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What are you aging them in?

3 Month Update: The gravity has dropped in each portion to around 1.004. To my surprise, each portion tastes very close to what it did when I reracked and added the brett strains. A few have slight funk notes but that's about it. My aging temps were steady at 65 degrees. I'm going to let...

I rebrewed the same beer with K1116 recently but this time I dry hopped it with Amarillo and added a tiny bit of citric acid. I force carbed it last week and it tastes much better. I'm not sure it's a beer I'd brew again with this exact recipe but it's definitely drinkable. Today I'm...

My first all Brett IPA with 644 has been fermenting for two weeks. I just took a gravity reading and it's down from 1.061 to 1.008. Tastes great and has terrific color! However it's very cloudy. My malt bill is 95% pilsner. Is this yeast not very flocculent or does it take longer than say 001...

I thought about making a sour mash for my current batch but decided against it. I do, however, think a slight tartness would pair well with wine yeast in beer. Have you ever added citric acid before bottling? I know a guy who use to be a brew master at a brew pub here and he swears by it...

Can't wait to read it!!!

How big is your batch? Maybe split it and use pedio in half?

Looks good. Did you only ferment with wine yeast and then plan to pitch Brett after primary fermentation?

What is your recipe? I brewed another batch today and used GRE. Just a basic pilsner malt based ale with a tiny bit of melanoiden for malt flavor and red color.

Possible. It's fermenting around 70-75. I'm not exactly sure because I don't have a fermometer on it. However, since the gravity dropped wouldn't that mean that brett won't get killed by killer wine yeast?

Yeah I'm familiar with 644 and it doesn't smell or taste like a beer with 644. The wine beer by itself is nothing like the gallon I added Brett to. The wine yeast flavor is peachy but otherwise hard to describe. That flavor is subdued in the Brett gallon. The alcohol flavor is very dominant.

644. I'm trying to think of how to describe the flavor. It has a harsh alcohol flavor which hopefully will mellow over time.

I checked the gravity of 1 gallon of my original beer with wine yeast that I added brett to. It's been fermenting since the 11th of February. The gravity dropped from 1.013 to 1.005. There was a pellicle on top. The flavor, however, was not good. I had to dump the sample. I can't quite...

He reserved a case of the 12 and he bought 12 bottles of the 8, plus an assortment of sours. I'm not sure how he's bringing all the beer back over the English Channel but he better send some over the Atlantic!

I have severe beer jealousy right now. I have a younger brother who lives in England (his wife is British) and over the last bunch of years I've been educating him about beer. Now he's really into it. Enough so that him and a buddy decided on a whim, let's go to Belgium for the weekend. Of...

The saison has been in the bottle for over a month. I'm really happy with the results! The blood orange half has the red color I was looking for and a nice citrus taste. The other half is a standard saison, nothing too different but still flavorful. The honey didn't really add much if anything.

To add my results to this, I've been using 50 billion cells as my standard count when making a new starter from a harvested jar. I don't have anything scientific to back this up as a good number but the flavors are spot on in my beers and they all take off within 12 hours of pitching. I should...

To add my results to this, I've been using 50 billion cells as my standard count when making a new starter from a harvested jar. I don't have anything scientific to back this up as a good number but the flavors are spot on in my beers and they all take off within 12 hours of pitching. I should...

I use a 32 quart kettle for 5-6 gallon all grain batches. Although I cook on the stove so my boil off is slightly less than if you use a turkey cooker. It works fine for me and I've never had boil over issues. Here's what I use...

5 gallons witbier = 6718