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Ok so that's two sources saying roughly 1.75-2.7 billion per vial, I guess I'll go with that until I hear otherwise. Here is a pic of the 1 gallon of unfiltered apple juice I added a vial of Brett C. to. I'm assuming this mass of white is a pellicle. I've seen no other activity or any co2 being...

Well I pitched one vial into 1 gallon of unfiltered organic apple juice Sunday afternoon and by Tues evening I saw a nice white pellicle started to form. As of wed night it doesn't appear to be bubbling or doing anything "active" like, but maybe that is normal?

Yes, That is why I am asking! I've done tons of reading and still can't come across a straight answer. I also came across the blog post SoilWorker was talking about which said the count was 3 billion, which is more than double what BeerSmith said in a post on here. I know it's important to know...

I've been scouring different threads on here trying to figure out the cell count of White Lab's Brett vials. I guess it's supposed to be 50 million/ml but is that ml in reference to the yeast slurry in the vial or the vial as a whole? In the thread below BeerSmith says it's 1.75 billion cells...

I use the Brewtoad program and do mostly extract w/ grain or partial mashes so I can't say for sure whats going on in your case but I usually base all my recipes on the BCS book also and I've noticed that some of the OG differences between recipes and programs being due to the PPG settings for...

Man, that sucks. Any idea what went wrong?

Thanks for the info! After seeing a post on here about someone making a cider with brett here is my new plan: https://www.homebrewtalk.com/f127/brett-beer-cider-questions-455909/

I have two vials of Brett. C. and I would like to toss one in a gallon of unfiltered pasteurized cider and use the other to make one gallon of beer. I figured I won't need a starter for these small batches. Both will be 100% Brett C. brews. My questions are can I just ferment the cider in the...

Any updates on this?

I had a buddy give me two vials of White Labs Brett. Clausseni and I would like to use only them in a 2.5 gallon batch of something prob around 1.055-1.065 ish. Will a 2 Liter starter on a stir plate be good enough if I toss both vials in there? How long should I let the starter go for and can I...

I actually did this kit w/ 2 lbs DME and 0.2 lbs of sugar and it did have a sourdough kind of undertone and I think it was because I just used the yeast that came with kit.

I've used their kits and have made this one myself. I would advise you to make a 5 gallon batch only to increase flavor and alcohol levels. Be warned this kit is NOTHING like an American IPA but will still make a decent beer you and your friends will like. I would also get a new pack of yeast if...

Like Chickypad already said above, you could use just one vial and you will make good beer, but a lot of people these days will tell you you should make a 2 liter starter with one vial in it to double the yeast count. If you are adding the whole starter then add it around 18-24 hrs later. This...

I see some of my pics made the list! 28 stitches later and I use plastic from now on. I admit I was handling a full carboy the wrong way, but it was a good wake up call since it could have been worse!

I might try adding cocoa nibs on the 2nd version I brew to see how it changes the flavor. Thanks for the info!

I rarely bother with secondarys and a lot of people on here argue it's not really important. If you are a newbie I wouldn't bother. I am tempted to just add the puree to the primary, but in this case I will add it to the secondary just to follow the recipe to the "T". Read this thread for more...

Oh man, that's a whole other can-o-worms you are opening there! I am a "primary only" type of brewer but and I am temped to do the secondary on this one since the recipe recommends it. But the recipe also says: (I will paraphrase here) "Try to bring as much of the cocoa as you can along with the...

Jamil is very concerned with balance in his beers and the fact that some people said it was too roasty and other said it was too cherry-ish makes me think I should just leave the recipe where it's at and see what happens. After all, all the recipes in that book are "award winning"!

Listed below is a recipe based closely on Jamil's Black Forest Stout from the "Brewing Classic Styles" book. I read some posts on here about other people who have done this recipe and some said it came out too "roasty", while others said it had too much cherry flavor. I am going use all of the...

Relax, Don't worry, Have a Homebrew!