Last Activity:03-07-2014 5:45 PM
Likes Given: 10
15 Likes on 14 Posts
Posted in thread: Flanders Brown under a microscope on 03-07-2014 at 04:43 AM
AH, I would love to be able to do this. Can you explain it to the ignorant? I've never looked
at any beer under a microscope, so what is different here?
Posted in thread: Gose critique, please. on 03-06-2014 at 08:00 PM
I made the Gose in Brewing with Wheat, added the specified amount of salt, and liked the
result. That recipe is definitely for a salty beer, which can seem strange at first and takes
some getting used...
Posted in thread: First sour. on 03-06-2014 at 03:02 PM
Exactly. Some people leave it in one fermenter the whole time, but you might get a fair bit of
oxygen ingress if you did this in a bucket. So in your case, I'd transfer early if you want it
to age on ...
Posted in thread: First sour. on 03-06-2014 at 02:29 PM
I like to wait until a lot of the sacch has dropped out, so I usually give it a few weeks and
fine it before I transfer. But lots of other people like to age it on dead yeast, since the
brett will go ...
Posted in thread: Tart of Darkness on 03-04-2014 at 08:13 PM
Here is what is in Bug County this year:There will be a total of 20 organisms in the culture:
Brettanomyces yeast make up the bulk of the blend (15 strains/species) including bruxellensis,
Posted in thread: Yeast Bay--offering some Brett blends on 02-27-2014 at 09:30 PM
Mine arrived today. Brewing a 1.044 spelt saison (70% pils/30% spelt) with the brett/saison
blend this evening. The temperature range listed for this blend is pretty low for a saison:
66-72. I think I...
Posted in thread: Brett Question on 02-26-2014 at 05:35 PM
I have a gallon jug with an airlock into which I pitch dregs/new cultures/etc. I occasionally
feed it with fresh wort, and when I'm making a sour beer I will take some liquid from the
middle and pour ...
Posted in thread: Adding bugs at bottling? on 02-25-2014 at 05:39 AM
I've done this, with good results, but only on very dry beers. If you add bugs to a beer at
1.011, there is a good chance that they will eventually take the beer down as low as 1.000;
assuming that 2 ...
Posted in thread: Yeast Bay--offering some Brett blends on 02-24-2014 at 11:48 PM
Here's the response I got about cell numbers in the saison/brett blend.All Brett strains/blends
are ~ 2billion per vial, as on the website Policies and Product Info page. The mixed cultures
vary and a...
Posted in thread: Lacto and brett only fermentations on 02-24-2014 at 02:43 PM
Perhaps keeping the bottled/kegged blend as cold as possible would work as well? That wouldn't
be an option for me because I don't have the fridge space, but I wonder how well that would
work for some...