Recent content by mahossma

Sounds encouraging! I'll definitely try the sour mash + 100% Brett route first. Most likely Brett Trios. Any idea what Brett strain Russian River uses? In their Consecration bottle log, it says "Rockpile/Brettanomyces", so there is some Sacch in there too. Anyone tried a 100% Brett...

So it sounds like at least if I am patient for a year or so I can use a sour mash + roeselare fermentation strategy to ensure I get sufficient sourness in my Flanders Red. Correct? I do like the idea of sour mash + Brett fermentation, and I actually wanted to use WLP 644 Brett Trios for this...

I've read that for a Flanders Red, the Wyeast roeselare yeast blend can take >1 yr or a second fermentation on a roeselare yeast cake to get sufficient sourness. I'm toying with the idea of doing a sour mash using a Flanders Red-style grain bill, and then pitching the roeselare blend. I'm...

After reading the majority of this thread (rope?) I checked out Wesvleteren's website: http://www.sintsixtus.be/eng/proces.htm#grondstoffen Not sure how recently their site was updated, but I found it interesting that there are details of their brewing process on the website that provide...

I think the discrepancy here may be where the temp is taken. I believe the temps most people are quoting are of the beer itself in the fermenter. I monitor my beer temps with a wire-like temperature probe the entire fermentation, and I have noticed it is not uncommon for there to be up to a 10...