Search results

For anyone interested, I have a thorough break-down of my Belma single hop IPA on my blog. The short version: I fermented this with Conan yeast, which is basically steroids for hops, and as a result this is one of the most intensely fruity IPAs I've ever tasted. The aroma and flavor is...

Plenty, for souring bugs. Brett on its own should definitely take that down a few notches. Alternately, if funking it / souring it isn't to your tastes, toss some chili or chipotle peppers in there. A little bit of heat will balance the sweetness.

Right, I know. Just pointing out that doing so won't create a beer that tastes completely out of style.

Hey, that's me! :mug: But yeah, the more I brew with Conan, the more convinced I am that it is absolutely key. Conan is a great all-around yeast, but in IPAs, it's insane. It's seems to accent hop fruitiness like nothing else I've seen. In fact! Tonight I just opened the first bottle of my...

I pitched everything all at once (Brett B, plus Belgian Ardennes) in addition to whatever wild yeast was already in the cider.

Interesting that you got a lot of funk with yours. Hopefully mine will be there in another six months!

My understanding is that no harmful pathogens can grow in fermented wort. So the first thing I'd watch for is probably just the gravity.. if it ferments down to around the FG you're expecting, then it shouldn't be harmful (although that's not to say it will necessarily be good.) And if at...

I'm planning to do this exact thing next summer. I think 100% Trois would make for a delicious and unique Berliner. I was thinking I'd age half of it on some actual mango to see how insane I can push that character. About a year ago I brewed a Berliner Weisse with 100% Brett B. It came out...

Exact thing happened to me last year when I got unpasteurized cider for a "wild graff." Only took a day or two (in my fridge) before it was visibly fermenting. I couldn't believe it.

So what NZ hop varieties have been available for as long as Heady Topper has been around?

Not sure if you meant the other one rather than the White IPA. The White IPA was only three malts, which I wouldn't consider particularly complex. I think the main trick with formulating the recipe is getting some body and mouthfeel into the beer, as 100% Brett beers tend to be thin and a bit...

Been drinking my second Trois beer for a few weeks now, got a write-up posted on my blog. I'm pretty surprised how different it came out compared to my first Trois beer, which was a session / white IPA. With all the hops in that one, the flavors focused on the big tropical / guava / mango notes...

Looks like a lacto infection to me. I'd say you have two options. Like TopherM says, you could keg it immediately and keep it cold, or bottle it and move the whole batch into the fridge as soon as it's carbed, to slow the infection down. All in all, somewhat risky but probably still drinkable...

I'm fairly sure Celia Saison is contract-brewed elsewhere. Not that it would have malt in the grain bill to confuse our spies, anyway!

Yeah, for sure. I guess I didn't necessarily mean adding a large late hop addition — but if you have a random, spare ounce of hops sitting around, you can throw that in at the end of boil without having to worry about getting your IBUs too high, or having an extra 0.6 ounce pack of hops...

Heady has a lot of body for such a dry, low FG IPA. I would guess he doesn't need to add sugar, given that Conan gets ~82% attenuation. He probably mashes low, around 148/9. I'm still thinking there's a bit of wheat in the grain bill to add to that creaminess without using Crystal. If HT does...

I like how you think.

Okay, the thing about the beta acids is the sort of answer I was looking for. That makes sense, and I understand that we homebrewers don't really need to use aged hops if we're pitching bugs and yeast (as other people pointed out in response). And yes, "flavor hop" additions aren't...

I was contemplating the whole relationship between hops and sour microbes in my head the other day, and the process Belgian brewers use with aged hops. I realized that there are still a few things I don't really understand. From my understanding, the main issue with adding a bunch of hops to...

Can't hurt to let it sit for a few more months, but I've brewed all-grain Brett beers that never dropped lower than that. Brett can be an annihilator of sugars in certain conditions, but I think this gets a bit overblown. It's probably very circumstantial. I wouldn't be surprised if your gravity...