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I pulled a sample out of a starter i made with Cantillon dregs (young bottles) a couple of months ago and it was slightly viscous and a little stringy. It smells fine and I've heard of people opening bottles of Fantome that are like this and heard that it's a "stage" that Pedio goes through and...

I am going to try something like this soon. I have brewed a few beers with other fruit but never citrus (zest or juice). I was thinking that the best way would be to add the zest at flame out and the juice in the secondary. I would pitch the Brett C with a saison yeast right from the start. I've...

I only used 4oz which I've since learned is not enough to add any significant tartness. I've got another Saison going right now that I'm souring and I used 1lb in that recipe. It's only been aging for about 6 weeks and it already has a pleasant tartness to it. Again it's hard to determine if...

Thanks for thinfo I'll post the final recipe and results as soon as it's finished!:rockin:

Did you still use the crystal malt?? And how much Rye did you use?? I'm brewing a Nelson IPA for my local HBC next month and any info would be appreciated! Thanks

I've only got a few bottles left but it keeps getting better every time I crack one open. The brett makes more of an appearance each time. It's not too sour but it's noticeable. Kind of reminds me of a Jolly Pumpkin beer. I wasn't planning on letting these sit too long, because of the fruit I...

I did a starter and mine turned out great. I kept mine in the Primary for 2 weeks then racked on 5lbs of Apricots in the secondary where I left it for 4 weeks. I just cracked my first one on Saturday and it's very tasty. It's got very nice tartness on the back end that I'm hoping intensifies...

I'm thinking that it did. I didn't take a reading because I pureed the apricots so I thought they would affect it. I'm going to let it settle a bit more then take a reading and a taste. Thanks

Mini-mash 5 lbs WLME 1 lb EPLME 3 lbs WDME 1 lb red wheat 1 lb pilsner malt 1 lb torrified wheat 1.5 lbs honey 60min 1oz Sorachi Ace .5 oz Northern Brewer 20min 1oz magnums .5oz SA 10min 1.5lbs honey 5min .5 oz SA and .5 oz NB I left in the primary for 9 days where it fermented...

Love AHS kits!!! I recently brewed the mini-mash verision of their Devil's Brew (Belgian Strong Golden Ale) with a slight mod, and it was stellar. It scored a 46 and earned a gold medal in it's category at a local bjcp sanctioned competition. I've brewed 8 of their kits (1 clone) and loved every...

I brewed a wheat wine using a starter made from two vials of wlp007. Last night, after 9 days in the primary I racked it onto 10lbs of fresh apricots and today there is little to no activity. Could I have overwhelmed the yeast or could it have burned through the apricots in the 10 hours between...

Here is the recipe I just brewed the other day using wlp670 I love sours and am hoping that the brett plays nice with the apricots. I used to packages and made a starter. Any thoughts. 5lbs EPLME 2lbs Wheat LME 1lb torrified wheat 1lb Belgian pilsen malt 3/4lb flaked maize 1/2lb honey malt...

Hello, I'm new to this site and was wondering if I could get some critique of partial mash saison recipe that I brewed yesterday and was also wondering if there is anyone out there that has any experience with the WLP670. I love sours and am hoping that the brett plays nice with the apricots...

Sweet!Another Michigan brewer here, I just joined the other day as well. I've been brewing for about a year and half now and I'm stoked to find this site!!

Curious as to how one acquires the smell of "sweaty horse balls" character??:confused: I just brewed a mini-mash batch yesterday and after reading this thread I am very exited for the finished result. I'm going to rack onto 5lbs of Apricots and let it rest on them for about a month then dry...

That's probably because dry hopping is for aroma not flavor.....:drunk::cross: