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Want to know how I know that you've never used 3711? ;) Some yeasts are raging monsters that will eat your fingers if they go in the fermenter, some stall out. 545 is a raging monster. I had a big starter, fed it well, kept it at it's preferred temps.

I'm not sure. It's a stronger flavor than D-180 for sure though.

I just bottled my braggot tonight, so my sample was flat. It also had 10lbs of dark honey added to it and was a 18.6%! I'm not great at describing flavors: Very tasty! Big dark malt flavors(I only used light malt and wheat DME), dark fruit, a bit of chocolate, caramel, and possibly coffee...

Not much traffic, but putting this out there since there isn't too much info on braggots. Bottled it tonight. OG 1.144 ---> FG 1.002! WLP 545 is an unstoppable beast. No off flavors at bottling tonight, was exceptional!! Big honey, malt, and dark fruit all in unison. Not one is overpowering...

I just joined as Rescue Rob.

Gravity is at 1.008 now. I'm going to give it another week and then hopefully bottle it up by the New Year. The samples have been good enough to have me thinking about making this an immediate repeat! Pretty easy too.

I've made a bunch of kettle sours lately that have all been great. But I have been using 3711, it's supposed to be pretty acid tolerant. I pitch plantarum, wait longer than 48hrs, pitch yeast, add brett after primary ferment is done/slowed.

I have been using WLP 545 a lot more the past few years. Not very fussy about temps, starter size, or OG and gets down to dry FG better than Westmalle or Chimay.

I added the last 2lbs of honey and finally took a gravity reading to see how the yeast was doing. 1.012, I think that's pretty good since it was/is still actively fermenting.I also drank the sample. Very excited about this now! Dark malty honey dipped plums and alcohol. I think the ratio of...

The wind was/is only a problem with blowing out my ****** burner! I'll brew it in a wind protected area, then transfer the pot out into the wind to collect airborne yeast(hopefully) as it cools.

Added 4 more lbs of the honey. The smell was beginning to smell like honey!

No, it was so windy outside I didn't want to be out there! I didn't think my burner would even work in the spot I had to brew. I re-arranged the garage, so next time it's cold enough I have a spot that's out of the wind. I'll just have to carry the pot about 10 feet to get it to where the wind...

Added the first 4lbs. The beer was super dark from the D-240. Forgot to take a gravity reading though.

I'll let you know in a few weeks, just added 2lbs of D-240 to a braggot I've got fermenting now. I've never used it before, had it sitting around collecting dust so I decided to try it. I've been using D-180 for years, it's the best!! 2lbs in a 5g batch of a Quad is a pretty normal amount IMO.

Check out the Lady Rumpkin recipe. I have done it a few times now. Add the pumpkin puree, roasted and carmelized with brown sugar and molasses for me, to the last half of the boil in a tight mesh bag. Be sure to strain the wort when racking, every time. You'll lose a LOT of volume if you don't...

Well this morning before work the ferment had settled a bit so I added the 2lbs of D-240. Saturday I'll add 4lbs of honey.

I'm looking at the forecast for tomorrow night and the temps will be in the low 40's. That's about as cold as it gets here. Is that too warm? My plan would be to do a turbid-ish mash with wheat, a quick boil with about 5 IBU's and leave my kettle outside overnight, transfer to the carboy in...

Use plastic soda bottles. It's what I used when I first started using brett and being wary of bottle bombs. They hold something like 10 volumes. Just wash them and the cap like regular bottles. Reusable forever! Hell, I still use 1-2 plastic bottles per batch to be able to tell if my beer is...

I just made the first half of my first braggot. I made up a "clean out the brewroom" Belgian quad-ish braggot recipe and plan and got it going today. I've made mead, but was almost 20 years ago, and have never made a braggot. Please give me critiques/advice. 6gals final OG est. 1.14, FG...

I wonder if high acid will help with the shelf life? I brewed 3 kettle sours(L. plantarum) a while back, all no boils. One is bottled and will sit until Xmas before really drinking, tastes good so far a month + after brew day. 2 others are still on fruit. They also all have a few strains of...