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Three months ago, I made a beer with a flanders red-esque grain bill, used Convertase AG to break down the maltose and maltotriose and fermented it with a red wine yeast. One day into the fermentation (it was 1.020 from 1.047 or so), I added a slug of my Brett L culture. Now, it's at 1.000, has...

I'm curious to hear about people's experiences with Brett in secondary fermentation (after sacc has done its thing) vs. mixed primary fermentation. Do they truly produce different results? If so, what are they? Cheers!

ISO: Hill Farmstead, Ale Apothecary, Cascade Barrel House, Russian River and sour/funky homebrew cheers!

hey all, i recently moved to st. pete and was wondering if anyone in the area who enjoys brewing with brett and bacteria was interested in getting together to share weird beers and/or start some collective projects (barrel brewing???). pm me if you're interested. cheers! :fro:

i waded through the several hours of the brewing network's interview with chad yakobson (http://thebrewingnetwork.com/shows/866) yesterday and jotted down some notes that i thought might be helpful to those of us out there interested in brett fermentations. these are my notes and, as such, they...

I just moved to St. Petersburg and am interested in doing some experiments with spontaneous fermentation. Does anyone have any good recommendations for orchards or fruit groves in the Tampa Bay area that might let a person leave an open jar of unfermented wort for a few days? I'd do it in my...

i made this bretted brown graf (beer-cider hybrid) a month ago and though there might be a few fellow funky people on this forum interested in the recipe. i haven't tasted it yet, so can't vouch for its tastiness, but i sure am excited to taste it after it's had some time to age (it's just...

I got a pack of Wyeast 3789 Trappist Blend at my LHBS and I'm trying to figure out what to do with it besides make an Orval clone and I'm leaning towards sours these days. I know it has Sacc. and Brett in it, but no souring bacteria. So...would adding the dregs from a bottle or two of...

how does this recipe look? i brewed this the other day and then realized that my beersmith settings set on "extract" rather than "partial mash" (even though i used my own equipment profile that has all the info for my partial mash setup--4.25 g boil, single infusion, batch sparge, late addition...

This will be my first partial mash and I’m largely following Deathbrewer’s instructions, but I just wanted to make sure I’m doing this right. I’ve got a five gallon pot in which I can reliably boil 4 gallons, maybe a bit more. My plan was to set up a grain bag in the pot and heat up 1.5 g of...

I'm getting married at the end of May and I thought it'd be fun to brew most of the beer for the festivities. As I'm now less than six months out, I thought it'd be good to get started planning. And what better way to start than consulting the sages of HBT?! Here's what I'm thinking. I'm a...

i've been having problems recently with my beer not fermenting to the final gravity beersmith estimates. for example, the following amber (more like a pale ale, actually): beersmith estimates the FG to be 1.012, but after a month, i'm still at 1.017. the fermentation temp was between 68-72...

i've never made a saison or used hibiscus before, but i thought i'd give it a try. how does this recipe sound? grains/extract .25 lb honey malt .5 lb munich malt 2 lbs flaked wheat 6.25 lbs breiss pilsner liquid malt extract 1.5 lbs light dry malt extract hops 1 oz centennial (60...