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This is a barely used Geemacher 5.4 gal cask ($150 msrp) along with a cask widge ($90 msrp) for use in a pin. 18 plastice keystone and 20 plastic shive bungs included, not wood (over $30 worth). Located in Harrisburg. Will ship for an even $200.

Four cases of 12oz bottles with pry off tops. Some are uniform in size some are mixed long necks and short necks. There might even be a random 11.3oz Euro bottle in there. One 20 bottle case of green Grolsch flip tops. One case of Belgian 750s mix of cork top and crown top bottles. Three...

No additional gravity movement since last check. Beer is sitting 1.025-1.026 with a pH near 3.1 ( I need new calibration solutions). Started at 1.092 back in July 2013 and has been in a barrel since August I think. The flavor is nice. Admittedly a little overwhelming on first,sip but by...

Dont underestimate wild-type saccharomyces its not like average brewing yeast. The ph tolerance varies greatly by strain and its normal environment.

There absolutely is living microbes in there. I saved up bottle sediments for a few years and then direct pitched some into 8gal of 1.045 wort. It made a very sour beer,with a citrusy mineral edge. Finished fermenting in 4-6 months, bottled at 8, and was drinking good at 15 months. I...

I'd go the lazy route and just direct pitch one pack. Life will find its way and the beer will ferment. It won't stall and who cares about the sacch population. To me sours are keep it simple I'm good at it and I'm lazy at it, my favorite combo. Notice I never comment on brewing a great...

I never reyeast Brett beers. I only make one that will not referment in the bottle though, an ris, and that I force carb. The saison is very likely done and ready. Only thing with Brett beers is that when not adding more yeast it can take longer to carb up, I usually don't have an issue. I...

Haha. I took a bottle of a high percentage peat smoked beer to work last year and put it on the tasting panel. It was an 11%abv barley wine. It was rather oxidized at this point (three years) and the peat gave someone the impression of McD's bbq sauce, I think, was one comment. Makes me want...

I'm same as this guy. I only take one FG reading and that right before kegging or bottling. Sometimes I even forget to do that because I really don't care. I'm not an ABV queen so whatever it fermented to as long as it tastes as I want that's all I care about. If it doesn't taste as intended...

Brett is slow at reproduction compared to normal ale yeast. So if you want to do less work pitch together. You will still end up with pretty near the same result with less fuss. Do what you want though. I never split the pitch up. It all goes in a once for me because I'm lazy, and busy...

The brett was in there from the beginning. I always add my brett and bacteria with initial pitches, what's the point of waiting until "secondary"? I homebrew to end up with beer, for the time consuming joy of making beer. I like to screw with it as little as possible beyond brewday and...

I brewed the 11-11-11 Old ale recipe in 2010 for 11-11-11 using Wyeast 9097 which is an english strain and their normal brett L or a strain of brett L from them. I mashed at 158F boiled the first 2 gal down to a very thick syrup and mine ended up fermenting to 1.015ish from 1.090ish. I forget...

Mine came around too. I ended up adding some of my homemade souring culture to the barrel. It cleaned it up in about a week. I'm getting ready to bottle some and age some on cherries.

http://barclayperkins.blogspot.com/search/label/Old%20Ale If you want to read about historic old ale and brewing records go there. Old ale was defined back in the day by its acidity mostly. It was aged in oak for long term producing acidity and brett character. The alternative is going with...

Brett will consume esters and phenols for certain. I dont see why it couldn't rearrange fusels. Then again it could simply be reducing the overly phenolic and estery character. I used to dose Belgian yeast fermented beers in champagne bottles with Brett and no priming sugars. Then I would...

The batch brewed in 2011 is holding up awesome. Just finishing a bottle right now. Not sure how much more I have but I have plenty of the last year's batch. I also have 15 gal of the sour stout to bottle up soon.

Do you mean unmalted grain? I don't understand what unmilled grain would do in a mash other than mostly be a waste of grain.

I just like letting people know that not all brett ferments the same. The way bretts and bacteria were grouped before DNA analyses like ribosomal DNA, was sugar differentiation among other methods. If you look up Brettanomyce spp. on http://www.ncyc.co.uk/ you can see the ones they have...

Double post..."smart phone"

Just a petpeeve. To my knowledge only some bacteria found in termite guts can ferment and utilize straight cellulose. Now on the other hand SOME brett, not all, have shown the ability to ferment cellobiose a beta 1-4 linkage. This requires betaglucosidase and not all bretts produce that enzyme.