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Forum: All Grain & Partial Mash Brewing 12-02-2012, 02:56 PM
Replies: 6
Views: 390
Posted By statseeker
I would say you need to isolate the water...

I would say you need to isolate the water variable by using a jug of reverse osmosis water if you can find it. Add only recommended amounts of minerals you can find at your local homebrew shop to...
Forum: Lambic & Wild Brewing 01-27-2012, 11:19 AM
Replies: 17
Views: 1,401
Posted By statseeker
I would do Wyeast Brett L. I loved the results...

I would do Wyeast Brett L. I loved the results with the 11-11-11 batch. Very cherry-sherry like notes in there. Barring not being able to find it, WL Brett C would be the way to go.
Forum: Lambic & Wild Brewing 01-27-2012, 11:10 AM
Replies: 11
Views: 1,143
Posted By statseeker
Doing all brett should be fine. I dont know that...

Doing all brett should be fine. I dont know that brett cares how high the IBUs are. Now, bacteria on the other hand, do care because of the antisceptic properties of the hops. They not only inhibit...
Forum: Lambic & Wild Brewing 01-27-2012, 10:54 AM
Replies: 10
Views: 1,479
Posted By statseeker
It takes a few months. My pellicles dont normally...

It takes a few months. My pellicles dont normally form until about 2-3 months after primary is over and the beer has been in the same place undisturbed for that period.
Forum: Fermentation & Yeast 01-08-2012, 06:36 AM
Replies: 11
Views: 1,054
Posted By statseeker
He said he didnt. So I would assume no.

He said he didnt. So I would assume no.
Forum: Lambic & Wild Brewing 01-07-2012, 11:32 AM
Replies: 10
Views: 1,479
Posted By statseeker
Good stuff man, let us know how it turns out.

Good stuff man, let us know how it turns out.
Forum: Beginners Beer Brewing Forum 01-06-2012, 09:37 AM
Replies: 18
Views: 1,349
Posted By statseeker
I would agree with Piratwolf. To me, high ABV...

I would agree with Piratwolf. To me, high ABV shouldnt be the aim unless it's part of the recipe. An imperial IPA or strong ale or something of the like would suit you well. Lots of oxygen and time...
Forum: General Beer Discussion 01-05-2012, 03:50 AM
Replies: 3,734
Views: 85,270
Posted By statseeker
So we've brewed (just the admitted ones, not even...

So we've brewed (just the admitted ones, not even the ones that arent added here) almost 1000 barrels of beer. Pretty darn impressive.
Forum: Lambic & Wild Brewing 01-04-2012, 10:42 AM
Replies: 5
Views: 510
Posted By statseeker
I would say come up with a true "plambic" recipe...

I would say come up with a true "plambic" recipe and use Wyeast 3278 Lambic blend, age it for a year, then secondary for 6 months on sour cherries.

Then come up with a much simpler malty Belgian...
Forum: Lambic & Wild Brewing 01-04-2012, 10:22 AM
Replies: 8
Views: 467
Posted By statseeker
UPDATE: Well, I decided to just move them under...

UPDATE: Well, I decided to just move them under pressure, then let the pressure out of the brown to let it finish its conditioning. The saison is at serving temp and pressure right now. Delicious as...
Forum: Lambic & Wild Brewing 01-04-2012, 10:15 AM
Replies: 21
Views: 3,370
Posted By statseeker
I agree with the exorcist. I got some yeast and...

I agree with the exorcist. I got some yeast and bacteria from wild grapes and fermented a saison with some of that and a mix of 3724 and could not have been happier with the results once I added some...
Forum: Lambic & Wild Brewing 12-06-2011, 08:18 AM
Replies: 2
Views: 301
Posted By statseeker
I think Brett is pretty much like any other yeast...

I think Brett is pretty much like any other yeast when used on its own. It can finish very fast or take a little longer. I guess the only way is to take a gravity reading and see where you are.
Forum: Lambic & Wild Brewing 12-01-2011, 08:18 PM
Replies: 8
Views: 467
Posted By statseeker
Isnt there a possibility of changing an already...

