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I think one of the most misunderstood things in modern homebrewing continues to be the usage of brettanomyces other "wild" organisms in brewing. 100% brettanomyces beers in particular. I think going over the various aspects of mixed fermentations vs all-brett beers vs kettle souring, etc would...

Any chance you've gone to any of the budding homebrew club meetings?

I think you need to completely re-tool your hops schedule and get at least tiwce as much (I would go 3-4x though). Ditch the 30 and 45 min additions, they are pointless if you want a punchy hop flavor. Concentrate on late boil and dry hop additions. Adjust your 60min accordingly. As youve got it...

Reported. Every single one of you

I would just toss them in at the same time. Every time I've used something aggressive like WY3711 it never takes over the profile. I usually actually taste more of the other strain. The way I think about it is this (TL: DR) When we call a yeast strain "aggressive" it doesnt necessarily mean it...

even a small amount of chocolate rye and it will cease to be an ESB. Hell, with any rye is really not an ESB. I would think with a username like "murphys law" you would understand that by adding unnecessary ingredients, things will go wrong if you just want to try out choclate rye as a malt...

I cant find a link right now, but there is a small company that sells little packets tailor made for specific brewing profiles (IPA, stout, hefe, etc). They are intended for use with RO water. So the idea is you just pour the small packet into your water and you are good to go. They ranged from...

Thanks man! So you left it in until the keg was empty without "unpleasant" hop flavors? I use a lot of hops in most of my ipas so I'm used to them tasting aggressive right after tapping them. I keg hop every ipa I make now, but I've been using dried whole cones due to several citations...

65 is good, it can be a bit sluggish at 60-62 ive found, at least in trying to get rolling starters are easy. Rule of thumb is dissolve 1g DME per 10mL of water. So take 200g of the lightest DME you can find, dissolve it in (preferably hot) water, bring to boil, watch for boil over, cover and...

what temp are you fermenting at? and are you doing a starter? I see a lot of people having attenuation issues with Conan pitching straight from a pack. I would recommend getting it acclimated to that sugary environment in even a small starter in a growler or something if you can

Sounds like I've got till this thursday to make a decision. I'll try bumping again tomorrow if no one's chimed in

I've got a farmer around here that is wanting to harvest his hops in a few days. I told him we'd need to use them asap and I happen to have a black and regular IPA going which we could toss them into. I was going to just use them as a dry hop in the fermentor, but then thought about using...

I can't find the exact interview where Chad Yakobson made that particular point, but here's a couple good links if you are wanting to start working with brett and bacteria https://embracethefunk.com/2012/01/21/chad-yakobson-of-crooked-stave-q-a/...

I just use the same process. They definitely last longer in the fridge in terms of viability than regular brewer's yeast. Its all kind of a crapshoot when dealing with wild sour blends. There may be a bit of sacch in there now that will help it attenuate faster. But with later generations, low...

Put each one in a small, low OG starter to help them propagate and get healthy. From there, you can probably either step up with stronger starter wort, pitch them, or harvest the whole starter for future use. They will be pretty hardy since itll be mostly bacteria and brett I think I would get...

it was pretty great when it was fresh. but after 2 months or so, the pineapple from the hops faded and the coconut flavor tapered off and left it tasting weird. if i did it again, i'd use some pineapple juice as well and possibly cheat with a bit of flavor extract to get a more stable pina...

the idea that you need extra sugars for brett/bacteria to "chew on" in largely debunked. I wouldnt worry about it I have used a bit of flour in the mash and boil for extra haze and body though. I figure its not much different than the finely milled flour/dust at the bottom of your milled grain...

I did a chai brown before. I made a concentrated tincture with vodka to be able to dial in the amount. I didnt want to expose the spices to boiling temps since its not recommended to boil tea due to tannin extraction