Search results

At least 3 months but doesn't need more then 6 months....generally but you really need to go by your taste buds.

From what I've read Brett stores better at ambient rather then fridge temps for long term I keep mine on the counter and it works well

If you reuse a keg you need to take it completely apart to clean it. I use a cobra tap and a separate keg for my sours and stuff a bottling wand to bottle them. I think I'm going to add to my manifold so I also have a dedicated gas line. I got my first accidental sour and I think it's from using...

Yes it may get "sick" at some point and don't worry the Brett cleans it up with time. I let it sit for 8 months or so then let taste tell me when it's ready and depends if I'm blending it or adding fruit.

I don't take it out, I just leave it in and use them to inoculate the next batch. I always use cubes.

Wild brews and check the website madfermentationist

I would still use a solid bung so you don't need to keep an eye on your airlock. I've seen too many people let their airlock run dry when its a beer that sits for a year on then it would get way too oxidized. I use oak cubes and sometimes the old cubes I had in one of my red wines. You don't...

I use a solid cork stopper like you would use for an air lock but no hole and cork so it's more oxygen permeable seems to work well for my Flanders thus far. If I had more head space like a 6gallon carboy that would give more room for O2

Pellicle, it will get larger, don't worry and don't touch it just let it sit for a few months at least. You won't recognize the fruit at the end.

Brett tends to clean up many different flavors and produce its own. In the first year my Flanders got sick and slimy then tasted meaty and smokey then cleaned itself up later, well to be horsey and leathery if you call that cleaned up.

You can sour wort to get something quickly which I do with a wheat beer that is real nice in the summer time. It's sour but not complex, you just need time for that. Brett often times only takes 4 months so you could try to sour wort then pitch Brett and it will be good but nothing replaces time

Will you offer just the coupler as well for those of us that want to add it to our kettle?

Bitter and sour are not good together. As suggested it can be good dry hopped. Pedio and lacto don't like the hops where Brett doesn't care. I've made IPA with Brett only but if I sour it I don't go above 15-20 IBU. If your primary sourness is from lacto keep the IBU below 7. This is all my...

Try a Flanders I turn mine out in about a year while a Saison with Brett is more in the 4-6 month range. Try something like jamil's Flanders first and later you can change recipes or process for your next. The roselare blend would workwell for what you want.

Don't worry the bugs will eat the berries up without additional yeast. I put berries on half my Flanders batch a year later and they consumed all the sugars.

At least 4 months for Brett and at least 9 months for sours. I like to go more like 15. My Flanders seemed to go from good to great around 18 months

You may not get a pellicle and that's fine. You get it when it's exposed to oxygen. I've had some take months before one formed and others where one never forms and they all turned out great

After 4 months I have good Brett flavor and only gets better later. If your not adding pedio 6 will be fine. It seems I have good flavor at 2-4 months but it continues to meld and get better up to a year then after it changes less

3711 you don't ferment as warm. The 3724 needs to get warm and I get a nice peppery flavor from it while 3711 I start at 68 and let it free rise to mid 70's but I don't like it if it gets too warm. I found 3711 to be more aromatic with a fruity nose and has a better mouth feel for a beer that I...

My Saison is with pale malt. Keep it simple, I like some rye and a bit of Munich with saaz for hops with 3711. Great crowd pleaser that lighter beer drinkers will try yet beer nerds enjoy.