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I really like Steenbrugge Tripel, it's labeled as a gruut/gruit beer. Not really sure if it is, or if it's hopped and spices are added.

Mine is to not waste my money or time. Why make a pale ale when I can buy one in every gas station in town? I'll make a brett saison that I can't find locally, or would cost triple than it would be to make it myself. Not to screw around. No monkeying around and ruining a beer. Not taking...

My best success was 7lbs pils 7lbs red wheat 1/4lb Special B 1 smack pack 3068, no starter Mash @150 ferment start @ 68F and let free rise in a 72F room. Banana, clove, malt.

So I mashed and put my wort into my cleaned and sanitized igloo cooler at 100F and added 3 shots of Goodbelly on Tuesday afternoon. Life hit me hard and I was only just now, 96hrs+, able to boil and cool and pitch yeast. How sour is this sucker going to be? Wort was 1.06 when I added the...

I've always wanted to brew up a Belgian quad recipe and pitch WLP3068 to see what it's like. Do it!!

I can even bring it to work!

Ahhh....Mickey D! Mickey D was the NICE beer people bought kegs of in college. We couldn't afford kegs of Pete's Wicked, so it was Mickey D or Killians Irish Brown for the beer lovers, and South Paw or Red Dog for something between "good" and Coors......

Purchased the ingredients to make an interpretation of a Petrus aged red. It'll be splitting the difference between a quad and a dubbel, kettle soured a bit for tartness, and 100% Brett Lambicus. Cherries and some wood in secondary.

I'd love to get one and paint the tip to be APIT!

I tried this about a year ago and only grew mold. Time to try again. I picked a few different flowers in a field and put them each into jars with lightly hopped wort(last year I didn't hop), a chunk of spruce sap, and put a few jars out around my house. We'll see what happens in about 36hrs or...

Appearance in beer is over rated. Who cares what it looks like, as long as it's tasty? Arguing over the difference between opaque and hazy is ridiculous, and to actually put man labor hours into making it one way or the other is silly.

644 is my favorite yeast for any hoppy beer, but I hated it in a porter I tried it in. It was a bad combo of fruity and roasty.

Just about time to brew this bad boy again!!!

I'm still looking. I might try to make 7 1/2 gallons of kombucha to use as the water in a no boil fruit beer. I'm not sure how to make sure that no SCOBY is in the beer, I want it to be stable and not become bottle bombs or turn to vinegar. Maybe use champagne yeast??

My Thanksgiving dessert! This **** is AMAZING!!!!

Why no starter for the Brett blend? Just curious, since I just received mine in the mail and was wondering if: 1. A vial is enough to properly ferment a 1.05-is batch? 2. A starter will throw off the sacch-brett ratio?

I usually dump out all but about a pint of trub when I pitch onto it. There is a TON of yeast in it.

I accidentally brought a bottle to the homebrew demo yesterday, so I opened it up and shared it around. The nose is Belgian esters, pumpkin spice, rum, and sugars. The flavors are sugars, rum, pumpkin spice, malts, and fruity esters. Superb! A local head brewer here was going nuts about how much...

Any updates? Did you add the Brett L to it?

I made a clone of Orval and will be kegging it whern it is finished fermenting along with Orval dregs that I'm building up to about 2 pints. It will be stored in my basement at around 60F until the funk is there. So how long do you think it will take for the brett funk to kick in gear?