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It cost a ******* ton. Ha. Normally $550, got it for $450 (Canadian). It’s pretty though.

This is a super old thread, but I have some experience that contradicts the conventional wisdom. TL;DR: Yes, it is possible. So I recently got a flour mill in the hopes of using it for both flour and cracking malt for beer. The one I got is the Hawos Billy 100, but I expect it would work...

I used to have the recipe from the brewery, but I can't find it anymore. But I remember that it was very simple. Just 2-row, crystal, and a single hop (can't recall which one) Obviously very high on the late addition and dry hops.

Has anyone figured out a good hop ratio for this one? Clearly the original recipe is way way way way way too low. I'm thinking about just doing 2-3 times that much amarillo and simcoe, but only 1 oz warrior. Do you know of any other clones, and what they've done? I also notice that the extract...

I don't know about you, but the last time my Grainfather Community App updated it became totally useless. it stores recipes, but otherwise is just another timer. It's no longer timing the recipes for hop additions and so forth. Pretty disappointing seeing as it used to be so easy and useful...

I couldn't get Liberty hops in, so giving this a go with some saaz, perle, and hallertauer.

Basically, yes. I have two brett vessels and no non-brett. lol. I guess i’ll go buy a new bucket this weekend. Or just ferment strait in a glass carboy for the primary fermentation. I had always heard that Brett can be hard to remove, especially from plastic primary buckets, but i’m surprised at...

It’s quite nice! The brett is the overwhelming flavour. And lately it’s the overwhelming flavour of all my beers as my two buckets are infected with it. But yes, it has a nice pineapple / mango + funk flavour going on.

I gave it a little taste, and its mostly just super sour, but doesn't have those awful rotten flavours that can accompany bad infections. The infection happened early on so it only went down to 1.02 or so, but I think I'll continue on and see what happens. If this were a beer, though, it would...

This is actually a rye wash for a rye whisky. Im not sure if the flavour will transfer through in the d****ling (not allowed to talk about this here I think?) process, but I know that some people go through the process regardless and actually like the final product. But it’s harder to find info...

I got what I think is just a brett infection as I used a bucket that I previously used for a 100% brett ipa. but i’m not totally sure that’s what it is. It’s got a strong acetone smell.

Amazing. I kind of wish I never saw that thread though. Now my head is filled with all sorts of ideas that I can’t afford.

That’s not a home bar is it?

I just gave it a taste and it’s actually very nice. Just going to go ahead and keg it. I also want to just say that I racked the Brett IPA into a carboy to age while I wait for space to open up in the kegerator, and it smells amazing. The beer itself has a great tropical fruit aroma but the...

I am aware of pellicles - what I meant was that I couldn't quite tell if it was a pellicle or a mould. I've since cleaned it after racking to a carboy, so I can't check now. There was a slimy film, but it also looked slightly hairy. As for headspace, that was the primary, as I was racking it...

I know it looks like that on the top, and the photo doesn't show it well, but there is a white mould kinda thing in there, which you can see better along the rim. It also had quite a funky smell, but I think maybe in a good way.

I’m brewing a saison in the same closet at this brett ipa and another brett apricot sour, and I think it got infected with the Brett. What do you think - is this white mould stuff a brett infection or something else?

I don't have access to those hops, so I'm using a similar grain bill and hop schedule but with Mandarina Bavaria, Zythos, Galaxy, Idaho 7, and Citra. Wish me luck!

Brewing this today. Thanks for the recipe. Only change is that they were out of a lot of hops at the LHBS so i'm doing straight up Saaz, and I made a slightly darker candi syrup. Looking forward to it.

I just realized that I made a rookie mistake with this sour. Just forgot completely that hops prevent the spread of the bacterias needed. So I added my hop stand then cooled it for the kettle souring, when I should have cooled it immediately, soured it, then brought back up to a boil and added...