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I hear ya. Sort of how I feel landing at 1.014 instead of 1.012. I probably wouldn't like it any more at 1.012 but it's just nice to get to your target. Just curious, what was your og and yeast for that beer?

HBC 586 beer is cold crashing now. Did a red x smash and so far I am extremely impressed with the hop in every way. Will have more to report when the beer is all finished and ready in a week or two, but so far it strikes me as a strong contender for the next 'it' hop. It has the fruitiness...

Officially stopped at 1.014 (actually slightly under but close enough), so just a couple of points above target. Lesson learned, in the future I'll mash low if I do a red x smash

Here are the pics I mentioned earlier in the thread. Same exact beer, except one was fully purged (bottle and headspace) and one wasn't. Everything else was identical. The darker one wasn't as bad as you'd think by the color, but definitely had notes of oxidation and muted hop aroma. The...

Yeah, I was thinking of starting a thread to see if anyone has hard data on exactly how much o2 yeast scavenges. It's obviously more than zero, but definitely not as much as the old thinking on it. It sure does seem to help shelf life to have some yeast activity once the bottle is sealed...

I've been experimenting with ways to reduce oxidation in IPA packaging for a few years and can contribute a few notes: -Purging headspace makes an enormous difference (I'll post pics later when I get them off my phone). -Purging bottles may or may not make much of a difference in a bottle...

Welp, the beer is now down to 1.014. Odd since it's been fermenting for 13 days (the NEDIPA was at FG in like 5 or 6 days). I may have to delay bottling to wait for gravity to stabilize. Been an odd journey but I'll post the FG when it's actually confirmed. Expecting it to either stay at...

Thanks! That's interesting. What are your beers starting at when they finish in that range? For me to get an FG like that at that temp with any yeast blend with Nottingham in it I'd be starting at like 1.070+ Wondering if Red X is more sensitive to higher mash temps for some reason.

I read that earlier. Looks interesting, but with my system, I massively prefer doing a single infusion. I guess as long as I add a small percentage of pale base malt it won't be a problem again. This was pretty surprising for me, though

I've used it a lot and can confirm it absolutely does provide great red color. If you're making a beer with higher tan 1.050 OG the maker recommends using some pils/pale malt, so that's been what I've done with most red x IPAs I've made. They've all come out beautifully ruby red as long as I...

Hi everyone! Just wondering if you typically get lower attenuation with Red X. I've brewed with it quite a bit from 10-80 percent of my grist and never noticed much impact on attenuation, but I just did a SMASH beer with it, and I'm surprised by the attenuation. OG was 1.052 and it's looking...

Ah ok, didn't realize that. This was propped up my a buddy, so I'm not sure which strain it is. He did do a bretted saison with the same strain a few years ago that came out with a perfect brett funk, but he said it didn't really develop in his until about the 1-year mark. Thanks for the...

It was all brett brux in secondary, so I'm hoping for some of that Orval-style funk, although I don't usually like Orval the most until it's a year or two old at least, so that's probably a good indication of when I should expect to be satisfied with this. In the meantime I'll bottle in another...

30-liter PET, flat bottom, with a screw top and an airlock. Wort was about 1.055, then fermented with t58. Pitched the brett at t58 FG, about 1.012. last week it was down to 1.004 but only been 4 months so far (actually more like 3 1/2).

Awesome, thanks so much guys! BTW in your experience, how long is it usually before brett beers get a healthy amount of funk? This one is 4 months old, so I wasn't surprised to taste very little of it now, but hoping that by the 6-8 month mark it starts funking up nicely. Summer in my...

Could you explain a bit more about the acid shock starter? I was planning to add some t58 at bottling, but just rehydrated.

Oh awesome, thanks! That's good to know. Also good to know I can boil the rubber piece safely without harming it. Sound like a plan, then :) Also, yeah the boil pot has a spigot on it, so I'm using it instead of my regular bottling bucket. I am bottle conditioning this, and I bottle...

I got frustrated trying to open bags the 'right' way with that specific unraveling that I can never remember, then I watched this video and it's the easiest way ever, and also something you can remember forever without having to go back every time you open a new bag.

Sorry about the typo in the threat title! Edit: fixed title but can't delete this message :D

Hi, I have a brett beer that has been aging for 4 months and I plan on bottling it in around 6-8 weeks (not a big rush, so I'm just going by whenever samples come out with the same gravity). I had originally planned on using an old bottling wand, but I would rather be able to purge bottles and...