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Interesting that Chapman is choosing to use 201 stainless as their primary material in the construction of their fermenters and mash tun. On their FAQ they say it is actually better than 304. That is strange because I don’t think there is a single commercial brewing operation in this...

Fermentation Nation is a homebrew podcast I have been doing for a little over a year now. Each episode trys very hard to be informative (our earlier episodes we were learning) so I certainly hope all of you will enjoy it. Of particular note we just had TheMadFermentationist on. Give it a...

I have used pumpkin puree in the mash, boil & secondary. (I highly advise against using it in the mash; never cussed so much in my life brewing) Whether you use it in the boil or secondary it will add a very small amount of fermentability as pumpkin does have some sugar in it. I prefer to...

The only problem you likely have here is TIME. Three months is not long enough for the Brett to do its thing. I would give it at least 9 months minimum to develop the correct flavor and aroma profile. You could start sampling as early as maybe 7 or 8 months but I would bet you would be happier...

http://www.wyeastlab.com/PC3rdq2013.cfm Although I dont know where he got the "Dutch Castle" part from. I see it listed as "Wyeast 3822-PC Belgian Dark Ale"

I would suggest using a beer that is known to contain good yeast. I believe some of the Rogue beers have "PacMan" yeast in them and I think you can culture from Two Hearted ale. If you can get Heady Topper where your at I know for certain you can get a good culture from that. A google search of...

By opening your fermenter and stirring you subjected your beer to oxygen. ECY1 has Brettanomyces in it; so the brett reacted by forming a "pellicle" to protect itself from the oxygen. You did not hurt your beer at all. At least in my experience.

Also what was the ending ABV of the beer you had fermented with the yeast? If it was a high gravity beer it is possible the ABV got so high most of the yeast were killed. It will certainly start eventually but like others have posted you will be under pitching. General rule of thumb when...

+1

It will work I am sure but you might not get very good attenuation, I would say this though wether you left it in your car or not. Those vials only have 100b cells when they are fresh. You lose about 25% viability per month. I would always suggest making starters. If you have always only used...

Ha, sorry I missed the part where you said it was already at 1.000. Obviously you cant go any lower. I think you are right about Chad stating that transfers to secondary and dry hopping can kick start the yeast back up.

According to Chad Yacobson over at Crooked Stave who did his Masters dissertation on Brettanomyces if you are only using Brett (not Pedicocus or Lactobacillus in addition) that you can treat your sanitization as you would normally. Brett is not actually a bacteria its a form of yeast and as such...

+1 My HT starter took 4 days to show any real yeast growth as well. Take it out of the fridge and let it sit till Monday. By then you should see sufficient growth to begin stepping it up.

1.018 is not a horrible reading. Its a bit sweet for an IPA or APA but should be drinkiable. I personally prefer my IPA/APA on the sweeter side. There are many variables to this question, mash temps can play a role as well as yeast pitch rates. Can you provide some additional information so...

+1 This is exactly what I would do as well.

+1 You will get much quicker and in my opinion better results if you pitch with Roeslare initially. It has Saccharomyces as well as Brett and bugs in the blend so it has everything you need. Many people I know that have used a different strain first have complained that it lacked the...

I got a Microscope and a hemocytometer but no can of HT left. I had a buddy mail me two cans that I just poured into a starter a week ago. I didnt think of doing a cell count before I started growing the yeast. If someone is willing to send me a single can I can do a cell count and post my...

http://bkyeast.wordpress.com/ BkYeast sells his cultures for roughly $10, this includes the shipping. Subscribe to his blog and you will be updated once a new round of cultures become available. He seems to do it on a first come, first serve basis.

I would check your gravity before you assume it is done. Brett likes to take a nap before it finishes the last bit of fermentation. I usually see it go for about 1 or 2 weeks and then it will seem to stall and not do anything for a few weeks and then it picks right back up again. This is not...

I'm over in the Charlotte/Huntersville area. I am very excited to use that yeast, just not sure yet what I want to make with it.