Isnt there a possibility of changing an already good thing though? I just want it to continue to age as it is and do as little damage as possible to the flavor. Maybe I could add table sugar to prime...
Forum: Lambic & Wild Brewing 11-30-2011, 06:51 AM
Replies: 8
Views: 467
Posted By statseeker
Moving With Bretted Beer

Alright, my wife and I got a good deal on a place here. It's not far away from where we are now but I get concerned about moving and oxygenating a bretted beer. I have a bretted brown ale and a...
Forum: Fermentation & Yeast 11-23-2011, 10:10 AM
Replies: 9
Views: 330
Posted By statseeker
Good idea.

Good idea.
Forum: Fermentation & Yeast 11-22-2011, 11:34 AM
Replies: 9
Views: 330
Posted By statseeker
I think you're too early to be paranoid. As was...

I think you're too early to be paranoid. As was said before, dont read too much into the first few days unless nothing happens and your gravity doesnt change for a few days. If you have to rouse the...
Forum: Fermentation & Yeast 11-21-2011, 11:29 PM
Replies: 15
Views: 613
Posted By statseeker
Try WLP655 in secondary maybe? That's White Labs'...

Try WLP655 in secondary maybe? That's White Labs' Belgian Sour Mix.
Forum: Fermentation & Yeast 11-21-2011, 11:25 PM
Replies: 19
Views: 3,366
Posted By statseeker
Starters never smell quite right but they arent...

Starters never smell quite right but they arent supposed to. They always smell "off" in some ways. It's just a way to make more yeast. I dont taste them because they taste gross most of the time....
Forum: Lambic & Wild Brewing 11-21-2011, 10:56 PM
Replies: 48
Views: 2,888
Posted By statseeker
I think that might be because the brett is...

I think that might be because the brett is shielded in the wine barrels and has access to extra sugars that it can feed on in the wood. Looking forward to hearing the results in a year's time.
Forum: Lambic & Wild Brewing 11-21-2011, 11:16 AM
Replies: 10
Views: 611
Posted By statseeker
I'm in the "this might be a little soon to...

I'm in the "this might be a little soon to bottle" camp. I would have waited a couple of months to see if the gravity dropped anymore after initial sacc fermentation. If it was stable, I would bottle.
Forum: Lambic & Wild Brewing 11-21-2011, 11:11 AM
Replies: 48
Views: 2,888
Posted By statseeker
Yeah, seriously, 1.127 is crazy. Did you use an...

Yeah, seriously, 1.127 is crazy. Did you use an oxygen stone? I would think something that high in gravity (1.117) is going to need a serious infusion and possibly several in the first day to make...
Forum: Vendor Giveaways 11-21-2011, 10:59 AM
Replies: 1,162
Views: 40,374
Posted By statseeker
A quickly clean carboy leaves the hotdog more...

A quickly clean carboy leaves the hotdog more time to chase the bun. :ban:

Need I say more?
Forum: Fermentation & Yeast 11-21-2011, 10:50 AM
Replies: 19
Views: 2,089
Posted By statseeker
I used to just pitch the pack but after a few...

I used to just pitch the pack but after a few stalled ferments and higher than desired final gravities I started making starters. Havent had that problem since. They all finish at or below the...
Forum: Lambic & Wild Brewing 11-21-2011, 10:29 AM
Replies: 48
Views: 2,888
Posted By statseeker
Awesome. Get some pics when you get it in the...

Awesome. Get some pics when you get it in the fermenter.
Forum: Vendor Giveaways 11-17-2011, 10:59 PM
Replies: 1,162
Views: 40,374
Posted By statseeker
Problem: I cant review the Carboy Cleaner, 1....

Problem: I cant review the Carboy Cleaner, 1. because I've never had one, and 2. because I didnt even know about them before this topic.

Solution: To have a Carboy Cleaner to review and help to...
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