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And it weighs in at 1.026, I thought it had stalled but I think that is what I get out of this yeast. It may end up being decent mixed with some 1.004 leftover diastatic trash brew I made with old caked DME, a box of honey nut cheiros and some amalyse. I do wish it had more hops though I was...

I brewed the thing. I was trying to go a little warm and fruity but my temp got way out of hand on the M15 Empire yeast. Up to 84f before I crashed it out. And my tilt is on the fritz. I tried some magnet mountings and lost a couple and I think that might be sinking the tilt, so time for good...

I think I was spoiled by pressure fermenting and kveik.

I’m not sure, but mad fermentionist list it as bret and bacteria, but it being difficult to culture due to filtering. It is subtle, though I haven’t tried aging a bottle to see if the bret stands out over time.

Oops, the M15 “free-rose” up to 84f. I topped it off with some refrigerated water, dry-hopped and put it under pressure. Hopefully it doesn’t turn into green apple ale. It started a nice creamy head at 74f.. I wish I had been paying better attention. Fingers crossed.

Kveik instead of the S05? If it’s too sweet, I could try splitting it out into smaller kegs, too. maybe one with kveik and one with the Brett.

Awesome, great info. If I co-pitched, which yeast would you recommend? I do want to keep it somewhat thicker body and sweet like fullers.. but I don’t know about 1.025. Co pitch options on hand: M12 kveik S05 BR-8 Abbaye Maybe I’ll taste with the M15 solo first. I was hoping for a...

I wanted to run another fermentation by HBT. “El Heffe’s Bananaweissen” isn’t coming until January, and before then I am doing an ESB today. And a citra/Pilsner SMASH in between. For the ESB I am leaning toward an “open” ferment to coax some fruitiness out of the M15 Empire Ale yeast. Some...

Garage, leftover fermentable special. I threw most of a box of cheerios and some amalyse into this caked DME “mash.”

I have some br8 I could always add in to a split to see if it brings more Brett to the party. As a dry yeast, my understanding is that it won’t add much to the game now that most of the simple sugars have been worked on. But, at some point iI’ll try a batch with only a stave as the inoculation.

Edit: you already add lactose.. oops!

Sounds pretty good. A couple tweaks you could try are to use a kveik yeast and ferment it hot, at least for the orange portion. I’m not 100% that you would get the orange bomb that kveik beers get, but could be worth a shot. I like to pitch my mead onto the yeast cake from a beer batch so that...

Maybe instead of bananaweizen, I’ll just do an early dry-banana or two?

You know my mixed fermentation might be turning a corner. It had been almost a year since I pitched Duchesse De Bourgogne dregs in there. I still wish I hadn’t added Belle, but it isn’t as thin and bitter after cold crashing. I transferred most of the batch to a 5G corny but still have a couple...

Awesome, thanks. I got rid of the glass carboys, so I’ll make a 10G batch in my 15.5G torpedo and leave the lid ajar. Maybe I’ll put some foil over the top to keep the flies out? They sneak into the garage sometimes. I still haven’t quite decided what yeast to go with, but I have a couple...

Thanks everyone for the advice. BIL said he did lower fermentation temperature for banana. I was surprised I thought you wanted to go hot like saison or kveik for the more expressive yeast. Do you think pressure ferment would be a bad idea. Is that going to tamp out all the esters? What...

My BIL is coming to visit, and he likes banana profile in his heffes. Can you recommend a yeast and ferm temp for a lot of banana. I really want the yeast to go bananas.

My terminology might be off, but it is not typical because it is not diastatic? So it doesn’t go to work after the other yeasts go to sleep unless you give it some more simple sugars? Brett IMHO, in general, can get out of hand from a flavor perspective when mixed with other yeasts and stored...

What kind of batch should I try first? Once I bought a keg of Dead Guy Ale for a party and pitched Orval dregs in the leftovers. It was ok but started to taste like Orval after a while. I have had a ton of pineapple from Orval dregs before too, but it was such an accident I don’t know if I...

My latest batch is flowing and I think the Belle was a bad idea. I think the diastatic Belle nature has left very little body and a lot of bitterness. It has got some kick to it though. In the past I had a fiery saison that I added Orval dregs that turned into a pineapple monster, that I was...