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Again, I would not store the Brett in the fridge. It will die off much faster. Store it at room temp.

Gotcha, thanks. I really need to get my hands on some Heady again, it's been too long and my memory of the flavor profile is pretty faded at this point. Doesn't help that it's tasted somewhat different each time I've had it, either. Planning to do my next Vermont trip sometime in May, and I'll...

I can't remember, at what point and why did we narrow it down to just those four hops? At the beginning, I recall people saying that there was a six-hop blend or something, but some of that might be extract, et cetera. Do we know for sure there isn't maybe one other hop in there? My friend...

In this situation, the answer is pretty much "do whatever is most convenient for you." Brett essentially cannibalizes dead yeast cells (Sacch or Brett), making autolysis basically a non-issue. Some styles of sour beer are intentionally left on the yeast cake to create more funk from Brett...

That looks like it'll be along the lines of a historic English porter, which were pretty hoppy. If you wanted to nudge it more toward "black IPA" territory, I would drop the brown malt and one of the dark malts and sub in some Carafa III if you still need the SRM boost. That's going to have a...

That would be kind of hilarious. He is making the #1 rated beer in the world, with a final gravity that apparently fluctuates from month to month, and a top secret yeast strain that HBT's most dedicated homebrewers have only scratched the surface of. He can afford to have some fun. Seriously...

No offense meant! You can never tell over the internet. This thread is full of crazy theories, after all.

Since I guess I wasn't obvious enough... that was a joke.

Here's a possibility we haven't taken into account: Kimmich has been following this thread closely and keeps tweaking the recipe slightly, from batch to batch, just to f*** with us.

That's more of an English yeast thing, I guess. At least in my experience. (Assuming we ruled lager yeast out, which I'm pretty sure we did).

Sweet! I mean, we could just be chasing our tails with this whole ancestry thing. I guess it ultimately doesn't matter, but it would be fun to have an idea.

I had a great chat with Dmitri from bkyeast.wordpress.com the other night, and passed some Conan off to him. I ask him what I figured was probably a stupid question: "Is there any way you tell the ancestry of the yeast by studying it under a microscope?" Nope. The mystery of its origin will...

Thanks. I guess there's a lot of things in brewing that don't seem to make sense at first; the hard science hasn't quite gotten around to explaining everything yet. I will have to try the split batch test to compare sometime. While people usually cite Vinny as the multi-stage dry-hop master...

Thank you, this. I've been wondering about this for a while and can't find any satisfying answers. Guess it's kind of off topic (but maybe not, depending on what technique Kimmich uses), but I can't figure out why a multi-stage dry-hop would add more aroma than a single-stage, when hop aroma...

Ahh, cool. You think he would tell you which yeast he uses for IPAs? :) Yeah, I'm thinking the same thing about the gypsum. Just enough so the beer doesn't taste flabby, but not quite enough to give the bittering hops that lingering, aggressive bite.

Curious, where did you get the 140 figure for the alkalinity? He definitely treat his water; he's said as much in interviews. I remember reading some profile / feature story describing him tasting the water before a batch to make sure he had it right. That could very well be exaggerated, but...

That would be interesting. Hill makes some of the best IPAs and double IPAs I've ever had, right behind Heady Topper. Though I can't say I've ever gotten the Conan character from any of his beers. I also seem to remember his IPAs have a fairly clean, crisp mouthfeel, whereas Conan seems to...

Those of you who have had contact with Kimmich himself, have you ever just asked him "So, where did this yeast come from, originally? What's its heritage?" I can understand why he would be hesitant to give technical details about how he brews with it now, but maybe he'd be willing to part with...

Something else I just thought of: you might want to look to Deschute's "The Dissident" for this. While 1). I've never actually had the beer, and 2)., it's classified as an Oud Bruin, it is nonetheless an 11%ish sour dark ale, and apparently is 30 IBU (according to BA; their website says 18 for...

This seems like an example of a style that existed due to unique circumstances... like, the breweries (or region) responsible for this style just happened to have local, IBU-tolerant bug strains, whereas most of us wouldn't. Perhaps dregs from Petrus Aged Pale would get you going? I believe...