Last Activity:05-03-2015 6:09 AM
Likes Given: 12
67 Likes on 48 Posts
Posted in thread: Has anybody used Gooseberries ? on 05-03-2015 at 11:05 AM
I have not tried it, but watch the January 26, 2015 Basic Brewing Video for James' Gooseberry
saison.[ame] think your hop choices will be perfect with gooseberries. I lost 2 of my 3 plants
and the su...
Posted in thread: Brett Claussenii - What Temp on 04-23-2015 at 10:41 PM
As I said, my heater is occupied by the big, clean batch. This is primarily just building it up
for future use. If it comes out drinkable as is or worthy of blending with something else in
the sour fe...
Posted in thread: Brett Claussenii - What Temp on 04-22-2015 at 11:02 PM
Day 3 at 60F in a 1 gallon jug272942
Posted in thread: Wine Yeast For Cider on 04-22-2015 at 02:50 AM
I haven't opened my individual sample bottle now that it's aged, but at bottling/blending I
recall I wouldn't use it again. I'll make notes when I pop open my single sample bottles of
each sometime th...
Posted in thread: Wine Yeast For Cider on 04-21-2015 at 02:54 AM
I split 10gallons of Bosc pear juice between D47, Cotes de Blanc, EC1118 Champagne, S04
English, and WLP585 Saison III. In the end I preferred the D47. The S04 was sulfurous. EC1118
Posted in thread: Brett Claussenii - What Temp on 04-21-2015 at 02:37 AM
Brewed what I call my Aussie Wheat (48/48% pale ale malt/wheat malt with 4% C30 and heavy
Summer and Galaxy hopping nearly all at flameout). I had picked up Wyeast's Brett C on a whim,
so I set aside ...
Posted in thread: Pellicle Photo Collection on 04-19-2015 at 06:44 PM
Kettle sour saisonHow long and inoculated by what?
Posted in thread: Wit beer and Hefeweissen on 04-14-2015 at 11:14 AM
I've never heard an aged wheat or wit beer described as rancid and cidery. They just lose their
brighter flavors and get a bit dull. Yes 3-4 weeks may be prime tasting, but you can keg or
bottle and e...
Posted in thread: Hello From Wisconsin on 04-14-2015 at 03:37 AM
Burlington checking in to welcome you as well.
Posted in thread: bug country 2014 on 04-13-2015 at 11:21 PM
270920Is slow clearing a norm for this blend? Feb 1 I brewed essentially a wit base with 50/50
pils malt and flaked wheat with a little rye and golden naked oats. Primary was in a 5 gallon