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No - but with step mashing and a bit of melanoidin malt, I think that only very few people can tell the difference between that and a decoction mashed beer. Plus an automated step mash saves A LOT of time ;-) Sent from my iPad using Home Brew

It's clear wort after the mash-out. I am using a Braumeister, so that's why it may look unfamiliar. Sent from my iPad using Home Brew

Brewed this weekend - used a lovely Australian blue pumpkin. Bought about 2 kg worth of pumpkin, after baking shrinkage, ended up with about 1.7 kg (covered the pumpkin slices in cinnamon, came out of the oven looking delicious). Used half a pound of rice hull and that seemed enough - no...

I understand that it is is recommended to ferment the starter for this yeast for a week. Anecdotally, the krausen on my starter on a stirplate came and went within a day, no different from a regular sacc starter. Will follow Chad's recommendation nevertheless. Anyone else had similar experience?

@ Reno - will do :mug: @ Jon - I am actually planning to ferment it with Brett Trois (WLP644) - a quick 2-3 week ferment, comparable to sacc. The beer may or may not be ready by Halloween, but it will sure be ready by Thanksgiving.

Thanks FolkMetal :mug: However, having browsed the net fairly extensively, I couldn't find any notes from someone who has done a Brett pumpkin beer. The spirit of experimentation took over me, so I decided to go ahead with it. The starter is on the stirplate, so will be brewing this next...

Thanks Bru - I stay in Singapore and offerings by Wyeast and White Labs are sold by local LHBSs here for about USD 15 (yes, fifteen US dollars - no typos here). Your method really helps to keep the costs under control.

Thanks Bru - I stay in Singapore and offerings by Wyeast and White Labs are sold by local LHBSs here for about USD 15 (yes, fifteen US dollars - no typos here). Your method really helps to keep the costs under control.

Did anyone try to brew this with 100% Brett? I consider fermenting this beer with Brett Trois (WLP644). Thoughts? :mug:

I also brew in an apartment; I unscrew the washing machine's water connection and connect a hose to that. The hose is hooked on to my Therminator. Not very convenient that in order to turn the tap on and off, I need to stick my arm behind the washing machine, but hey - it works :mug:

Thank you very much for an in-depth explanation - I really appreciate it. I further would like to thank you for the Bru'n Water application - I am big fan and use it for every brew :)

I understand that the mash generally requires at least 50 ppm of Ca. I further understand that Pilsen water only contains around 10 ppm. My water in Singapore has very low mineral content (also about 10 ppm of Ca in it). When I was brewing my latest BoPils, I was very tempted to put in...

Hate it when some colleagues use up all the water in the water dispenser and don't replace the bottle after themselves. Grrr...

Brilliant idea - I also can't stand BM's original valve (mine started leaking). Can you kindly post the picture of the valve on the BM when you get chance? Just want to see how the whole ensemble looks :mug:

I use this guy: http://www.amazon.com/dp/B00FN2S1YC/?tag=skimlinks_replacement-20 It is beer-focused and measures OG data in Plato. For FG measurements, I switch to a final gravity hydrometer for precision's sake: http://morebeer.com/products/final-gravity-hydrometer.html?site_id=7

Hi Bairdo - apologies for a late reply, just saw your message. I use it for both - filtering and hopping. If you don't want additional hop aroma, you can actually fill it with rice hulls just for filtration (need to wash them thoroughly first though).

Cpa

Thanks DS - I certainly meant funk, Orval-style.

Thanks Craig - appreciate it! :mug: At such high temperatures, would 3-4 weeks suffice for a decent level of sourness?

Thanks very much for your help. I am totally clueless in regards to fermenting sour beers. Planning a Belgian beer with Chimay yeast / Brett B combo :-) Sent from my iPhone using Home Brew