Search results

Thank you, I was wondering. Since I decided to brew by myself, I collect the crown caps. To avoid kinks, I open my beer with a lighter...

I have a question about the word "dregs". In fact, yeast at the bottom of a bottle of wine is called lees, close to the French "lies" (pronounciation=lee, without "s" sound ), like in "Muscadet tiré sur lies". Muscadet bottled on lees... Spent grains in a brewery are called drêches in French...

I did not react on that misinformation, the yeast strain in Lambic is definitely the Brettanomyces Bruxellensis and nothing else. It's to be found in a specific area close to Brussels (Pajottenland-Senne river). Due to the fact it's an open air spontaneous fermentation, you may find some other...

" i don't think over-carbonation/bottle-bombs are a concern for gueuze producers and blenders. " Of course not because they use Champagne bottles + iron muselets on purpose, or is my English so poor that you do not understand what I'm writing? Please be aware that my first job in 1976 related to...

That's exactly the reason why Gueuze is bottled in Champagne bottles! The Lambic wild yeast is a Brettanomyces.

If you don't mind, I've been there, and gave a reference to a website saying the same, so if you don't know if this is true why are you saying :"I'm contending..." just keep saying that you don't know...

Exactly, this is the yeast which generates the carbonation fermentation, sorry about my English, lack of time now to think about it. This is similar to the yeast that produces the sour Lambic in the Brussels area.

The source is my memory when I went there, but I found this. It's in French: Les levures sauvages brettanomyces ou "Brett" • La Bièrothèque belge

At Orval, there's a first fermentation using saccharomyces type of yeast, after a two week stay in tanks, brett yeasts are added and yeasts are also added for carbonation in bottle, Brett as well but I'm not sure any more, so no wonder you find those Brett yeasts.

The yeast you find in an Orval bottle (lees or dregs) is different from the yeast they use for the fermentation process...

The real Gueuze is made from 1/3 Lambic of the year 1/3 Lambic from the previous year and 1/3 Lambic from two years before, the young Lambic will generate such a pressure that it's necessary to use Champagne bottles. The natural wild yeast strain can (could?) only be found in the Senne valley in...

You cannot imagine how your post makes me happy. Knowing almost nothing about brewing, but making some booze, I always try to be efficient and to follow a straightforward method. I looked for Pico breweries, home breweries and so on the net and fell on my arse seeing lots of pots with lots of...

Hello, happy to have found this forum ... Actually it's because I searched for homebrewing ideas on Pinterest that I reached the forum... I was born in Belgium and live now in SE Asia (since 2003-retired from a University in 2017). Special beers are so expensive here that I decided to start...

Hi, in fact what you call a Gatling condenser by reference to the famous machine gun is a fire box condenser or shot gun condenser. Liebig condenser is different, it's one pipe inside another pipe for the coolant.. I have a Ø 3" VM column with a reflux condenser on top of the column and a Liebig...