Last Activity:07-18-2014 5:54 PM
Likes Given: 1
6 Likes on 6 Posts
Posted in thread: Controlling Brettanomyces flavours w/ brewing techniques on 05-19-2014 at 05:14 PM
You're right, that was all based off of my assumption that malolactic went the other way
'round. No point in adding wlp675 to my brett beers. However, if that conversion can set the
stage for brett to...
Posted in thread: Controlling Brettanomyces flavours w/ brewing techniques on 05-18-2014 at 10:59 PM
OK just spitballing here, but reading few lines of that article made me think of...Chardonnay.
Why do you ask? Great question! Well, Chardonnay traditionally undergoes a malolactic
Posted in thread: Brett Type in Sofie and Matilda on 12-29-2013 at 08:07 PM
Love Mathilda! Mathilda and Rayon Vert are the only pale ales with brett that I can get in my
area. I absolutely love this style, and INBEV or not, gotta hand it to GI for getting brett out
to a massi...
Posted in thread: Brewing with "Wind Malt"? on 12-20-2013 at 09:06 PM
I have not yet tried malting. It didn't work out this season for me, but it's still a very real
project for me coming up. You seem to be the only person on here with the materials and
intention of doi...
Posted in thread: Fruit and Brettanomyces, how long is too long? on 11-18-2013 at 12:08 AM
[ame] a lot of info in general throughout, but at about 18 minutes he starts to talk about
fruit and timing. He says they do 6-12 months in oak for extraction but some belgian brewers
transfer it to ...
Posted in thread: Optumum mash temp for a wheat beer on 11-08-2013 at 11:33 PM
Can anyone can tell me if there is an ideal mash temp for a wheat beer as far as conversion? I
like to get the most out of my grains. I have been brewing AG for 2 years and am now starting
Posted in thread: WLP644 -Brett B Trois on 10-28-2013 at 01:15 AM
Just drank a cider that I made with this strain. Rather dry but with that slight sweetness that
preserves the apple flavor. Flocc'ed 2 days after kreusen subsided. I am trying different
yeasts for cid...
Posted in thread: OK to use brett for beer, after cider? on 10-25-2013 at 12:59 PM
I use grape juice to keep my starters alive since I'm cheap and don't like buying dme or making
starter wort for this purpose. I check for preservatives though. Anywho, I build it this way
and then pi...
Posted in thread: Spontaneous Fermentation First Attempt on 10-24-2013 at 08:31 PM
I have a porterish brew fermenting now with wild yeast that I caught in the woods this spring.
I let the starter go and go and go and it developed nice fruity and tart character over a few
months so I...
Posted in thread: fusel from brett? on 08-31-2013 at 11:20 PM
If you abuse yeast with super high temps (excluding crazy saison yeasts which can handle temps
in the 90s), they will produce a dastardly beverage. But at 75F, it doesn't sound like you have
done so. ...