Recent content by JBCSL

7 days later and it has completely changed back to its original color. No trace of the darkness whatsoever.

Finally had some action in the carboy. 3 weeks since I transfered and 2 weeks since I added the corn sugar it just started growing a new pec layer. Also the lower part below the dark layer has turned back to very close to the original color, although its a little tough to tell in the picture...

I had a chance to check the gravity of the darkened beer. In the 3 weeks from my last test just before I cold crashed it, it went from 1.005 to 1.003, so there was a change when the color changed. The first picture shows a new dark line towards the top of the carboy, where it is either...

Awesome, that's what I was hoping to hear. The sample I pulled from this batch before the color change was absolutely incredible and I was devastated when I thought it went bad. So to theorize, in all likelihood there is some microbe in the mix that wakes up at a low temp and starts...

I know this is a year and a half ago but I was hoping to hear an update on what happened with your second tainted batch after you bottled it. Just had this happen to me and was looking for some insight if time is going to heal it. My darkening happened in primary after I cold crashed it for...

I usually start with a extra long blow off tube, then cut off the discolored sticky end each batch until its to short to use and just start over with another one.

Sorry, I guess I should have been more clear in my original post. I was under the impression that brett beers need a significantly longer time to bottle condition than with regular yeast. I've opened chilled bottles at 2 weeks and my experience has been just as in that video, not gushing but...

I couldn't find the exact video that that I was thinking of but this one is similar, just less bottles opened. https://www.youtube.com/watch?v=FlBlnTfZ2iw With the slower working brett i could imagine the foam over period lasting longer. There was also another video I found saying an...

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Awesome thanks!

I'm using brett in secondary for the first time. Do I need to give it extra headspace since it technically will be fermenting again or should I treat it like a normal secondary with minimal headspace? Thanks in advance!

Awesome read, thanks! Essentially answered all my questions and then some

I'll be using Brett b, the only concern I had was the super fast and high attenuation people seem to be getting. Worried the slower brett might not have much left to eat.

Has anyone blended this with brett? Was planning on trying it in a couple weeks and wondered if anyone had any experience with it.