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I lightly crush 2oz of espresso beans in plastic bag with a hammer and put them in a hop bag. Then I put that in the keg or secondary for 24 hours and take it out. Initially there isn't a ton of coffee flavor, but after sitting for a couple of weeks the coffee flavor comes through really well.

I brewed an Imperial Stout and dry beaned it with 2oz of lightly crushed espresso for 24 hours just before kegging. The beer is carbed now, but I didn't get enough espresso flavor out of it. The beer is carbed and cold in my kegerator, so what are my options to get more of an espresso flavor...

Live in Texas and leave the mash tun in the garage during the summer months :) . I did this last month and only lost 5 degrees in 24 hours.

Tart and fruity, didn't get any funk. This is carbonating now so I'll be tapping the keg soon.

Has anyone added espresso or coffee to this recipe? I brewed it last year and thought it was too mild for an RIS (maybe because I used 350L instead of 500L roasted barley) so was thinking of adding some cold brewed espresso in the secondary.

I think it was a combination of the two. I would definitely make a Brett starter if I did this again, but as I mentioned in an earlier post the package was misleading so I did not. If you're hoping to get a full primary fermentation off dregs from a few bottles alone I think you're setting...

It's currently sitting on 7lb of apricots and I'm about 2 weeks from kegging it. Pre fruit it was it was good, but can't wait to see what the apricots do.

Glad it turned around for you. I've attempted 2 Saison Brett beers and both have failed.

No specialty malts. I pitched an active starter of US05 late last night so we'll see. Not sure why you're saying Chico doesn't work well in high abv, I've used it in 10% beer without issues.

I brewed an IPA (mashed at 154F) 2 weeks ago with an OG of 1.063 and pitched 1 package of London Ale III (no starter). To say fermentation was less than vigorous is an understatement. After 1 week it was down to 1.030, 4 days later 1.021. At this point I warmed the temp to 72F and gently...

I ended up moving it to a closet where it's 76F and on day 4 I started to see activity. It's chugging along calmly now. I also emailed Omega Yeast Labs and it seems their package label is misleading. They state on the label it contains enough Brett to ferment 5 gallons of 1.060 OG wort...

Negative, no pH meter.

Friday night I tried my hand at kettle souring. After the boil I cooled the wort to ~85F and added OYL-605 (Lacto blend), wrapped the better bottle in a blanket to try to keep it at that temp for 24 hours. Per the Mad Fermentationist, rather than boiling to kill the lacto after 24 hours I...

INTERESTING... Thinking back, I think I've had this happen before. I really should take better notes. Thanks.

I brewed an IPA (OG 1.063) on Friday night and and pitched a smack pack of London Ale III. Since then I have seen zero air lock activity. I know it can take a while to start, so out of curiosity I opened the lid and did see krausen so something is happening. For the life of me I can't figure...

I pitched quite a bit. Started with a 200ml starter from 1 bottle of dregs and let it go for a week, then bumped it up to 1 liter for a week, then finally 2 liters. All on a stir plate. I'm pleasantly surprised with the flavor. It's still carbonating now so I'll report back on more specific...

This is my second time brewing the 100% Brett IPA from The Mad Fermentationist. The first time I used the Brett Trois mentioned in the recpice, which I know really isn't Brett, but this time I used some dregs built up from a bottle of Crooked Stave Hop Savant (100% Brett). The first time it...

You know, it's got a slight hint of sour on the nose, but I don't get that on the taste. Taste is all funk.

11 days ago. This isn't a beer I'm going to age, I'm just using Brett in place of Sacc.

I brewed a 100% Brett IPA using some dregs I built up from a Crooked Stave Hop Savant bottle (100% Brett) and am just about to dry hop it. Normally I never rack my beers to a secondary, but I'm thinking of racking this one to dry hop making it easier to collect and save some of this Brett for...