Search results

Not disagreeing, just that this is literally what Seth calls it. https://www.meccagrade.com/foundation-malt

I am working on a Petit saison (3.3%) using their undermodified Gateway malt, along with Pelton, Rimrock Rye and Shaniko, plus a tiny bit of oats for more body. I agree it drinks like a full flavored beer, and that's with a low finishing gravity.

Well, sadly they won't ship retail to Oregon. I guess that makes the decision to try them easier.

I'm curious what results you've gotten brewing with Petoskey? Or anybody who has ordered. I looked at em last year and decided there wasn't enough data / results from other brewers, not worth pulling up one of my lackluster rhizomes. But here I am again in March thinking about how to up my...

I don't have enough knowledgeable friends around me who I can really trust to give good feedback, they all like my beer "mmm, this is good, man!" So I rely on BJCPs in competitions to pick up off flavors and such. I'd be pretty miffed if I got a 22 and a 38 (never happened yet, most beers...

Agreed, it doesn't hurt to rise to low 60's... even though in my experience the strain doesn't really need a Diacetyl rest (and you can VDK test this with the microwave method if you're concerned). I generally only do this when primary fermentation is down to a slow bubble every 5-6 seconds...

For sure, I have it happen sometimes (including a few weeks ago), but I generally use Imperials Global strain (also Weihenstephaner). It cleans up though, you're smelling it leaving the beer with the CO^2 offgassing. Just let it do it's thing, 8 days isn't so long into the fermentation. Some...

Really happy with my latest SBK results (no dregs) after only 8 weeks! Been working on a table saison bretta that is a close match to Holy Mountain's Vesper. They do a primary with Belgian Sacch and then bottle with brett. But using only SBK and tweaking my grist/hops I think I've made my...

Amalg II has some really nice overripe berry characters, even young, I could see it complementing nicely.

I like to think the pellicle as mom tucking the beer in for the long cellar-temp night. More than anything, it's a signal that there is some oxygen present in the headspace. If you ever have an airlock go dry, for instance, you may have a mighty one by the next morning...

Was this a 100% brett primary? A straight packet pitch of Brett can take a long time to start. I've had some strains take even 4-5 days to pick up activity even in a starter. A vitality starter will speed it up quite a bit. Pitching Brett into a sacch beer in just about any amount or...

Just curious about your solera process - what's the pH of the remaining beer in the barrel, and how much sweet wort were you adding? You'd be surprised at how well guarded from bad bugs your barrels will be once they are south of 3.5pH... at that point it's more of an oxygen and brett-driven...

A no chill transfer is a pretty foolproof way to wipe out anything left in the bucket. If that wort is sitting in your stainless bucket anywhere above 150ºF for more than a few minutes it should be just fine. That's one of the nice benefits of stainless compared to glass/plastic. US05 was a...

Yes blackberries are lovely, a lot of folks blend the two. You use them just like raspberries or any rubus fruit. I'm a fan of Black Cap for my beers and I usually stick with 1lb/gal, or 100g/1L unless you want a beer similar in berry intensity to what you have here. I err on the side of...

First, congrats on your wild extra pale... mixed ferm ale? It wouldn't hurt to inoculate with a sacch strain of your choice, but your dreams of bohemian pilsner have long left the harbor. My question is when did the sweet wort have an opportunity to have long contact with the local microflora...

Yeah, and I hope people don't read into the THP detection too much, those will go away for me sooner than later. Doesn't happen in primary that often for me, but it's not the first, and there may well be some nice fruity notes and esters underneath. I'm giving it a couple months before I...

I sampled my 1 gallon prop test last week, here are my tasting notes Pitched 8/??/19 - entire packet into 1gal 1.040 / 4IBU / 5.40pH 60/40 wort mashed 156 x 60 9/27 - 1.004 / 3.83pH some tartness, slight barnyard funk and peppery phenols. Sample again in Dec. 12/9 - 1.002 / 3.40pH fruity...

So how it tasting now? Mellowed at all?

Your first link.

Well keep sharing the results... I have most of TYB brett isolates ready to test as well. It was in your original GBH post, which I also found when I first googled THP. There was mention of "the next few months" but I haven't seen anything from either brewery in that time.