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Good suggestion, thanks. I think I actually had that in the first draft and deleted in a moment of uncertainty.

Fair enough, I've seen that before and it is very cool. I was going for a glossary explaining things in more detail than I think they are, though. But that is more comprehensive in other ways and a fantastic chart to have.

I recently compiled a glossary of common beer flavors, description words, and characteristics. A sort of guide for anyone looking up a beer or reading a review and wondering: "Sounds great, but what does that mean?" Obviously beer is incredibly complex and varied, so I definitely didn't cover...

I'm curious about this. I know Ithaca bottles their Brute (which has Brett but not bugs) with three different kinds of champagne yeast. I haven't tried to culture Brett from Brute myself, but I would assume the Brett survives.

Hopefully this isn't too off-topic, but as someone who's usually mostly indifferent to wine, I would be very curious to try a wine with a noticeable brett presence. Are there any that might be easy to track down? I'm sure wine is much more regional than beer, so I've always assumed I would have...

This is pretty much the exact same thing I did (with the cooler / hot water to keep temps constant.) I posted about it a few days ago: https://www.homebrewtalk.com/f127/my-sour-mash-technique-no-smell-320972/ I thought it worked great. The smell was exactly what I was looking for in a sour...

Brett is a yeast and definitely produces alcohol.

There seems to be a ton of ongoing discussion about sour mashes and Berliner Weisse, so I figured I'd share a technique I came up with that I think produced very good results. One caveat: this would be harder to do with larger batches. The batch I did was a bit under 3 gallons, and you could...

He understands the difference between the words grammatically, I'm sure, but wants to know why some breweries call themselves "Brewing Company" (ie Russian River Brewing Company) instead of Brewery. I'd be curious to know as well if there's anything to the distinction.

No problem — just hold out until 2015 and Fat Tire will be all over the place thanks to their new Asheville brewery.

I did a review of this the other day: http://www.bear-flavored.com/2012/03/oscar-blues-deviant-dales-ipa-review.html . Really enjoyed it, very Columbus-y and earthy and dank. I had a few cans while hiking in the Catskills, and it was the most appropriate beers I can imagine drinking outdoors...

That's a great suggestion, thanks. I'll do the research and get that info in there the next night I have a few hours.

Thanks! Yeah, that was one reason I tried to use a number of sources, and then compare them based on each hop's characteristics. If two hops didn't sound particularly similar from their description, I didn't list them as a substitute.

Was at the homebrewshop this week and saw two varieties I hadn't heard of before, Opal and Smaragd, so the list has been updated with them. I picked up 2 oz of Smaragd because, come on, I had to with a name that awesome. They sound interesting, a German response to Amarillo and Simcoe...

I am mighty impressed that he runs the whole brewery himself. Makes great beer too, with nice packaging. Very awesome, good interview.

I recently did a 100% Brett B beer that also hit terminal gravity (FG: 1.010; OG 1.050) after 2 weeks. I waited 8 weeks just to be sure, but it never dropped below 1.010. Maybe wait another week or two just to be sure, since yours was a bit higher OG, then I'd say you're good to bottle.

I know that some (if not most... it is engineered specifically for the industry) fairly large commercial breweries use StarSan, so I would be very surprised if that was the issue. I'd think you would taste it in commercial beers too. Not that I'm a commercial brewer, I don't know what their...

I don't see why this wouldn't work well. I don't have any particular recipe suggestions to offer you, but I say definitely go for it. Sounds tasty.

I can't remember whether the bugs will eat lactose or not... pretty sure they can, so it'll just be a "sour stout." Not that that's anything other than an issue of semantics, but I have had a sour stout before, and it was great. Jolly Pumpkin's Dark Dawn. I'd let it go and see what happens...

I would nuke the bucket and everything with PBW, and let it sit overnight. Then hit it all with Starsan, let it sit overnight again. Personally. I think that should do it. Brett isn't immortal; it can be killed. I would be very careful about bottle bombs though. Keep them in a tuberware...