Recent content by Sixbillionethans

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.

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 on the 2nd. There's lots of other threads on that topic. But this is a case where you want...

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 on a Belgian Pale Ale. At least for the WL Brett C, I found that I got more aroma and...

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 12/21/09 - 7:00PM. Also added 1/2 tsp yeast nutrient. 2) Kept starter warm in my...

Yeah, I'm likely making it more complicated than desired. Thing is, I don't currently have a HLT. I heat my sparge water in my boil kettle and add to mash tun. Then heat sparge water in boil kettle. So I don't really have a vessel large enough to hold all the water at once, thus I can't...

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 concentration in the final wort, shouldn't you consider the impact of boil evaporation? Example...

Sorry, I'm not really following what you're saying. You want to (or maybe already did) pitch a blend of US-05 and WLP 500 and then pitch a Lambic culture? I suppose there is no reason it wouldn't work. Or, you did the US-05/WLP-500 and then it got sour and you're wondering if it will taste...

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 vacation, I finally have an unobstructed minute to update. I kegged this beer on 18 June...

Just a general THANKS for everyone's input. Great advice.

This is basically pitched onto a cake. I poured all the dregs from a secondary vessel into a bottle and stored it in fridge. Then added all of that slurry (6-8oz) into the primary ferment. That's why, I think, after such a short period of time, it already has significant sourness and...

I agree that it's a young beer. I see lots of posts where people taste after 1-3 months and the appropriate response of "give it time" is usually warranted. As I stated, I would age in this case as well except for the low gravity. Sitting @ 1.002 now, what's gonna happen in 6-8 months? No...

I was going to post this as a reply to the https://www.homebrewtalk.com/f127/saison-de-provision-119921/ thread since recipe is similar, but I don't want to thread-jack. - Brewed a Flanders Pale on 12/1/09 (mostly based on the recipe from Wild Brews). - Tasted it last night and thought it was a...

You'll see a bunch of suggestions throughout this forum on starter vs. no starter for plambics and flanders beers. There was the "Roselare - 2 ways" thread which discussed this a little bit, too. I'm not sure there's a consensus. But I DO think people would agree that, ultimately, you...

don't know about the APS. I purposely under-aerated my initial wort to create less than ideal fermentation conditions; lowered pH with acid malt as well. I'm actually kind of excited with the "secondary" fermentation...I'm hoping now it acts like an addition of Brett C after primary...

On the topic of Brett C activity... I did an all Brett C blonde on 21 Feb. - 1.056 OG - 70% pils, 17% flaked wheat, 4% acidulated, 4% Caravienne, 6% cane sugar. - Mashed at 148F - Multiple stepped starter. Primary fermentation was almost completely done in 24 hours, I racked to...