Search results

Growing up and still living in the Philly suburbs any bar you go in just order a "lager" and you get Yuengling. I always thought that was great! For what it is I think it's okay - cheap and better than Bud and ML. Most people around here when they have a keg party get Yuengling so over the...

I'm sure this question is asked and answered somewhere in the forum but I didn't have any luck finding it. I've got a pipeline of sours going and I'm curious what the best temps are for bulk aging? I have my carboys in the corner of a dark room in my basement. Temperature tends to be constant...

I have chickens too and a pile of grains don't last very long in their pen!

Just out of curiosity what's the purpose of using quinoa besides the gluten free factor? What does it add to the wort and how does it effect the flavors in the beer?

5g English bitter 5g Rodenbach Grand Cru clone 11g Flemish pale ale 5g Flemish Red 5g sour blackberry stout 5.5g Donkere Geneeskunde 5.25 Centennial Brett Saison 5.25 Citra Brett Saison 6g Sculpin clone 56561.5 + 53 = 56614.5

Today I'm brewing a 6 gallon Sculpin IPA clone which I'm going to split three ways and use brett brux trois (snow in Philly means brew day!). 1/3 is going to be clean, 1/3 I'm going to add brett brux trois at bottling and the other 1/3 I'm going to add BBT in the secondary. A bit of an...

I'm looking for water help. This photo is my latest water test result. What do you think in terms of brewing quality of this water? I do have a water filter which I'm going to install under my sink - that should remove all the chlorine. Thanks for any advice you can give me.

I was planning on aging the brett secondary segment for at least 2 months if not more. The potential for bottle bombs makes me nervous so I'm going to wait until I'm absolutely sure the gravity has stabilized. At that point I'll dry hop. Hopefully I'll have some of the beer from the other...

I was planning on doing a Sculpin clone that has a thread on this forum. It's one of my favorite IPAs so at first I thought of just brewing it clean. However, I'm really fascinated by brettanomyces and how those bugs function in different environments so it seems like more fun to do an...

I'm going to do an IPA three ways to see how brett changes a recipe. 1. IPA clean 2. brett in secondary 3. brett as primary yeast Should be an interesting experiment.

Sounds good to me.

When you look at 40 gallons of beer aging in your basement and you think, "I need to brew another batch!'.

Thanks for the response but I'm asking more about brett only beers and not mixed sour cultures like Roeselare. I've heard that using brett strains on their own requires higher fermentation temps but I'm looking for confirmation on that.

Are you considering that 4 gallons your sparge? If not you should do a sparge to get the last bit of sugar out of your steeped grains. This thread by DeathBrewer will help you with your partial mash brewing (and it's got pictures)...

As I dive into brewing brett beers I want to make sure I have my fermentation temps correct. I've already brewed two saisons that will get different brett strains in the secondary. I'll pitch those in a few weeks. I'm also planning on a 100% brett beer. So what fermentation temps should I...

You could also use a sacc strain for primary and split when transferring to secondary then pitch a brett strain in one half. That way if you don't like the brett beer you still have half clean. Just keep in mind that brett in the secondary will act differently than if used as the primary yeast...

I've been brewing now for over a year so I'm just starting to really like my beers. I've never had an undrinkable batch but there were aspects of my brews that kept me from saying "wow". I have a feeling 2014 is going to be full of awesome home brews for me!

First, this is a really great thread especially now that it's a few years old and you can read about everyone's 644 brews from start to finish. I want to give this a shot and brew a 100% brett trois IPA but I have a few questions. Some people in this thread suggest that brett trois can...

That's good to know. I have them in the fridge. I guess I should pull the vials out now? I'm not going to pitch them for three more weeks.

BrettV I know you brewed this in 2010 so it's been awhile but do you remember how your partial mash went? Was it close to the real Sculpin? I'm looking to do this clone and want to do a partial mash. Just seeing if you have any advice based on how your brew went. Did mashing at 148 for 60...