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I've thought about it, no idea how easy it would actually be. Seems like it would be a really fun Halloween-ish activity with some friends. Brewing a smoked beer would be rather appropriate.

A number of updates to the Bear Flavored hop variety guide. Added Belma hops, a new variety from Hops Direct. I'll be brewing a single-hop IPA with Belma this weekend, so I'll have first-hand results on that one soon. A number of really, really intriguing new German hops were just unveiled...

I'm really, really loving this yeast. I need to go back and re-read this whole thread, but I think my first Trois beer turned out much like everyone else's experience: super intensely fruity and tropical. I've never smelled or tasted anything else quite like it. Just put up a full write-up of...

I'm thinking between 65 - 68 F might be the sweet spot for Trois, but I'm definitely very curious to hear your tasting results from those three temp variations. My session White IPA with Trois is winning some converts. I have a few friends that are super into beer but for some reason very...

The Wall label is sweet. At first I thought it was a Pink Floyd reference, and I was like "Awesome." Then I realized it was a Song of Ice and Fire reference and I was like "Awesome." All in all, you're just another ice cube in the Wall.

Awesome, glad you're seeing results consistent with mine. I'm guessing that the Alchemist mashes fairly low to get that high attenuation, or maybe adds a bit of sugar. (I believe RR does so with Pliney the Elder). But it looks like we can say that 80-82% attenuation with Conan is a pretty safe...

I'll second that ;)

Thanks guys, I really appreciate it! I've been working on a handful of labels off-and-on for basically months now, so it's nice to get some feedback. I do have a blog, www.bear-flavored.com where I have write-ups for each beer too (there are individual links for each beer in the quoted post)...

Couple labels for my two most recent beers. First one is a 100% Brett fermented Belgian Golden Strong Ale with honey and oak. And Killshot IPA

EDIT: Guess I posted this on the wrong thread? Weird.

Yeah, I had the same thought about the acidulated malt. In May I brewed a 100% Brett (B+L) Belgian golden strong ale with around 13% acid malt to get some base sourness in there. I brewed it to be super dry too, 1.006, to really highlight the tartness. Despite all that, there's hardly a hint of...

Interesting, I would definitely be interested in reading that. I wonder how you could oxygenate it that much without... oxidizing it. I guess aging in a barrel for a couple months could get you there. Or maybe plugging up your carboy with one of those sanitized sponge things they make for...

Yeah, I'm leaning toward this. It would be very interesting if there was some magic method of making Brett produce tons of acetic acid, but I'm pretty skeptical. The simple explanation would be that that there were just bugs in the barrels. I don't want to sound like I'm knocking the Surly...

I'm sure it's been posted on here before, but a couple months ago I read this interview with the brewers at Surly, where they talk about their process for Surly 5, the brewery's 100% Brett creation. Unfortunately, I've never had the beer myself, but I recall various posters (including the Mad...

Congrats! I think it's awesome that a competition even has a category for 100% Brett beers. I have two 100% Trois batches finishing up. I really need to devote an hour or so to reading through this whole thread once more to see how my results compare with everyone else's.

Excellent, thanks. I'll definitely keep that on my resource list. Going to start adding Beta/Cohumulone for the more popular varieties first... Citra, Simcoe, Amarillo, etc. I agree about that last part... I feel like those are almost too technical for a quick-reference chart, especially...

I added a few new varieties, including some new Australian / NZ varieties. New hops on the list include: Helga, Stella, and Summer. Summer hops sound particularly interesting to me, and I'll probably do a single-hop something later this year. I'm also slowly adding Beta Acids and Cohumulone...

Thanks. I'll sort through all that, it looks to have some good info. I am purposely trying to leave off older varieties that aren't available for purchase anymore, and that one list seems to really have everything covered, historic or otherwise. That's an interesting discussion about...

Pretty insane looking. I'd be interested to know what it is. Have you tasted the beer? Like someone else suggested, if it tastes alright, you could possibly drop a Campden tablet in and still drink it. (Never had to try that myself, but it sounds like it should work!)

Just like any other ingredient, Brett can create great, desirable flavors, and also create some really horrid flavors when used incorrectly. Making a good sour is incredibly complicated, usually involving complicated brewing and fermenting techniques, plus waiting a year to two years just to...