11-15-2013 at 09:22 PM
i tasted my c2 brew the other day after 6 months from brew day. the recipe wasnt fortified with
adjuncts and i didnt mash at high temps, its built more like a brett ipa. It tastes and smells
Posted in thread: Brett Fruit Beers on 11-14-2013 at 10:41 PM
yes, completely agreed. but i was referring to bottle-priming with brett - that's when the risk
of bottle bombs is highest, because you don't know what the FG will end up, at least not the
first time ...