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Hi, I'm planning a small (even smaller) wit-like beer and welcome suggestions. Half wit 10 gal OG 1.032 FG ~1.008 (~3.2%) IBU ~15 8# (66.7%) Wheat malt 2# (16.7%) Rye malt 1# (8.3%) Flaked rye 1# (8.3%) Belgian pale Mash @ 156-158 1 oz tettnanger @60 1 oz tettnanger @20 2...

I usually add a small amount of champagne yeast at bottling (like 1/4 sachet per 5 gallons) to make sure they carbonate. Also take into account the low residual co2, so aim a little higher than your intended volumes.

I'd suggest doing at least one variation with oenococcus in place of the LAB. I've had very pleasant results from Wyeast 3068 and oenococcus fermented cider, and a shorter time frame than you would expect with pedio involved. Curious to hear how these turn out, as I love brett beers and basque...

Thanks for the information! We mashed around 156 and the long boil reduced our volume by about half. I hope it finishes in the 1.020s as yours did.

I pitched Wyeast brett L into an imperial stout that was first fermented with US-05 from 1.122 to 1.042. How far should I expect the brett to attenuate? I've read that it will go to 90%, and experienced that in many smaller beers, but I'm hoping it leaves a bit more residual in a beer this big.

Which brett strain is in the old ale blend? I have a 1.122 RIS that stopped at 1.042, and I'm considering doping it. As is, it's a bit thick for my tastes. Edit: never mind, found it in the thread once at a computer.

I did a similar Asian pear + honey wine a few years ago, o.g. 1.100 and bottled with priming sugar for carbonation. It is outstanding, especially with time.

That was my experience as well. After 4 days it developed a krausen and fermenting well at 62 degrees now.

Half went on huckleberries and blackberries, and half on wine grapes with some oak. Will give it another 4-6 months

Thanks, I wasn't thinking about the brett but that should work fine. I appreciate it.

I recently racked a 10 month old lambic and added a new wort to the yeast cakes. It has been more than 48 hours since and no krausen or airlock activity. Does anyone have experience with reusing a cake this old? Do I need to supplement with an ale yeast or should I just wait it out?

I am planning to make a cider (without added sugar) for the first time and welcome any feedback or correction to this plan: 1. Juice ~55 lbs tart apples (or to 5 gallons) 2. Add 5 crushed campden tabs and let sit 24-48 hours. 3. Add 2.5 tsp pectic enzyme and 0.5 tsp yeast nutrient, pitch wyeast...

Any suggestions on improving this wheat pale ale recipe would be appreciated. These are the hops varieties I am interested in using, but changes to the schedule or the grist are welcome. 5.5 gal end volume, 60 minute boil, target O.G.: 1.052 Grist: 5 lbs. Wheat Malt 4 lbs. American...

Any suggested modifications welcome, especially with respect to hop schedule. 10 gallons Target gravity: 1.060 16 lb. Vienna 4 lb. Flaked Oats 1 lb. C-15 Infusion mash at 152 for 60 min. 2 oz. Northern Brewer, FWH 0.5 oz. each of Nelson Sauvin, Simcoe, and El Dorado at 20 min., 5 min...

Perhaps I'll try adding the bags directly or opening them and adding them to secondary in a hop sock. My concern is that the barley in the 'tea' may have bacteria on it that I don't want to introduce. However, I have no idea how mugicha is processed...

I've been contemplating using mugicha as well -- anyone have a guess as to the risk of lacto infection from using the mugicha tea bags in secondary/end of primary before bottling? We'd like to preserve the flavor as it tastes brewed cold, so I'd rather not heat it unless it runs the risk of...

I've had a similar experience with two batches of straight lambic, one of which has been in bottles for 4 years and tastes delicious but entirely still.

Hello, We have 10 gallons of plambic that we began in December 2011, and were thinking about adding huckleberries to a fraction of it when they are fruiting at the end of this coming summer. Does anyone have experience using them for sours? At what rates?

Thanks for the advice! I'll be racking to secondary this weekend and will go the ice bath route. Much appreciated.

Hello, I brewed an all-grain pils a couple weeks ago and am hoping for some guidance on whether it would be preferable to condition it in the basement where it has been keeping the wort at fairly consistently 45-50 degrees or to put carboys in ice water to try to get condition temperatures...