Recent content by kesslerr1

I believe most of CS beers are brett forward and brett dominate. They do have bacteria in them from the aging in wooden barrels or intenstional additions, but those are for the most part complimentary to the brett and don't supersede it. From my experience, if you take one of chads bottle...

Yea I know, Thanks for pointing that out though! But I have had quick turn around times with this culture. 1 month from carboy to keg and always has that awesome 100% brett flavor with a subtle sour twang from the bacteria that develops over the 3-4 months that the keg usually last as I drink...

I'm using my very successful red ale base and changing up the hops and adding brett. The brett is a mixed culture that I made and has Brett c. Brett L. and the dregs of a two crooked stave bottles. So far this mixed culture has produced some awesome beers. 8 lbs of 2 row 2 lbs of dark...

Here is what I do and have never had a problem. I usually pop the top off rinse it out real good then take my carboy brush and scrub anything that is sticking to the sides. Next I fill it up with a gallon or so of Star-san water and close it up and shake and roll it around on the ground a few...

So whatever happen with this? Did you let any of these age and see how they turned out down the road? I think this was a very cool experiment thanks for posting. :beard:

There isnt a brett funk flavor as this is a 100% brett beer. as far when it will peek I have no clue. I wish I knew more about brett and could give a better answer than "pretty good" but to be honest this is an experiment and I step way out of my comfort zone every time I brew with brett...

Ok so its been ~2 months since brewed and ~1 month since kegged and this beer is..... pretty good! it is different from most pumpkin beers and took me a few samples to figure out how I felt about it. it is is spicy but over all its great. I dont know how to compare it one made with a clean ale...

So I ended up saving a gallon of this stuff and added some brett Trios to it about 3 months ago. As of now this beer seems to have mellowed and is starting to get an awesome brett funk. I planned to remake this same beer but lower the ABV to ~6% and move the hops back to later additions and...

The brett should be able to eat through most of the saccharides. So I think it will get down to 1005 or so. I don't have that much Brett experience, but I love it and am excited to see how this one turns out... Woke up this morning to wort shooting out the air lock and had to set up a blow off...

Ok final recipe came out to 7 lbs marris otter 2 lbs dark munich 2 lbs malted wheat 3 lbs (3 16 oz cans) of canned pumpkin mashed at 158 1 oz mt hood first wort 0.5 oz mt hood 60 mins ½ tps cinnamon 5 mins ½ tsp all spice 5 mins ¼ tsp pumpkin spice 5 mins ¼ tsp fresh ginger 5 mins...

I settled on Brett C. for the yeast. I have a half gallon starter going now and will post the final recipe after I brew it next weekend. :beard:

I plan to ferment it in the primary until it is done. With brett I just follow my hydrometer and let it get down to 1005ish before kegging. Usually take a month. I use a plastic 7 gallon bucket for fermentation I haven't had any problems with contamination or oxidation doing it that way. I'll...

I'm looking for some input on a 100% brett pumpkin beer. First off has anyone had one if so how did it turn out? Next I thinking about going with something along the lines of 8 LB 2-row 2 Lb Dark munich 2 Lb Wheat Maybe some Aromatic half an lb 3 lbs of canned pumpkin in the mash...

It will work. I have never done it, but it will work. The key thing is to make sure you have an even distribution of grain types (base and specialties) in each cooler. Though I doubt you would run into a problem with starch conversion. I would also make your water in bulk or make sure your...

Thanks for the input Tagz! Any idea how 100% brett C. would do in pumpkin beer? I'm planning ahead and am thinking of making a pumpkin beer for the fall that is either 100% brett or 3711 french saison and brett combo. Your super clean description got me thinking it could do well after a a...