Sixbillionethans

LATEST ACTIVITY

• Posted in thread: Updated water calculator on 03-18-2011 at 03:48 AM
  Awesome, thanks for posting. I'll check this out and see if I want to incorporate into my brew
  spreadsheet. My current spreadsheet version includes borrowed formulas from the EZ Water
  Calculator.

• Posted in thread: Saison Ete on 01-21-2011 at 09:50 PM
  I know I mentioned I did it on a batch, but be careful with cell counts if you start putting
  wort batches on top of yeast cakes. If the 2 batches have similar gravities, you're probably
  over-pitching ...

• Posted in thread: Anyone done an all Brett beer? on 11-23-2010 at 04:02 AM
  I've done 2 batches with Brett as primary: a Brett L batch combined with a lactobacillus
  fermentation and a Brett C blonde. I've also used the dregs from the Brett C batch and pitched
  into secondary o...

• Posted in thread: Brett L wyeast starter help! on 11-17-2010 at 10:50 PM
  Here's my yeast starter notes from an all Brett L beer I did a while back.Yeast Starter Notes:
  Brettanomyces Lambicus*Package smelled like tart cherry pie.1) 800ml of 1.047 wort, pitched
  yeast on 12/2...

• Posted in thread: EZ Water Calculator 2.0 on 11-04-2010 at 02:19 PM
  It seems like you are making it harder than it needs to be though. 99.9% of commercial beers
  are brewed with the same water (in terms of ionic makeup) for all mash infusions and
  sparging.Yeah, I'm lik...

• Posted in thread: EZ Water Calculator 2.0 on 11-04-2010 at 03:56 AM
  I like the spreadsheet, seems quite helpful. I'll probably dig into Kai's paper and look at how
  the experimental data was applied.Am I totally wrong but when targeting a particular element
  concentrati...

• Posted in thread: Lambic Style / Kriek on 09-29-2010 at 04:58 PM
  What do you think about pitching the US-05 and a tube of WLP-500 to get the belgian out of it
  on top of the lambic style? Citrusy with the sweetness of cherries? I have a very low grav wort
  that ended...

• Posted in thread: Lambic Style / Kriek on 09-24-2010 at 09:05 PM
  Looks like I can no longer edit the OP as I had been...boo.I've been brewing a lot, but that's
  all the time I've had so finding time to write about brewing has been less possible. As I'm
  currently on ...

• Posted in thread: Flanders Pale on 03-18-2010 at 07:20 PM
  Just a general THANKS for everyone's input. Great advice.

• Posted in thread: Flanders Pale on 03-18-2010 at 07:20 PM
  I would do #2 and #4 (light on the #4 though). Also when you keg this you could pitch a second
  batch on the cake which will probably be a bit funkier and more sour to blend with the
  first.This is basi...