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This is a combo that has tons of potential. I brewed a beer last year with red wine yeast and Brett, with great results. For anyone interested, the recipe post is here: http://www.bear-flavored.com/2013/10/wine-yeast-brett-fermented-oak-aged.html and tasting notes here...

I'd be very interested to hear what you guys shoot for when formulating your IPA hop combos. Do you hope to get a specific character out of that combination? A general hop range, like dank + pine; fruity + dank; citrus + floral? Do you hope they add up to some essence of each, or combine to form...

Thanks for all the hard work, I can't imagine how labor intensive putting this together was.

There are a lot of hops! :mug: Edit: Could've sworn I was responding to a post that was two weeks old, not a year old. D'oh.

Whoa, that's awesome man. How are you swinging that? Let me know when you've got the batch going, if others (me) would be able to try them. I would love to figure out a day to take a trip up to Albany. Hopefully I'd have my own ready by then to sample as well.

For another recipe backup, I just brewed a clone with a few friends using the 4.0 recipe. (Thanks for all the hard work over the last year, Signpost). Tried to document the process with some fun pictures to spice things up, since the recipe isn't of my creation...

I think this is worth considering. The difference in temperature in most parts of the US between mid-August and mid-September can be fairly significant. Just holding off for a few weeks, into September, means there's much less chance of hitting 90 F spikes that could harm the yeast. I am also...

It's great. I did one recently: http://www.bear-flavored.com/2013/05/recipe-and-tasting-notes-100-brett.html One of my most popular batches even among people who "don't normally like IPAs."

Here's a blog write-up of my recent 100% Trois Imperial IPA. Definitely something I'll be returning to often, with a few tweaks to the recipe. It's been one of my most popular batches among friends. I really think Trois works best in hoppy beers. Some advice for anyone brewing one: mash...

I just brewed an imperial IPA that I gave a FWH addition and extract at 60 min. No other "traditional" bittering hops. I'm not expecting it to taste very harsh — I just wanted that clean, firm bitteriness. I think it'll just end up tasting like whatever the FWH would impart with a few added IBUS...

You need to drink Heady within 2-3 weeks of canning, preferably one week, honestly. I mean, for maximum, peak flavor. By six weeks, I would have to imagine it just tastes like a fairly standard IPA... as would most any IPA at that point.

Were we still debating whether to use dextrose? I would assume the turbinado would just replace that. Can't imagine it's a very large amount, probably >4%. And maybe he varies the percentage of sugar depending on the generation of Conan and its decreasing attenuation? Like, older Conan gets more...

I asked him (the author of that post, not Kimmich) if Kimmich gave him any specific tips other than the Pearl, and he said: "no crystal. Cold condition. drink fresh. turbinado sugar. yeast is key." However, I don't know that he's been following this thread, so the rest of his recipe is...

You know how we can't seem to figure out where the hell Conan could have come from? You know how Rogue brewed a beer recently with yeast cultivated from their brewer's beard? Hmmmm...

Totally agree. I am always skeptical of recipes calling for half a dozen hop varieties. They usually just taste like "hops," with little individuality.

I hadn't seen that yet, thanks. You're doing a great job of documenting everything. If it helps, the Conan I used for my black IPA was harvested from Heady Topper canned on November 26th, 2012. I think the attenuation was around 78% percent or something, but I'm wondering if a bit of that was...

Cool, good to know. While I was never having trouble with most strains, I knew something would force me to bump up to an aeration wand eventually. Edit: Have you also noticed reduced attenuation from batch to batch, as Conan goes through generations?

Okay, survey time: how many of you guys aerate with pure oxygen versus just shaking the bucket or pouring back and forth? And of those of you who just do the "shake and pour" method, do any of you bottle? Have you seen higher than anticipated carbonation with Conan in the bottle? I'm working...

Brett Drie/Trois is just one strain of Brett bruxellensis, which is itself a species as broad as the entire spectrum of Saccharomyces we use for traditional brewing. The nomenclature for Brett strains is a total cluster****, and doubly confusing since Brett sold commercially isn't really given...

Awesome experiment man, can't wait to hear more of the results. I'm doing a few 100% Brett pear ciders in a week or two, followed by a Brett "Cyser" on those yeast cakes. Did you isolate the Brett Fantome yourself? I'd love to know more about whatever is in Fantome, have you had any previous...