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Cool. Thanks for the input... Now it's time to start buying and drinking some good brett beers and utilize all this knowledge. Cheers

Should I not use a stir plate?

Hi all, I did my first attempt to grow the dregs from several brett beers that I liked. Here is my process. What did I do wrong? 1) Made a 1.5lt starter, 1.040 OG with DME, 1tspn of yeast nutrient and fermcap. Boiled, cooled ~65F and added the dregs from three or four bottles. 2) I left...

After getting al the material quoted I've decided to use wood. I'll do it the easy way even if it ends up not being as pretty. But thanks for the encouragement.

Will the Torpedo kegs take standard ball lock fittings? Or do you have to use the torpedo brand stainless disconnects?

I'm starting to build my keezer and I have an idea that I havn't seen anyone here doing it. So please give me your thoughts. I just bought a 7ft chest freezer, I've already bypassed the built in thermostat with an STC-1000 and it seems to be working well. I have two kegs in there with...

So last night I kegged my beer. I decided to take the risk as it tastes fantastic. FG: 1.004, down 4 points from typical sacc saison yeast. Can't wait to try it cold and carbed!!! I set it up for 2.5 volumes. For the competition, I'll bottle and keep the bottles cool until the last possible...

I'll take a reading today to see where I stand. I guess we'll go from there. The only thing that gives me hope is that how much can brett carb with an almost depleted beer in say 1.5 weeks at room temp? I think not much. I'll let you guys know tonight. Thanks

I have a Saison that is currently fermenting with Brett in secondary. I want to enter this beer in a competition but I'm worried that it might need more time. I don't want bottle bombs. 5Gal Batch Grain: Pilsen Malt 82%, Cara Pils 6%, Rye Malt 12%. Added: 1/2lb of honey Mashed: 149F for...

Thanks for all the responses. I decided to purchase Swanson's Lacto Plantarum and check it out. I think this should reduce the chance to get yeast contamination and get attenuation while kettle souring. Also it seems that pretty much any yeast strain should be able to do a good job fermenting...

Hello, I'm diving into sour beer brewing and will be trying to use kettle souring technique for my first batch. So I have many questions. I don't care if I'm really into style, I just want to make something tasty. Will be using a typical Flanders Red grain bill. 1) What should I use...

berheidebrau = 31,382.5 + mrgoodlife (20gal) = 31,402.5 + 8 gal = 31,410.5gal I brewed two last minute batches. 4gal Mailbock and 4 gal imperial IPA.

I'm surprised that the yearly brewed gallons have gone down a bunch since 2013. Are people brewing less at home? Why? Or are people just not posting? Why? I guess I'm still too new having only brewed since Jan 2014.

My 2015 Production +86.5 --> 27,595Gal # Beer Gal Date 1 Trippel 6 150117 2 DFH90 4 150313 3 IPA Simcoe 4 150313 4 IPA SC 4 150411 5 OSH 4 150411 6 Stout 4 150502 7 IPA Citra 4 150502 8 RIS6...

I'm perfecting a recipe for a big hoppy old ale with all chinook. First try had maris otter, 5% Amber and 10% caramel 150... Second try I did half maris otter, half pale and 10% caramel 150 and added oak chips soaked in scotch... That turned out very nice. I guess Im trying to say is that an all...

7 days or even two weeks is premature for a high gravity beer (ABV>9%) to carbonate in bottles. I just started enjoying a IIPA ~10% that took about a month and a half to carbonate. I had a bad experience with a RIS ~11% that did not carbonate even after a year (73 - 75F). From that I learned...

I had a similar situation when I started. The conclusion I got to was that the flavor was being caused by the vinil tubing, even though it was food grade. I changed all my tubing to food grade silicone and the problem disapeared. At the same time I started using campden tablets. Probably...

So as expected my IPA did not fare well. I asked a couple of the organizers if rebrew had been allowed but I could not get a clear answer. The good news is that my Stout got a bronze medal and I'm stoked as I was not expecting it. Thanks

Thanks for the responses. What you guys say makes sense. Unfortunately it clearly states in the rules that the same lot/batch has to be submitted... But I'll ask for clarification for next time. Today is the competition so I'll let you guys know. Thanks!!!

Hey All, I entered a BJCP competition that has two rounds. I'm happy I made it to the finals but I'm worried that my beer, an IPA, will not be fresh for the final round. For the first round, beers had to me sent early May (two bottles). For the second round two more bottles of the same...