Recent content by sprinko

Unfortunately not. Me and @biobrewer attempted to culture many bottles of Gale's Prize and Le Coq, but with no luck. If anyone lives in the U.K., do us all a favor by stopping by Greene King and swabbing their barrels. Or if you can find the 2007 or 2008 Fuller's editions of Gale's Prize, we...

I'm so glad this thread has really taken off! After seeing all the interest here in the subject (and as my own interest grows into a serious hobby/mild obsession) I've decided to start a blog documenting my research into English Brett strains. There's a lot of info scattered around the web on...

Thanks! That's so frustrating, it wouldn't let me post every time I tried for days, now it posts all of them haha. That's really interesting about Debaromyces, never heard of it before. Really wish someone would write a Wild Brews, English edition. Maybe I'll have to take a little trip to the...

Allouez, I've been doing the same with a barleywine and an imperial stout. But I started thinking, what if using a single sacch strain and Brett C to brew a barleywine is equivalent to using a single sacch strain and Brett L to brew a lambic? What I mean is, imagine the diversity of yeast and...

Allouez, I've been doing the same with a barleywine and an imperial stout. But I started thinking, what if using a single sacch strain and Brett C to brew a barleywine is equivalent to using a single sacch strain and Brett L to brew a lambic? What I mean is, imagine the diversity of yeast and...

Allouez, I've been doing the same thing. English Sacc and Brett C for an imperial stout and an old ale. But I started thinking: what if that's equivalent to using a saison strain and Brett L to make a gueuze? What if we should be using a much larger array of microbes to make English strong ales...

Thanks for the response! Can't believe I've never seen your blog before, what a gold mine. Great to see other like-minded people in the community. Here's what I've found out in the past few days. 1. Almost no one has English Brett isolates haha 2. Colne Spring and old Courage bottles...

Historically, English strong ales aged a very long time to develop a particular and highly sought after "English character." We now know that character came from Brettanomyces, and possibly multiple strains of it. I want to brew these historical beers, but I need these English Brett strains...