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Any rough idea of how much sugar I should put in? I was going to boil maybe a teaspoons worth and see if that kicks it off.

This is what I was thinking. I just wanted to be certain that the 60% attenuation range was ok enough for this yeast to not worry about bottle bombs.

Partial-extract. I've always had rather high OGs with kits even when doing the temperature correction calculations for the hydrometer. Maybe it's because I will literally hold the extract bottle above the kettle for minutes to get all of it out. Used dry yeast, rehydrated it but no starter...

I know this yeast attenuates low leaving a high FG, but out of all the threads on this forum that I've searched up, I haven't really seen a "FG" as high as what I'm showing. NB's bourbon porter kit. OG @ 1.07 and current SG over two weeks later has been sitting at 1.03. This seems higher than...

Thanks for all the input, will be racking to secondary tomorrow.

Ok thanks my original plan was to follow recommendations I've seen online, which are to leave them in for 2 weeks

So it seems like there is a reason. I've always done 4 week+ primaries, maybe I should try it the other way to see if I like the change

I also drink my whiskey straight :cool: Ok good. Because I drank some of the whiskey, and upfront was a quite harsh and unpalatable smoke/oak taste. Though it was followed by quite the vanilla aftertaste. I soaked on 16oz of bourbon per recommendation of a few online recipes (basing this batch...

Rittenhouse 100 proof Rye... Don't hurt me Before that an Einstok white

This is my first time aging on oak and I wanted to get some input on some details. I've read up quite a bit on peoples aging habits, but they forget to say their preference. For example one person would say X amount of days on X oz of cubes for the right amount of oaked/whiskey flavor- but...

Thanks for the reassurance, it wouldn't have bothered me besides the fact it appeared 5-7 weeks in and not sooner. Excited to try it and bottle

This was the question in case you missed :) Thanks!

Yes another attempt of mine of copitching brett and sach, with alot more brett this time. Thanks!

Some good old brett pellicle or bad news?

Thanks everyone for the info. My last beer was a saison with brett co-pitched which turned out great, I should have expected an 100% brett to act wayyy different hah. I'm wondering which one of the two would be best [edit] after reading more it seems there's not even a remote risk of...

Thanks for the responses. I will give it a taste and another gravity sample tonight. I know long primaries are a good thing but this saturday will mark 6 weeks, how long can I leave it in? I ask because I want to know if I should wait for smell to dissipate, or assume it might condition out...

Yeast: Brett cultures from Anchorage's Tide and its Takers + Seizoen Bretta OG: 1.060 Current Gravity: ~1.010 Week 5 In Primary At week four there was still airlock activity (1 bubble every 1.5 minutes) and the smell knocked me on my ass. Rotting eggs and sewage and citrus (from the lemon...

I put the dregs in separate dme+nutrient starters 2 days prior to brewday

Well I've been enjoying the fact that all my noob beers have been turning out great, and wondered why I haven't suffered any infections while people more versed and talented in the art have fallen. Well, that wish might have finally been granted =p The intention was to build a darker saision...

Thanks, I'll be bottling Friday with hopes of good results!