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I agree with experimenting. Thanks to this hread , I'm planning on repitching Brett L onto a gallon or two of the 100% Brett L that I'm building the starter for.

I would think that the second pitch would add funk to the first pitch. The following is my reasoning, though I am only beginning to get into bretts, so this may not be 100% right. The first pitch of brett consumes all the simple sugars. In the process, it stops producing the enzymes to break...

Glad to hear about the cherry notes. Are you using White Labs or Wyeast, and what temp do you ferment at?

I've consistently read that the Wyeast strain of Brett L is more reliable for the cherry pie character, whereas the White Labs is funkier, and that massive pitching rates are important, if not crucial, for the cherry pie. I'm not entirely sure what the recipe specifics are for most of the...

I've been reading what i can find about brett L fermentations. A lot of people seem to report over the top horseblanket, smokey/spicey with it. Its interesting that even though you didnt get those characteristics, you also are not reporting the pie cherry notes that the yeast descriptions...

Are you suggesting that there is such thing as "too nice" with other beers? :p

Thanks, I didn't want to over complicate it and mask the Brett L contribution too much. Too many tweaks in a recipe makes it harder to learn from experience. I read your experiment before I posted this, and I'm really interested to see what the final beers are like. After rereading, I noticed...

I bought a bunch of yeasts a month or two ago, and one of them was a a vial of Brett L (WLP 653) without putting any though into what I'm going to do with it. I tried to brew an all Brett B about 4 months ago with a vial of WLP650 and dregs, but the dregs as I latter found out had champagne...

I'm about to start my first partigyle, the mash water is on the stove and the grains are in my MLT. The first runnings I'm planning on making a barleywine, and with 21 pounds of grain, I'm thinking I should be mashing low (~150) so I don't get too high of an FG. However, I'm planning on...

I know TheMadFermentationist has, you should check his blog

So, I've actually been around for a few months, and was lurking for for a few months before that; I just now noticed that there was this "introductions" section. Nevertheless, you probably haven't noticed me, as I make extensive use of the search feature so I typically find the info I'm looking...

Hot toddy

No responses? Well, I've heard and tasted good things about Citra hops. While 'grapefruit' is one of the flavor/aroma descriptors of this strain, there are a lot of other descriptors too. I just brewed an IPA with primarily Citra (with a little chinook and centennial). I'll tell you how it...

Reporting back, as requested. I kegged this last night after 2 weeks in primary and 2 weeks in secondary, with a 4 day dry-hopping at the end of secondary. Haven't given this a full tasting yet, but the flat, room temperature, trub laden sample I had last night tasted surprisingly light on...

Thanks for the replies!! Like I said, this is my first hop-forward beer, so I'm happy at the advice you all have given. I was concerned about this being my first hop schedule that involved more than 2 additions, but I'm relieved (and kind of proud) that no one has any substantial concerns...

I am preparing to brew my first IPA this weekend. All my other brews had very simple hop schedules, and were styles where the hops were not at all up front (mostly stouts, belgians, and a wit). I've had two IPAs recently that featured Citra hops, so I immediately bought 6 oz hoping to do...

My first was an all-grain wheat that came out drinkable, but you could vaguely taste off-ness due to a 70 degree fermentation (and I didn't know enough at the time to figure out it was a temp thing). My second was absolutely undrinkable due to me pitching yeast at over 100 degrees and getting...

I'm sure I'll try it regardless of what is posted here, but if more people advise against it I'll just reduce how many bottles I try it with. I am thinking I'd boil the oak cubes first and not add the water to slightly mellow them and remove some tannins, and using different size cubes in...

Hey, I'm newly registered member, but been lurking around for several months. Or, more like constantly here trying to learn as much as I can. Quick question that I haven't been able to find answered anywhere: Can beer be bottle-oaked? As in, would there be any consequences if I crammed a...