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Hoping there's a Brett guru out there that can weigh in on this: I have on hand two 5 Gal Carboys of a 100% Brett Wheatwine I made about 10 months ago. As an experiment I dosed one of the halves with an extra boost of oxygen about 15 hours into fermentation and another mini boost at 24 hours...

Hopefully I am not being redundant with a new thread on this strain, but I am looking for some additional information on this isolate and what you all have been doing with it. It's been for sale for two weeks or so at Love2Brew so I picked one up now it needs a home. My first inclination is...

Here's one I've been dreaming up. A fairly traditional dry stout with a few grain substitutions for complexity and character. All Grain 11.00 US Gal OG: 1.047 FG: 1.011 11.2# / 50.0% / UK Pale Malt 2.69# / 12% / UK Flaked Barley 2.24# / 10% / UK Roasted Barley 2.24# / 10% / UK...

As an introduction, I am entering my third season as a home hop grower in Boulder, Colorado. I have plants entering their 3rd and 2nd seasons, as well as a number of rhizomes starting this year. My 3rd year plants spent their first season & winter in the ground at my old house. Before they...