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I know 1.100 would get me around 12%. I'd love to shoot for 15% but in a basement homebrew set up, it would be difficult. (Let alone getting some true to style sourness out of that kind of ABV.) Thanks @smokinghole, I'm planning on doing a variety of brews (IE WLP Amer. Farmhouse, Flemish Ale...

Welcome from Maine. When just starting I HIGHLY suggest buying John Palmers book "How to Brew" It's a bible of homebrewing by far. It's a great reference for all levels, and starts of for people with no previous background. You can also access ALL of the book here, free of charge...

Thanks! That's the info I was forgetting, the higher ABV, hindering the brett's job. I thinking of doing a batch every 3 months. (4 a year.) For a blending to be done in 3 years. So in that time I will have -4 3year old's -4 2year old's -2 1/2year -2 fairly fresh So I could blend 'em the...

:off: ...kinda... No, I believe the species that I have growing around my place have to be a heartier, more resilient to long cold winters type. I live in far North New England, US. I have a couple different shelf like growing on various trees. One of which is as hard as bone, and roughly 12...

I'm digging this thread! I live on the last bastion of civilization in Central Maine, before the Moose out-populate the people. ...and there are some awesome looking shelf like fungi growing on the trees around here. Add it all up, I wanna make a 5-10 gal coolship now! :rockin:

...any advice? I'm thinking of doing 5-10 batches in the next 3 years. (Blending to follow...) I'm fairly experienced in practical non brett brewing. That being said, I'm new to bugs, but have a huge resource in information to withdraw from. I'm wondering, have any of you tried a true...

(See album name.)