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I recently cultured dregs from both beers (Spring St. Bretta and Hop Savant from around then too). Started with 250mL 1.030 wort for about ~8 days and stepped up to 2L with 1.040 wort for another ~8 days for both. I don't know if they have the same brett strains, but they did have noticeably...

I wrap it around the carboy for better/faster heating of the actual liquid. I do feel you could line your walls and control it more in an ambient fashion though just as successfully. Especially in a small insulated space.

Here's a link to the BYO version: La Folie Clone

Sounds pretty normal. Still havn't experimented with anything funky/wild/sour yet, but check out the Pellicle Photo Collection in the sticky at the top of this section.

Sorry that should be 1/3A not 3A. Sorry for the double post.

Hi Eighty2Fifty1 I recently completed a mechatronics project for school using an Arduino Uno to heat and cool a son of a fermentation chamber I built. The cooling is done with the usual fan/ice method. My initial thought was to use lightbulbs for the heating portion, however, I found flexwatt...

I did the same thing with a floating thermometer with BB's in the bottom while cooling my wort a few months back. Mercury was still in the thermometer portion, just the housing (glass) and the BB's were in my wort. I use a strainer/funnel to filter before putting in the carboy and when all was...

I just racked part of a belgian wit onto some nectarines this Sunday. Fermentation started again and has a nice even head of krausen on it still; probably a finger thick. I used a pretty large proportion of nectarines to beer like 6 nectarines (no peel no pit) to about a gallon+. I've heard...

Try mixing New Belgium's Trippel and their Sunshine Wheat together. Called a Suntrip. Not bad. Brings an interesting new complexity not present in anything i've had. I've had quite a few stouts (usually Guinness) mixed with different ciders also which is pretty interesting. Tried a Hoegaarden...

Cheah!

Update: Bottled April 30th and cracked one today. Went from 1.070 to 1.016. Appeared to halt fermentation when I moved it, but small krausen and bubbles reappeared on surface soon after for almost the duration of the fermentation. Like you said rebrand, it's more than salvaged but the esters...

Revival on this thread. First post ever actually. Just pitched 1214 (first time using) into a Strong Golden Ale that had a SG of 1.070 on Sunday night 9 p.m. at a temp of 70˚F and ambient temp of 70˚F. On Monday woke up to about an inch of krausen already and the yeast had risen...