Recent content by bellmtbbq

Brett will rip through sugars but not to that level. . If it finishes below 1.016, I'd be surprised, but that'd still be fairly thin for such a big beer. It's tabeled now, but I'm sure I'll do it eventually. Instead of spending 30 bucks on assorted Brett colonies and starters. I'd do 50 mL...

No. I'd say that Special B, well C-120, is a better choice then Special Roast for a bitter

Also, I'm 99% Cuvee Renee is pastuerized, so basically you are fermenting only with Brett. The dregs are dead in the Lindemanns, nothing in there. No wonder there's barely any sourness, there's only the Orval brett in there. Get a pedio culture in there ASAP if you want anything lambic like.

Is this a clone of River Horses brew of the same name?

I'm going to brew this but at 70% efficiency to have a nice dark mild.

Nice! I've got a pretty cool Flanders Red fermenting in my basement with about 11% flaked rye- it's about six months old and I'll be adding blackberries this July. I think rye is really interesting in sour beers. Love to see this discussion continuing.

That sounds really good.. Nelson Sauvin with white wine grapes.. Call it Vines and Bines

No, quite the opposite. Black Patent is used for intense roastiness, acridness. Carafa III is basically black patent but with the husk removed so there is less acridness.. Use dark chocolate, Black malt, chocolate, even RB is better

5/5! Great company. Nice prices, malt by the ounce. Order Sunday with the free shipping promo. Order filled Monday morning. Came this morning, from Iowa to NJ, that quickly. Everything looks good in the box! Only negative? When clawing the box open in excitement to see my huge 3 gal RIS...

Do they have a grain room that you make up your grist bill or do they do it? I have a RIS recipe with 10-12 different malts and I always feel like a dick ordering so many malts

Absolutely, keg it, flush with CO2, and then continue aging it in the keg when you arrive, or rack it back into the carboy. I think if you don't have much headspace, fine, just use the carboys, but I wouldn't risk it with my sours. I know a few people who transferred sours by kegging and they...

Wow, I've been brewing sours intensely for almost a year and haven't brewed a lambic yet, somehow! Changing that today! My homemade pilsner malt, flaked wheat (25%, more to my tastes), and a little pale crystal. Mashing as we speak Anyone else brewing funky beer for National Homebrew Day...

Just using the camera on my iPhone with a few editing programs. I have a decent SLR but that involves too much work for me haha

Thanks! I brew 2-3 gallon batches anyway, so it's easy. Probably domestic pale ale malt, a little Amber, Biscuit, or Aromatic, and a pinch of dark crystal, maybe C-150.

I'm not so sure about that. While the commercial strains available have mild alcohol tolerance, many California wineries are scared to death of Brettanomyces because it'll tear through the body of their big reds in barrel. Hell, Vinnie at Russian River can't find wine barrels in Sonoma county...