Last Activity:02-05-2016 9:14 AM
Age:47 years old
Likes Given: 39
43 Likes on 37 Posts
Posted in thread: Hefeweizen yeast & Brett C. on 01-21-2016 at 05:37 PM
Glad to hear that you brewed this up.I'm a little surprised that the Brett is so dominant in
the aroma. I would have thought it would be very hefe-like for the first month or so until the
Posted in thread: Why Switch To An Airlock? on 01-19-2016 at 10:42 AM
I've never seen a blowoff tube suck back into the beer after all these years of brewing. Might
happen if you leave it on and then cold crash the beer. Never tried that myself. These days I
don't have ...
Posted in thread: WLP644 -Brett B Trois on 01-19-2016 at 07:20 AM
Data points on attenuation with Brett Trois WLP644 from batches I've made:1. Mashed at 153.
Attenuation 89%.2. Mashed at 152. Attenuation 90%.3. Mashed at 153. Attenuation 85%.4. Mashed
at 153. Attenu...
Posted in thread: WLP644 -Brett B Trois on 01-18-2016 at 05:58 AM
What BrewinHooligan wrote. I would also argue that it's not necessary to mash low to get high
attenuation. This yeast will give high attenuation no matter the mash temp.
Posted in thread: Homebrew Fatigue on 01-15-2016 at 04:55 PM
I had to take 7 years off when I lived in places where it wasn't possible to brew. And when my
son was born, I took a few months off. That time when babies are so young is pretty exhausting.
Posted in thread: Trying to understand sour on 01-15-2016 at 04:35 PM
This is some good stuff. I'll trade out the WLP677 for the WLP655. From this thread I've
learned that Lacto is inhibited by high IBU's but what about Brett? I don't mind if it takes a
while to sour. T...
Posted in thread: ECY Dirty Dozen starter is butter bomb on 01-15-2016 at 06:14 AM
I have seen Brett produce diacetyl. Nothing like what you're writing about and not that set of
bugs. I bottled a beer a year and a half ago, though, and added a vial of Yeast Bay Beersel
Posted in thread: WLP650 Brettanomyces Bruxellensis - Help on 01-15-2016 at 06:07 AM
What they said. Skip the starter and just pitch the vial straight into the fermenter. Then be
patient and wait a few months. And don't worry. Brett is very hearty, very very strong. I've
never once en...
Posted in thread: Trying to understand sour on 01-15-2016 at 06:04 AM
good point. I didnt look it upIME, you always want brett in the mix to help clean up any nasty
products from teh bacteria.In my experience, Lacto doesn't really produce any nasty products
that need cl...
Posted in thread: Trying to understand sour on 01-15-2016 at 05:59 AM
Worth considering is that 677, Lactobacillus Delbrueckii, can very often not really do a good
job of souring a beer. In my experience, it doesn't do much souring at all. In one of my beers,
it didn't ...