Last Activity:05-25-2016 6:39 PM
3 Likes on 3 Posts
Posted in thread: Crooked stave St. Bretta dregs on 05-19-2016 at 01:46 AM
. It also thickened the consistency of the wort quite a bit, made it slime-like.....Sounds like
pedio.Anyone have any updates on the St. bretta dregs for a brew. I cultured mine last night.
Posted in thread: Imperial Belgian Wit on 04-14-2016 at 04:45 PM
Is there more than one kind of flaked wheat?Not that I am aware. Rice hulls are essential for
me. I mill my barley finer than most people in a flour mill and always use rice hulls. (I am
king of stuck...
Posted in thread: Imperial Belgian Wit on 04-13-2016 at 01:37 AM
Why not just use flaked wheat? Then you can do a straight infusion mash, no need to precook
wheat. I actually do a protein rest at 122F and then do boiling water infusion to get to 150F.
I have burnt ...
Posted in thread: NorthernBrewer Bourbon Barrel Porter on 04-09-2016 at 05:24 PM
I am getting about 46 with Beersmith's 13% chinook and the EKG I have on hand. Probably going
to go straight Goldings sub centennial for chinook.
Posted in thread: NorthernBrewer Bourbon Barrel Porter on 04-09-2016 at 05:01 PM
Brewed the extract kit last year and it kicked butt. Got a sack of Maris Otter and trying to do
the all grain version. What are the IBU's supposed to be on this kit?
Posted in thread: Wyeast 5526 - Brett Lambicus on 03-19-2016 at 12:41 AM
Still slowly chugging along. I told myself not to take a hydrometer pull again until 6 weeks,
but you know how that goes. 1.015 after keeping it at 86 F for last 2 weeks. It is determined
to only drop...
Posted in thread: Various questions regarding Rogue ceramic bottles on 03-18-2016 at 09:39 PM
Acetone will NOT remove paint from Rogue Ceramic bottles. Any one ever get the paint off these
Posted in thread: Wyeast 5526 - Brett Lambicus on 03-05-2016 at 12:57 AM
You did the starter at 86 F or you fermented the actual beer at 86 F? Maybe I should ramp the
temp up to 86 F.Started with a smack pack and stepped up starter 3 times 150 ml,800
ml(decanted), 2 L. Pit...
Posted in thread: Wyeast 5526 - Brett Lambicus on 03-04-2016 at 08:49 PM
Given about a month my 100% Brett L fermented down to ~85% attenuation. I didn't check gravity
until about 1 monthWhat temps did you hold it at? 1 week later(3 weeks) it's at 1.034. Kept it
77-81 the ...
Posted in thread: Wyeast 5526 - Brett Lambicus on 03-01-2016 at 01:04 AM
100% Brett L. (WY5526) is moving real slow.Brewed 2 weeks ago 40/25/25/10, 2-row/flaked
wheat/vienna/oatsKettle soured 1/5 of the wort with goodbelly for 48 hrs at 85 F(no ph reading,
tasted pretty so...