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I can't confirm if what you are looking at is in fact dead yeast, but you have little to fear. Dead yeast is good for the living yeast.

You guys are lucky.. Our tap water is chlorinated, soft, and has arsenic in it. Lots of fun for brewing.

http://www.themadfermentationist.com/

Lots I bet. I usually make all efforts to recreate recipes, then fool with them later. I kinda winged this one for National Homebrewers Day. Still, I bet it turns out well.

You pretty well can't get away from anyone in the lower 48 in the summer, especially if you drove to get there. I particularly enjoy off season camping. All you need is different gear, and it is very do-able, and just as fun, IMO. Also, less skeeters.

Its been almost a week on the nibs. I don't have the space yet to keg this. (I couldn't drain my keg of American Wheat because I hurt my back and was taking some heavy anti-inflammatories). Now the back is better, and I have to go to work for 4 days.. Do you think there would be anything...

I sure have a ways to go, new house, new baby this year. I have only brewed 40 gallons this year so far. I have at least another 3x5 gallons of batches I am set to brew, it's just that my pipeline is full. At this rate, I should hit about 80 or so for the year. If I started bottling again, I...

I am used to seeing more complex beers going into a barrel. Please check out themadfermentationist blog. He goes by oldsock around here, but there is so much information at his site, I bet you get what you need. On a side note, I sure love Buffalo Trace Bourbon.

If I remember to start ahead, I use my own filtered water. If not, and that is usually because it takes 8 hours to get 2.5 gallons, I use "drinking water" from the grocery store.. It has some minerals added to it, that are usually good for beer. I find "spring water" sometimes is too pure, or...

It's not too tart?

gator tastes a bit like fishy chicken to me. Ostrich is pretty damn yummy. Never had roo.

Cold crashing is just chilling your beer down to drop the yeast out of suspension as much as possible before racking. The colder (obviously not freezing), the better/clearer. For keggers, it is a moot point IMHO, as you will be chilling it down to serve anyway, and after the first pint or two...

I like the cut of your jib, sir.

Soriachi Ace is the first that come to mind. I believe it has around double the alphas as cascade, so I would reduce the amount you use, unless you also want it to be more hoppy/bitter. wait, I just reread what you wrote.. The soriachi ace would probably be a great swap for the centennial. of...

It's been happily chugging away at 69 degrees. When it slows down, I will bump the temp a bit to kick the brett into gear. Pretty excited about this beer, it will be my first brett and my first saison. Has anyone used different yeasts on it?

As mentioned, unless you are adding something to your beer like hops, wood or fruit, etc, there is little to gain by racking to another vessel, unless you want to age it more than say a few months. Otherwise, with a yeast cake, your beer is safe and sound. Beyond fermenting to reach FG, yeast...

Take a gravity?

:cross: Only seven?!:D

I just updated my sig to show my latest addition, the saison. I am pretty happy with the way things have been going this year. I am close to kicking another keg, so when that happens, the stout goes in, and I am going to brew another BM Centennial Blonde. Love that stuff!

Had to call an audible. I went with American Farmhouse 670 on this. Based on this different brett.sacc strain, I plan to ferment this for 3 months or so. I hope it turns out, I wasn't really planning on using the farmhouse, but my dupont strain was dead, and I killed it.. :( I changed up the...