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https://www.homebrewtalk.com/f127/ris-old-ale-blend-272750/ https://www.homebrewtalk.com/f68/smokingholes-imperial-stout-363830/ If you have any questions you want answered I'm happy to help out. I haven't done this for 10 years and I'm not a microbiologist so you might not want to take any...

I must bow to the almighty I suppose. I will no longer offer up any dissenting opinion or experience. Bryan knows all and is the last word. That's what you want to hear right?:rolleyes: By the way, you got me! I had no idea a pedometer was a thing that counted steps and not measure...

Why don't you keep it and just blend?

I completely understood what you wrote. You are misunderstanding me maybe. I am saying my beers had brett in with English ale yeast from day one. So yes it was "secondary" with Brett. They did mot superattenuate. I am speaking from years of experience playing with Brett and breaking all the...

Bryan that is factually not correct. If you brew it to be a brett with single strain you will not superattenuate. Maybe an additional 10% past "normal" yeast. If he mashes for 2 hours at 145 then sure he will get high attenuation. I am not full of poop. I did a 1.100+ RIS three years in a...

The last sour I brewed I pitched ~30ml of pretty thin slurry into 13 gal of 1.037 wort. Tastes great and nicely sour.

A single strain can be predictable. You just have to get a feel for it. The best I got, I think, was 78% apparent attenuation with 9097. That was with 158/160f mash temps and high proportions of black malt. I like mine roasty so thats what I make.

Ive been pitching off a jar of lambic yeasts that are over 3 years old from bottles I drank and been storing in the fridge. It takes off like crazy by day two. Use some but not all of a cake. I bet there is some sacch in there that will ferment no problem. Yeast are pretty resilient organisms.

I'd link mine but I cant copy and paste URLs with the app on my phone. Look up RIS 9097. Ive been brewing a brett stout for a few years. No sulfite just a nice 6-8 month fermentation and I ended with plenty of body and no bottle bombs or even over carbed after two years in the bottle for some.

You said you need professional disassembly, right? So take apart what you can. Drop it all in the boil kettle, keep the faucet open, and get air out of the beer line. There is no reason to obsess as much as some are about brett/bacteria. Heat and sanitizers kill these organisms. I ferment...

Just yank it off as whole an assembly as possible and toss it in a boiling pot of water for 10 min or so. If you cant it wont be a big deal not much will happen at that temp with brett and if you actively drink off that tap you have even less to worry about.

Well this made me want to check my 2014 sour version. Not that this pic tells you much but for a sour it actually held foam for a while.

So to me here's what makes a beer a saison. Dry Low to moderate abv 4%-8% (though personally I'd say closer to 6% as a top end) Hoppy/noticeable hops bitterness Very pale to amber in color High carb (I bottle condition to ~3.5vol) I really believe Brett belongs, not all Brett tastes like...

Just curious... What makes people here say, "now thats a saison"? Must it taste like DuPont? Can it have a strong brett character? Can it be sour? All pils/pale or can it be dark? What about no sugar adjunct? What about terminal gravity, what's acceptable now compared to when "Farmhouse...

What's IPL?

Have you considered lactose sugar with the honey? Im not a mead guy so I don't know if that'd change its classification. Im just now learning what the differences are.....

If this is only a 5 gal batch you will likely have to blend. Sage is known for a high tannin content and its "astringent" action. The good news is that according to herbwisdom.com it is well documented in reducing menopausal sweats, so there's that....

How much sage, where, and how long? My guess is thats the culprit.

Lambic culture went in a week or two ago, finally remembered, and it got active again. ECY02 seems to not do so well in this beer of this gravity. The aroma is amazing. I think a year in the barrel is enough. So I will rack it into stainless soon as soon as I brew a beer to refill the...

Save your money. Just pull everything off if you're concerned and just drop it in a pot of boiling water for 20 minutes. This is what I do to my fermentors to prevent cross contamination. I boil all the rubber and posts as well as the gas tube. The liquid tube just gets flamed with a torch...