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In my experience of using brett by making step starters without a stir plate and just guessing at the cell count, underpitching can produce some pretty nasty off flavors (burning plastic, smoking electrical wiring). Your big 4L starter with another 2L added sounds like good volume, but I might...

Where are you finding these bottles in Denver?

This is a very expressive strain, and the closest I've found to it is the Dupont saison strain available from both Wyeast and White Labs, although this didn't dry out as much. The difference is in the funk, CDJ strain produces an earthy, woodsy, musty basement funk in addition to some more...

Loosely related to that beer in that I loved it and found it inspiring, but I was not thinking about it when I designed this recipe. Like someone else mentioned, Anchorage's beer is not an all-brett, and mine was not a single hop beer. Mine turned out great, more tart than I expected, big...

I'm looking forward to seeing your results when you get around to it.

Mine finally dropped to 1.015, no sign of a pellicle in primary or secondary after a total of 10 weeks (4 primary, 6 secondary). I decided to dry hop and prepare to bottle. As soon as the hop sack went in, a pellicle started cropping up. I left the hops on for two weeks and then bottled at 1.014...

Unfortunately this was the one recipe I have done that I didn't record anywhere. I know I used mostly pils, with a pound of Belgian aromatic malt, probably some wheat, and Centennial and Tettnanger hops. I believe the OG was around 1.065 and I only pitched a 1 litre starter that I made before I...

Interesting, that sounds delicious. I'd like to try this strain with some Maris Otter. How long did this take to ferment? What was your OG?

I stepped that starter up 400 ml at a time on my stir plate over a period of a little more than a week, so I'm pretty sure the starter was healthy. This just seems to be a slow fermenting strain.

Just wondering if anyone else out here participated in the yeast exchange with Dmitri from BKYeast.wordpress.com and hoping to collect different experiences and observations here in one place, like the fantastic thread on Brett Drie. I have seen one other blogger (jeffreycrane.blogspot.com) who...

I fermented a 100% Brett C beer which ended up with significant unpleasant smokey/plasticy off flavors. I believe this was due to underpitching, but that flavor is definitely within the range of some of Brett C's profile. Glad to hear yours developed past those flavors, hopefully mine will...

And yes, you may have some lacto growing in your starter

According to Mr. Malty: http://www.mrmalty.com/yeast.htm WLP 410 Belgian Wit II may be their yeast.

Found this on the homebrewing subreddit, thought I'd ask if anyone here has ever heard of this or tried it. Prohibition was such a farce that United States Senator James A. Reed, one time mayor of Kansas City, offered his recipes for "pumpkin gin" and "applejack" right on the floor of the...

Update. The regular version is just as good as suspected. The "funk" is a light mustiness which I have found elusive in other farmhouse strains. I like the aromatic malt but I think for a second attempt at a Biere de Garde I will boost it and/or add some supplementary specialty grains and...

Not the OP, but I searched "jonquilles" because I just finished a batch with yeast cultured from this beer. It's still carbonating, but all the samples have been superb: fruity, floral, lightly tart and funky with a solid malty BdG base. Seems like it could crossover as a saison yeast. Without...