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Old 05-01-2013, 12:19 AM   #991
atoyot
 
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Apr 2008
Whidbey Island, WA
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I'll try and snap one with my SLR later.

Quote:
Originally Posted by sweetcell View Post
agreed - beautiful.

OP - do let me know if you post/share a higher res version anywhere. would be an amazing desktop background.

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Old 05-01-2013, 01:22 AM   #992
TNGabe
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Aug 2012
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Quote:
Originally Posted by kaips1 View Post
I'd say its up to you if you add anymore yeast or dregs. Opening the Carboy will allow some air in which can be very helpful for the Brett depending if you did aeration to your Brett or wort especially if its been in glass the whole time. Brett needs some air despite what most people say. Read chad yakobson's Brett project, it makes life easier.
I don't think any of what he's posted/published is on secondary fermentation with brett. Isn't his research all focused on brett primaries?
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Old 05-01-2013, 11:56 AM   #993
sockmerchant
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Dec 2010
Auckland, Auckland, New Zealand
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Oud Bruin No 2 (2 Months Old)

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Primary: DIPA, Quick Flanders, RIS, Flanders Red, Oud Bruin x 2, Fijoa Gose
Keg: Gose, Amber/APA
Bottled:Belgian strong ale with brett, Belgian strong ale, Belg Amber, Belg blonde, Belg dark Strong, Belg not-wit, Belg tripel, berry blonde, belg stout, coffee dubbel, chili APA, APA, Belgian Dubbel, Rye (Brett) Saison

 
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Old 05-01-2013, 02:08 PM   #994
kaips1
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Dec 2011
lexington, ky
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Quote:
Originally Posted by TNGabe

I don't think any of what he's posted/published is on secondary fermentation with brett. Isn't his research all focused on brett primaries?
It's not all on primary, in his presentation he touches on secondary. I mentioned Chad because his presentations give you a great idea of what to expect out of Brett and what cause the esters and phenols not too mention how it reacts to different environments.

 
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Old 05-01-2013, 04:05 PM   #995
TNGabe
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Quote:
Originally Posted by kaips1

It's not all on primary, in his presentation he touches on secondary. I mentioned Chad because his presentations give you a great idea of what to expect out of Brett and what cause the esters and phenols not too mention how it reacts to different environments.
The aha presentation or the music city one on YouTube?
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Old 05-01-2013, 06:36 PM   #996
stubbornman
 
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Mar 2010
Chattanooga, TN
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Here is: Brewing with Brettanomyces - The horse, the goat, and the barnyard by Chad Yakobson from 6-16-2011.

https://dl.dropboxusercontent.com/u/...ttanomyces.pdf
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Old 05-01-2013, 08:13 PM   #997
kaips1
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Dec 2011
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http://www.brettanomycesproject.com/dissertation/

 
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Old 05-02-2013, 10:26 AM   #998
hairmist
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Oct 2012
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My oud bruin/Flemish red ale, with Roeselare, Flemish ale blend and different dregs.
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Old 05-03-2013, 01:05 AM   #999
el_horno
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Aug 2012
Durham, North Carolina
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My Flanders red with rosalare about 2.5 months in. Dumped a brown on yeast cake 3 weeks later but no pellicile on him yet.



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Old 05-03-2013, 01:07 AM   #1000
bovineblitz
 
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Binghamton, NY
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4 months into a Flanders red, Roeselare


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