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Join Date:

01-20-2009

Last Activity:

03-04-2014 9:49 AM

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    ABOUT ME

  • Middle Tennessee
  • BA name = PaulVrnRatebeer= oO
  • Endurance Sports,Beer
  • Cellarman
  • Paul Vaughn
  • Phish, Dead, Louie Armstrong
  • Wild BrewsrnYeastrnFarmhouse Alesrn
  • FMA, MSBC
  • Currently planning out a 1bbl brew rig.
  • Perfect Storm clone in 2000 vintage Evan Williams single barrel
  • Dont use these..
  • American Brown AlernEdworts ApfelweinrnEnglish BitterrnFounders Breakfast Stout ClonernKBS clonernJAOMrnWestvleteren 12 clone TraditionalrnTwo Hearted IPArnAPA ( Pliny Lite)rnImperial Honey PorterrnCoffee BenderrnRR Temptation Clonern100% Brett B and LrnHopback AmberrnGumballheadrnMangoheadrnFruity Juice ( BSI Drie, CMY1, Brett B, Brett C, Galaxy)rn
  • In a Relationship

LATEST ACTIVITY

  • Posted in thread: All Brett RIS Attenuation? on 09-02-2012 at 06:11 PM
    Chad also believes you should treat Brett like Sacch. Just saying...

  • Posted in thread: All Brett RIS Attenuation? on 08-31-2012 at 08:23 PM
    Where did you draw this conclusion from? Every Brett primary beer I have done has reached
    1.001-1.006. I can't imagine you only get to 1.030!

  • Posted in thread: All Brett RIS Attenuation? on 08-30-2012 at 07:49 PM
    No need to pitch Brett at lager pitching rates - you should treat it like sacch when using it
    in primary fermentation. It will easily attenuate better than sacch.

  • Posted in thread: Sourness in Brett Beers on 12-02-2011 at 10:41 PM
    I think Chad talked about it during the VT Brewers Conference. I might have just read over
    something fast.

  • Posted in thread: Sourness in Brett Beers on 12-02-2011 at 08:35 PM
    Check out The Brettanomyces Masters Project

  • Posted in thread: Sourness in Brett Beers on 12-02-2011 at 06:35 PM
    Oxygen exposure to Brett can cause a acetic acid and lactic acid in small amounts.

  • Posted in thread: Pellicle Photo Collection on 11-09-2011 at 05:37 AM
    ^Why so much headspace?

  • Posted in thread: LHBS said bottle after a week? on 11-04-2011 at 05:55 AM
    When I said you need Lacto/Pedio to get sourness, I was referring to a sour level you would get
    from commercial examples. Yes, Brett can produce acetic acid. The amount is still very tiny
    compared to ...

  • Posted in thread: LHBS said bottle after a week? on 11-03-2011 at 05:00 AM
    You need Pedio or Lacto to make it sour. With Brett, all you will get is the funk. Check out
    for more information.

  • Posted in thread: Anyone kept their Brett beer on the primary yeast cake for months on 11-03-2011 at 04:57 AM
    Leaving it on the cake leaves more food for the Brett. I have never used a secondary with my
    bugged beers.

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