Recent content by livingart

I'm adding coffee and vanilla bean to my porter at the tail end of primary. My question is, any need to sanitize or pasturize the beans? If so any thoughts on the best way to do this? My thought is to just throw them in and not worry.

With how expensive Brett is champagne might be the better choice. Thanks for your help.

I was thinking 3 to 3.5 but was unsure on the reyeasting. Any idea on how much yeast, most champagne packs are 5 grams. Will the residual Brett. be enough to carbonate with the additional sugar? Thanks!

I sampled my saison reject that's been on Brett. for 8-9 months and it's ready for the bottle. I'm going to do 750 Belgians wih corks and cages. Any recommendations on priming sugar rates? The beer is around 1.003-4 from an OG of 1.072. Thanks, J

I just started using promash and am trying to check my attenuation. My OG was 1.068 and FG 1.014. Promash gives me %ADF(78.46) and %RDF(65.50). What do these stand for? Thanks in advance. -J