Last Activity:07-27-2014 12:50 PM
2 Likes on 2 Posts
Posted in thread: Brett Off Flavors on 07-17-2014 at 03:03 PM
Thanks for the words of comfort. Activity didn't take too long at all, a day. At this stage in
development, they were all off and kicking within 2-4 hrs. Ferm temp has been ambient at 75
Posted in thread: Brett Off Flavors on 07-16-2014 at 06:48 PM
I've been raising several different species up to 10 gallon pitches and am a bit concerned
about some of the flavors I've tasted along the way to get the high cell-counts. I was curious
if someone wit...
Posted in thread: Lacto Buchneri, how hot can I go? on 06-15-2014 at 09:30 PM
So I decided to wrap my 2000 ml starter lacto flask with a heat blanket and made it snug with a
towel. Didn't realize that heat source could get so hot! It bumped up the temperature to 145
Posted in thread: Brett Strain Combos on 06-11-2014 at 02:23 AM
Anyone see that ecy posted a couple of new pending vials up? One is the dirt dozen, with 12
Brett strains. Should make for a complex beer!Sent from my iPhone using Home Brew
Posted in thread: Brett Strain Combos on 06-09-2014 at 10:55 PM
Cool, I pitched ecy naard and brux for a saison in secondary and have added strawberries and
rhubarb. Sent from my iPhone using Home Brew
Posted in thread: Effects of over-pitching Brett B in secondary? on 06-04-2014 at 08:16 PM
any results sweet cell? I've maybe stupidly pitched two full ECY vials (naard and brux) into
the secondary of a 4.45% ABV saison, currently sitting at 1.005 (WLP565), roughly 5 gallons.
I'm worried th...
Posted in thread: East Coast Yeast ? on 06-04-2014 at 04:09 PM
I'm planning on pitching ECY Naardenensis and Bruxellensis into a saison for secondary. Should
I bother making a starter for these?
Posted in thread: Brett Strain Combos on 06-01-2014 at 09:37 PM
Have heard people talk about combining several strains of brett to get complexity in beers and
am really interested to know if anyone has experience to relate with different strain mixing in
Posted in thread: Low Mash (136) in a Brett Saison on 06-01-2014 at 09:31 PM
In any case, here's a bit more info on temp schedule and results thus far:Brewed Thursday
Night, day 0- Pitched at around 75 (hot ground water)Friday Midday- day 1- 77 degrees, visibly
Posted in thread: Low Mash (136) in a Brett Saison on 06-01-2014 at 03:04 AM
I'm concerned that I went too close to the low-temp threshold for even beta amylase, which
would leave many unconverted starches right? According to your chart my wort is around 62%
fermentable. My gu...