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Ok seems the consensus is just a little bit of the brett cake. This will be done in a carboy as i don't have any buckets, what is the best way to get a couple of spoonfuls of the yeast cake out?

That is great, that was the plan to have the same base beer and compare side by side. Should i worry about "overpitching" the other half on the brett cake?

I plan on brewing my first brett beer, it will be a belgian golden ale. I am going to do a 10 gallon batch and ferment 5 gallons with WLP500 and the other 5 with 100% Brett-B. My question is after initial fermentation can i rack the 100% Brett to secondary and reuse that cake to transfer the...

Ahhh I see, i wasn't sure what the displacement of the honey to water/juice ratio would be. So then 12 lbs with D-47 should take it right around 1.020. Thanks for all the help.

i was taking [(1 gallon cherry juice x 1.041) + (3 gallon apple juice x 1.050)]/4 which got me 4 gallons at 1.048. Then i used the calculator over at gotmead using 1.048 as my starting in 4 gallons with the total volume at 4 gallons adding 12 lbs honey. I assumed that would get me the...

thanks for the input, the recipe is 3 gallons apple juice 1 gallon tart cherry juice 12 lbs honey. You think if i just dropped 2 lbs of honey that would make enough of a difference, that OG looks like it is calculating at 1.138.

I am making a cherry apple cyser and it looks like the OG is going to come out at about 1.156. I was planning on using D-47 for a sweet mead. My question is only fermenting out 14% of the total 19% will that be too sweet?

Bottled from a carbed keg yesterday, it turned out fantastic. I have not had zombie dust yet but regardless this recipe is pretty fantastic. In other news 3 floyds got label approval for zombie dust so we should be seeing it in bottles soon.

Yea i will be doing the recipe near the bottom.

Thanks for the clarification. Can't wait to try this one out.

I plan to brew this next weekend and I am a little confused with this hops. I see it says FWH but than it also says 20 mins, so are you putting it in at FWH time (first sparge) or waiting til 20 mins left in the boil?

Skeezer can you edit the top post to reflect the most currant version of the recipe you are on? The brew looks fantastic, I plan on making it my next batch.

ok here is the update i am thinking now. 13.50 lb Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 81.82 % 1.50 lb Biscuit (Dingemans) (22.5 SRM) Grain 9.09 % 1.00 lb Caramel/Crystal Malt - 60L (Crystal II) (60.0 SRM) Grain 6.06 % 0.50 lb Cara 45 (Dingemans) (47.0 SRM) Grain 3.03 %...

thanks for the input I think I will drop the crystal down. I am going for a clone of Great lakes Nosferatu. According to their website this is all they use. I started out with the high crystal to try and get the big body and flavor. Malt 2-Row Base Malt: Allows color and flavor from other...

I want to do an imp red this weekend and this is what i have come up with....How does it look? Any suggestions? 13.00 lb Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 73.65 % 2.65 lb Caramel/Crystal Malt - 60L (Crystal II) (60.0 SRM) Grain 15.01 % 1.50 lb Biscuit (Dingemans)...

Thanks for the Info.

Can the cooler withstand a 5500 watt element? If not what is the max watt heating element that should be used in a cooler HLT? Thanks in advance..

Thanks for the advice, I think I will just scale back my grain bill to get to a more manageable boiling time and just make up the rest in Extract.

The Grain bill already has my 10 gallon mash tun at max capacity so I can't increase my grain anymore. Using some extract isn't a bad idea and I should be able to hold temperatures for the fermentation.