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yeah what sucks is I have a big rope bucket i couldve used but being that this is my third ever brew I didnt think to use it. now Ill probably us it on every brew

ay yay yay! :ban: I pitched my Belgian Dark Strong at 75 degrees, the next few days we had a little heat wave, I keep my brews in a small cool closet. but during those days i noticed the ambient temp in the closet got to 72, then 74, then i think i remember seeing 76 at one point. 4 days...

Making an imperial Brett C. Beer I got 10lbs of light LME and a 3lb bag of dextrose. Should I add all the dextrose? Half pound of; 2 row, flaked oats, cara pils, and munich 1oz of magnum @ 60min Servomyces And slurry from my existing mo betta bretta clone sitting waiting to be bottled. Also...

wow awesome, im going to try this

I pitched my starter at 76 degrees, i think this may be too high since its a belgian.. could this be why I have so much foam activity? the closet its in is faily cool with temp in the low 60's so maybe it will settle down?

awesome, thats what I was thinking, didnt know if the racking tube was wide enough but Ill give it a shot

in my 6gal brew bucket i did a 5 gal batch of belgian dark strong. pitched a 1 quart starter from 2 wyeast smack packs of the belgian strong yeast 1388 8 hours later the S type airlock had a bunch of crud inside, so i took it off and rinsed it out, came back and foam was starting to ooze...

I made a half gallon starter from a vial and let it sit for 24 hours with occational shaking. so being i only left it 24 hours i might as well just pitched the vial only, since it didnt really ferment (brett vials have a very low cell count) also had it in a closet with 64ish temp for first...

I did the clone of mo betta bretta in BYO

didnt know if it was going to turn out since i massively underpitched my 5gal batch. just took a grav sample and went from OG of 1.074 (extract brew so may be off) to 1.015 after 4 weeks flavor is a MASSIVE pineapple slap you in the face flavor. reminds me of the Dole Pineapple Banana...

I'm not really sure as this is my third homebrew attempt, first was an ipa and just started drinking it the other day.. Second is an all Brett mo betta bretta clone that I massively under pitched so its going to be sitting in primary for awhile. I've only had a few commercial Belgians too, so...

Ive seen a mate bomber at my local grocer.. Forgot who makes it, but always been curious to try it as the idea seems cool

10lbs light LME 0.5lbs belgian special b 0.5lbs belgian biscuit 0.5lbs crystal 40L 2oz light roast barley 1lb dark belgian candi sugar 1.75oz magnum hops @ 60min 1oz saaz hops @ 15min 2 packs of wyeast 1388 belgian strong yeast in a quart starter with 1 capsule servomyces for 48 hours (long...

Thanks, it was pretty hot when I added it, then tossed jug in the fridge

Making my starter tonight and after transferring to my jug I popped open the servomyces packet and the capsule fell on the ground of my kitchen. I opened the cap and dumped the powder into my starter wort. Am I ok? Do I need to reboil my starter? I didn't put the entire cap in, just the...

I made a 2L starter out of a vial of White Labs, and left it for 24 hours shaking the hell out of it every now and then. Pitched the entire 2L, but I should have probably left it longer than 24hrs (probably a week?) and stepped it up to a full 4L/Gallon

Got a bottle at the Rogue tent at the portland saturday market.. the beer is ehh IMO, I am by no means a beer expert but it seems like a good sessionable light beer.. it reminded me of a really good Coors, Miller, Bud style beer and there was very small head retention I probably wouldnt buy...

My plan is to leave it for another 2 weeks and take another reading, you think if the flavor is the same then maybe some tart cherry concentrate would do the trick?

My batch of 100% Brett C has been going for 2 weeks, og was 1.074 now 1.020 Flavor is like a rotting dates or a weird off funky flavor like something spoiled, kinda fruity rotten flavor tho like dates or banana Is that normal? I did under pitch big time, and temps have been 68 to 70

I've never even tried the mo betta bretta beer so i dont really care if the beer i make is different. so you have a good point, maybe grab a smack pack of a wyeast brett strain and start it up or maybe some lacto? I was trying to make a refreshing fruity sour beer.. but i dont want to...