Last Activity:09-17-2014 8:23 AM
Likes Given: 28
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Posted in thread: aging a brett beer on 09-17-2014 at 01:23 PM
I'm doing something similar. I have a saison sitting in the primary still. SG is also 1.004 at
the moment. I'm just waiting for a free evening to rack it to a secondary carboy and pitch the
Posted in thread: aging a brett beer on 09-16-2014 at 11:34 PM
The Brett flavour will increase under pressure, in the bottle. You don't have to wait until
there is enough Brett flavour in the fermentor. I would let it sit at 17-18°C. I would try to
avoid temps as...
Posted in thread: 5 gallon oak barrels? on 09-16-2014 at 11:33 PM
anyone ever used a small barrel for aging sour beers?
Posted in thread: aging a brett beer on 09-16-2014 at 03:02 PM
Ok so I should let it sit in the same carboy it fermented in until 1. the gravity is stable2.
2-3 months has passed3. the flavor is right about where I want itAfter those conditions are
met, it's safe...
Posted in thread: aging a brett beer on 09-15-2014 at 04:44 PM
I just finished fermenting a saison with the yeast bays' saison brett blend. I am planning on
aging for 3-6 months. Should I bulk age or bottle and let sit (once the gravity is stable that
Posted in thread: Bottle Carb an 18% mead on 09-12-2014 at 07:05 PM
found it, says up to 18%. I think i'll rehydrate dose and go.
Posted in thread: Bottle Carb an 18% mead on 09-12-2014 at 07:03 PM
Poptarts, what do think is the upper end of 1118?
Posted in thread: Fermentation Profiles?? on 09-12-2014 at 07:02 PM
Also in sours it can be helpful to bretts, but i'm having problems finding a good reason to
raise with standard ale yeast.....
Posted in thread: Fermentation Profiles?? on 09-12-2014 at 04:00 PM
I've been brewing for awhile and I have a chest freezer that can both heat and cool and
maintains a very precise temp range. Towards that end I've been wondering how you figure out
Posted in thread: Bottle Carb an 18% mead on 09-12-2014 at 03:57 PM
thanks, what is the best way to get the yeast evenly distributed?