Search results

Hey! I have different citrus peels that I want to throw in a batch of wit-ish beer bottled with brett. (45% pils - 45% wheat - 10% rye - Forbidden Fruit yeast). I'll do infusion tests, but I wanted to know your experiences with those citrus fruits in beer: Orange Lemon Lime Mandarina...

Well i'm saying 10% buckwheat.

Hey! Thanks! Yes, I have the basic technics, as I said, I played around mead making a few time. I already answered some of your questions in my original post, but here they are. (By the way, english isn't my first language, I might be not clear sometimes.) -I would like to use WLP715...

Hi everyone! I'm a experimented beer homebrewer, and I'm in fact a pro brewer. I'm also a homebrewing teacher. Well, all that to say that I'm not a neewbie that is just really excited to brew the biggest thing of all. I have a very special event (my nephew/godson's birth) that I want to...

Tomorrow I brew that monster. Because why not. It's gonna be around 90-95% Wyeermann Pale Wheat, and the remaining will be carawheat, roasted wheat and midnight wheat, to get a brown-ish ale. Looking for 1045. Yeast is gonna be a blend of Brux Trois and Clausennii, a huge pitch. And...

Hi guys! I'm in the process to go from 5-10 gallons to 40 gallons, and in a not-so-far future, up to 215 gallons (7bbl). I've done my research about scale up recipes, but i'm curious to ear your experiences, toughts and maybe you have some documents on it that i've missed. Thanks!

http://en.wikipedia.org/wiki/Torulaspora_delbrueckii

Here is some informations http://eurekabrewing.wordpress.com/2014/02/10/hello-my-name-is-torulaspora-delbrueckii/ and on Wiki, the english article doesn't speak about Torulaspora, but French and German ones do http://fr.wikipedia.org/wiki/Weizenbier

Real weizen yeast (Weihenstephaner) is not a saccharomyces, it's a close relative, sometimes called Saccharomyces Delbrueckii, but it's Torulaspora Delbrueckii. Most of weizen yeasts today are just plain Saccharomyces cerevisea who produce lots of banane esters, that's why nowadays, weizen are...

Good point there!

Yes.... that's what I'm saying... and that's why it aint a ''wild beer''

I find 100% brett pretty boring, as an appelation. Personnaly, I call it by the name of the yeast species. Sacch. Cereviseau is Ale Sacch Uvarum is Lager My 100% brett brux are Brux My 100% brett lambics are Lambicus

The question is.. where do you categorize it/ how do you call it? For you it's ''100% brett'' ?

True Weizen aren't ale, because they don't use saccharomyces.

... We are speaking of beer types, not beer styles.

Hey there! Just for fun... My question created some debate on a facebook group.. I was curious to see your american point of view on this. Definitions for the types of beer can vary.. but most of the time, the definition of an Ale implies the use of Saccharomyces Cerevisea (brewer's yeasts)...

My concerns wouldn't be the temp (sour mash is pre-fermentation, anyway...), bu the low pH level.

I'll keep posting. I'm boiling it right now.

Yes, my plan is to boil and ferment with sacch, then bottle with brett. But now i'm just wondering what I'm gonna do with a sour wort that finished at 1014. Whatever. Sorry if I may seam rude, my english isn't so good, and I probably don't show the tone I want to :) I don't argue your infos...

The sacch would have die in a pitch at 110+ °F no? And other bacteria... it was an anaerobic medium, pre-boiled... and to take it down from 1038 to 1014 in 3 days...?...