Recent content by ejbru

I tasted a 100% Brett L pale ale that was actually very good, but I really enjoy that flavor to start with. I actually enjoyed it enough that I brewed something similar today. 100% Belgian Pilsner, an ounce of Saaz and Brett L. Hopefully it turns out.

Yeah, I had never intended that yeast to finish it, I wanted to get some of that character (and did, I can taste it already) but I wanted the Brett to have plenty of sugars to funk it up. The problem is, it has taken the brett several months to do anything at all.

Quick update, rather than actually being decisive and picking a course of action I have continued to just stare at the carboy and say nice things to the yeast. It would appear that this has worked because about a week ago I started to see some action again, and today I tested it and it has...

I should have mentioned, my intent was to let the Sacch yeast stick as it is known to (I was hoping it would go a bit further) and then use the brett to finish it. My vision was to try and get some of the sacch profile but also get a notable funk. Therefore the plan was to let it stick and...

Here is my problem, early in Feb. I brewed a beer and pitched Wyeast Belgian Saison (3724) along with a pack of Brett B. After about a week I started doing a couple tests, it had gone from 1.052 to about 1.041 and had stopped there. I then racked to a secondary and left it alone for a little...

Shouldn't be a problem, I will use the flying feature, it is remarkably smooth. Good call though, Dec. 22 2010.

http://larsenju.imgur.com I am certainly not a photographer, but you can kind of see what is going on there. pLambic brewed Dec. 22 2010 using a turbid mash, pitched Wyeast Lambic blend allong with Cantillon and Orval dregs. The OG came in a little low, but I didn't do anything to correct...

Monks cafe Flemish Red is sour but not overly so, no vinegar, and very little brett, its a pretty good intro as its pretty cheap and fairly mild compared to others. From there I would say try a Petrus Aged Pale, and then start stepping into some Gueuze, and once you are used to that things like...

My experience with Jolly Pumpkin dregs has been that they are very strong. I personally like their beers so I am always happy to have that character, but be prepared, they may dominate the other flavors.

I did one in about three weeks, I had pitched the lacto a day before the yeast. It was sour after 3 weeks, but not quite what I would normally want. I hadn't really done my research and didn't realize that I should have let it go longer. It was actually pretty good though.

I would be interested in seeing some literature on this as well. Its kind of counter to everything I have seen before.

I was able to get a couple packs of 1056 on short notice, I will just pitch that and be safe.

Pulled the yeast out of a bottle of Rogue Shakespear oatmeal stout about 2 weeks before fermentation. I poured the dregs into a starter .5 cup of DME and 2 cups water. I stepped this up to fill a half gallon jug and replaced the solution a couple times until I pitched it in the wort which was...

Last weekend I brewed what I am calling an english bitter, exept I used Pacman that I had bottle harvested. I have used this yeast before, but it was in a stout, so I didn't get a great sense of the yeast flavor. Today when I racked to secondary I took a sample. I was shocked at the esters...

18389+5=18394