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Awesome picture! I'm drinking a Crooked Fence 3 Picket Porter...might have a Lagunitas Brown Shugga' later.

Refractometers are refractometers, they are all measuring the refractive index of a liquid (or gas in some cases). Scientifically I don't think there is any difference between using a refractometer on saltwater vs wort. Specific gravity is specific gravity. With saltwater we use the specific...

To follow up I was listening to The Brewing Network's Crooked Stave Podcast and Chad Yakobson mentions that Brett will eat through other carbohydrates, proteins, compounds, and even alcohol so there's no worries there. In fact he mentions that the esters and phenolics that we attribute as "brett...

Can't see why that would be a problem. May not be a true lambic but then again without spontaneous fermentation in Belgium it won't technically be one anyway. Mad Fermentationist used oats in his Cable Car Clone and seemed to get pretty positive results.

I was just going to use the 3711 and then I tried Epic Brewing's Elder Brett and really liked it so I picked up some Wyeast 5112. Then when I was searching online I saw the WLP 670 and picked some of that up. Saw that The Mad Fermentationist did something similar in his American Farmhouse...

Yeah all those strains were pitched at the beginning. As you point out I was hoping the longer it sits the more brett character it will develop just a little worried about the low gravity and there not being enough sugars for them to eat through in a reasonable amount of time. Thanks for the...

I brewed a Saison not too long ago and I used Wyeast 3711 French Saison, WLP 670 American Farmhouse, and Wyeast 5112 Brett Brux. The starting gravity was 1.057 and after 13 days the gravity was at 1.007 and it had no brett character but tasted like a great saison. Is this gravity too low for...

Just to follow up...I ended up decanting about half of the liquid and then agitated the rest of it and dumped it in. It's fermenting along nicely now.

It was East Coast Yeast 17 Burton Ale. I'm making a english bitter at only 1.040 starting gravity. The starter was 1.75L of 1.040 wort.

So I made my yeast starter yesterday and shook it up when I got home from work and put in the fridge to cold crash but I'm in the middle of my boil and all the yeast still hasn't fallen to the bottom. There is about 1\8inch layer of yeast on the bottom of my 1 gallon jug but the starter is still...

I've never heard of this and it would certainly be awesome to make several batches with one package. Do you have any additional resources on this technique?

I scored one and will probably make a base lambic and then decide later what I want to age on and add...be it some oak or fruit. I do have one question: Does anyone have a good way to save some of this for another batch? I worry that if i make a starter with half of it the ratios will be all...

Agreed...funky graff sounds delicious.

I went to the store to get ingredients for an oatmeal stout I was going to make and I bought 1lb of flaked barley instead of the 8oz the recipe called for and I mixed it in with all the other grains. Will the oatmeal stout be ruined if I continue as is? What effects will this have on the final...

I've tried looking for some resources on how to save microbes\bugs from brewing a batch of sour ale. It seems like there is a lot of effort involved in collecting different bottle dregs and gathering a great collection of microbes and it would seem like such a waste to dump it after bottling...

In case anyone comes across this thread wondering what I did, I ended up pitching all 3 yeasts. I had a starter for the 3711 and pitched the WLP670 and Wyeast 5112 from their packages. I also went with the grain bill as is from the cottage house saison but cut back the hops a bit to get around...

Hey Everyone, So I was going to be brewing this Cottage House Saison and I've decided I wanted to go with some Brett in there. I managed to get my hands on some WLP670 American Farmhouse Blend and also some Wyeast 5112 Brettanomyces bruxellensis and I still have the Wyeast 3711 French...

I always use rubbing alcohol. It evaporates quickly, helps the bung stay in, and helps it sanitize a bit.

So I made this about 6 months ago and it's just now really starting to come into its own. I did a month and a half in primary then 2 months in secondary. After that I bottled and it took about 2 months in the bottle for it carbonate properly and to start tasting really good. It had some off...

Keep in mind you may not want to squeeze the grain bag. From what I hear this can put extra tannins in your beer and make it taste more astringent.