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The main difference between Ryans method and my own is that he doesn't pre-invert his sugar (his inverts at the same time as the Maillard reactions), while I do. During the inversion process there is minimal colour and flavour changes, which is why my method takes longer to get to a similar...

If you follow the link to my blog, I have a series of articles and videos on candi sugar (under the "DIY" tab). They may be of some help to you. In regards to your specific Q's: Just enter the weight of sugar used to make the candi into your brewing program. A small portion of the sugar is...

I'm planning on brewing a wet-hop pale ale this weekend, using the last few cascade bines that haven't been picked yet. Woohoo!

I had read that same claim elsewhere, before the publication of the book (I think Chad Yakobson was the first to describe the over-production of phenols by brett exposed to too much dark malt). I've (somewhat blindly) follow this advice, and generally replace about half of the dark malts with...

The last link you provided refutes the 20B/gm number; 20B/gm is observed in rehydrated cultures by hemocytometer (which doesn't determine viability; only net cell numbers). When plated to test for viability, 5-7B/gm is what is recovered. IMO, with yeast being as cheap as it is, I'd go with...

Safale claims >6 billion cells per gram of dried yeast; or ~70 billion per 11.5g sachet: http://www.fermentis.com/wp-content/uploads/2012/02/SFA_US05.pdf That is where most of us are getting the 3+ packet number. I would recommend using the manufacturers numbers over those provided by an...

Don't forget to rehydrate the yeast first!

The recipe looks good - I'm curious to see how the smoked malt turns out with the brett; should be an interesting balance. As for the yeast amount, even though you're only doing 15L (~4 US gal) you are low. For a high-gravity ale, you need to pitch more yeast per volume, in your case about 400B...

Apparently sarcasm is wasted on this board. However, when you offer demonstrably incorrect advice and pull out three years experience as proof expertise, don't be surprised if people get irate. We (the brewing community) have been working with brett (deliberately) for over 20 years - a lot of...

If you manage things correctly you likely do not need to. It is an option, and aside from filtering/centrifugation, is the only way to reliably stop fermentation at a specific point. As others/I mentioned before, setting things up correctly ahead of time (e.g. strain selection, brewing methods...

You are making some pretty big assumptions about others experience here; I've been brewing (deliberately) with brett and other non-sacc yeasts since the late 1990's. If you follow the link to my blog below you'll see that I manage a massive (over 130 yeasts) yeast-bank, as well as collect...

May I suggest that before"contradicting" someone that you read the post first. I specifically pointed out that superattenuation was an issue with Brett in the secondary and that a way around that was to do an all-Brett ferment (ok, that party was poorly written). I would also echo the...

Brett added in the secondary will almost certainty super-attenuate, dropping your FG lower than you would prefer. You could primary with bret (I've got a RIS brewing that way right now) and hit your FG fairly closely. You can also stabilize - as others have mentioned metabisulfate works but the...

If you can, than I would recommend the following (I'm working on a video showing this process, but it may be a while before it is posted): Build a stand of some sort that you can use to keep your plates above the water level of the pressure cooker. You need a stand that lets the pressure...

It is very hard to differentiate yeast from pedio/lacto on normal agar plates - the colony morphology is similar, and they are generally unpigmented. An experienced microbiologist may be able to do it, as there are subtle differences, but I know (even having worked in the field for more than a...

While I like bootleg's yeast terroir project, they are massively over-charging for their plating setup. DME, agar (available as a vegan-friendly jello) and a few glass petri dishes (usually a few bucks each off of ebay) is all you need. Make a 1.006 SG wort, add 1-2% (w/v) agar, and boil to...

It would work well for pure water, but once you begin adding solutes (sugars) and insolubles (hops), and heating (thermal expansion) the math to figure out what your volume is becomes tricky. Bryan

BrwingTV was awesome. Chip (Chop & Brew) is somewhat filling that void, but BrewingTV was (I think) a professional production, and it showed. Bryan

You will need a microscope with a 100x objective and, ideally, a 10x-20x ocular (the ocular is the part you look through, the magnifications multiply - e.g. a 100x objective + 20x ocular = 2000x system magnification) to get adequate magnification to see yeast morphology. An oil immersion lens...

Belgian yeasts and sherry yeasts are saccharomyces B