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I'm bottle conditioning using WLP-670 Farmhouse Blend, which contains brett (I've read about 55/45 sach / brett mixture). Are there any major bottling concerns with brett in the mix? Never had an issue with lacto or pediococcus, but never tried with brett.

I'm hoping to brew this today and wanted to get any thoughts on it in! Goal is a citrus and fruit hop flavors, with a bready malt backing. Fermentables: 6.6lbs Extra Light LME 2lb Biscuit 1lb Crystal 20 1lb Victory Hop Schedule: 60 - 1 oz Citra 15 - 1 oz Mosaic 10 - .5 oz Mosaic...

So my local store got a bunch of mosaic in, and I decided I'd like to try it out. At the same time, I'd been wanting to do a farm house ale and try out some rye LME, so I threw together a very simple but a bit odd recipe. Malt: 9.9lb Breiss Rye LME Hop Schedule: 60 1oz Mosaic 30 1oz...

I posted a full on gruit version of this recipe the other day, and wanted to see what people thought of the hopped version. One major question is should the herbs be left in the for the whole lagering process? I can get the fermenter to 50-55 degrees pretty easy, but figured I'd want the tank...

Yes, thank you, I saw that. I was trying to write a recipe to do a half batch to incorporate your notes to learn for the future while also not having to top off the fermenter. I'm still 3 gravity points over on FG however.

Here's an updates recipe: http://hopville.com/recipe/1668877 Any better?

Fair consensus. I feel like the rose hips are hard to cut down on as our hop replacement, but I could slice it down to only add to two ounces. The acai is a bit harder to measure, but I feel like 4 tablets in the boil won't effect much. Maybe slicing everything down by half would suffice?

I am somewhat experienced in making tea and tinctures with these, but primarily for the purposes of energy and relaxation. The rose hips are intended to replace the somewhat high hopping of an american pilsner, and are the only ingredient I haven't worked with before. But yeah, I totally agree...

Honestly I don't have the capacity to do a full 6 gal boil. I'm trying to incorporate all your advice, but need to cut down the boil size to do it. Would doing a 4gal boil while halving the ingredients work out?

I'm brewing this as a collaboration with Victor Vazquez of Das Racist, and we're looking at doing two brews. One is a traditional pills with jasmine, but the other is a bit more experimental. Malt Steep 3.3lbs Briess Pils LME 2lbs Extra Light DME 1lb Carapils 1lb Pils Herb Steep 2oz Jasmine...

In theory I could do a full boil, or just do a half batch to save myself some money. If I rigged things around, I could probably mash around 10 gallons, but it'd take some playing around. I could easily boil from 4 to 3 and do a case + a few bombers.

Sadly that is LME. I don't have an all grain set up. Techniques to reduce gravity more would be awesome though. Corn sugar was a thought, and kandi sugar hit me even though I don't know it's effects on gravity. I am boiling 4 gallons of water, using pellets. I can pull all the AAs and stuff...

I'm working on a IIPA that uses hops from similar families at every stage of the process, hence "Buckshot". Revised recipe: http://hopville.com/recipe/1668877 Original Recipe: 13.2lb Briess Pilsen Light 4lb Maris Otter 2lb Crystal 80 Hops: Columbus, Nugget, Chinook 1oz of each at 60 1oz of...

If you boil the peppers for the whole time, it's a lot less heat. I used the same amount of peppers on the last smoked porter with chilis before, and it worked out well and placed in competition. but yeah, definitely will take your advice on the willamette and the light LME for next time. I did...

Recipe is here: http://hopville.com/recipe/1667967 ***Should probably have noted it's smoked in the topic title. It's actually 20 serrano peppers, but no option was available for that. Largely it's a majorly upscaled version of my pepper porter, which got a lot of praise and had some contest...

Hmm. Maybe I could look into buying some spanish cedar.

I actually have had a drop of liquid nicotine before and it was terrifying. Didn't realize the extraction rate was so high.

Huh! Thanks so much for that!

Tobacco is apparently very toxic in brewing. The rest of the recipe still stands. Hey all, Here's a somewhat weird recipe I'm considering brewing with a friend. 9.9lbs Dark LME 4lbs Weyermann Smoked Malt 2lb Chocolate 2lb Crystal 80 2oz Centennial @ 60 1oz Centennial @ 30 2oz Willamettte @...

Well that makes more sense. I've used a flanders blend every time before, so not used to straight lacto.