Search results

Tell me about it. :rolleyes: ;) Only solution is to brew more often and tweak.

That link is to this thread, its a giant loop. :fro: :mug: Pretty sweet.

I think that would be great, I've done two very similar to that. The resulting beer is not stylistically very Saison-like maybe, but very good none the less. You lose some of the 'classic' saison flavors but they are replaced with interesting/funky/sour ones. Like in a Flanders, all the...

You put it on the yeast cake and the next day boiled it?

I like the Barleywine idea, sounds very good. I like Ryan's idea too obviously, but realize its not very likely any kind of 'majority' would decide to brew a sour beer.

I'd dry some, and keep some wet. I'm sure Al had a reason to give them to us 'wet' - the viability must be higher at least in the short term.

I think the process is exactly what it sounds like(soak some cubes in brett/bug dreggs), Vinny for Russian River dried them in the sun and they still worked how many months later put straight(no starter,etc.) into Brewpastor's fermented 888 which is a high ABV beer. I received 'fresh' bugs from...

That doesn't look quite right though????:( Two can play at that game. ;) :D I'd ask for details, but I checked you blog. Sounds interesting, care to share any more about it?

I would think that might be a problem, maybe you could wait till it warms up and the insulate it with a couple blankets/sleeping bags, or hit it with a space heater or heat pad/blanket at night? Not sure.

The Scottish is not right, 1388 is the correct Duvel yeast though. I recommend going to the Jamil Show archives on www.thebrewingnetwork.com and listening to the Belgian Strong Golden Ale show. Your recipe looks pretty good, part of the reason to listen to that show is to learn about how to do a...

Its not too low, tripels are supposed to finish dry. From BJCP: Vital Statistics: OG: 1.075 – 1.085 IBUs: 20 – 40 FG: 1.008 – 1.014 SRM: 4.5 – 7 ABV: 7.5 – 9.5%

Going for Jazz Fest this weekend. My father in law worked there with 'a major phone company' after Katrina for almost 2 years, and really came to enjoy the town. He asked us( me, my SWMBO(his daughter), his son(my bro-in-law), and sons SWMBO) whether we wanted to go to Mardi Gras or Jazzfest...

I just moved back in February, after living in Maryland for two years, before that I didn't homebrew( who was I then ;) )

I meant the option to run in a different social circle than my wife, in order to avoid her friends. And I was completely kidding, I don't dislike any of my wife's friends - some I don't go out of my way to see....but you get my point. And no friends come to mind who's wives/husbands I've...

Which marriage version is that? Mine doesn't come with that option? ;)

I'd argue, but I don't have a leg to stand on, 9-1/2 of the 10 beers I have in carboys right now are 'infected' with Brett/etc. The 1/2 is the biere de garde that only half is going to Brett'ed at bottling. Next in line is a non-sour belgian though, I want something with some body.

How can you take that position on this day of all days! ;)

Nut n' Honey. :fro: Seriously though, it was the honey, meads can finish very dry because honey is almost completely fermentable. If you want a higher FG, use less honey IMHO. Or your hydrometer is off, check water at 60F and it should be 1.000. Also, to the last poster, its...

You could rack it from underneath, but the Brett/etc/whatever is still in the beer if the pellicle popped back up like that. If you have the means to cool it down below 50F, preferably 40F I think, the Brett/etc. should slow down and fall to the bottom, then use a fining agent, then Campden...

How long from adding them till it cleared up? That is really fast. I hope those receiving these bottles give a full report. I've been wanting to do a bug/brett RIS for a while, but thought it would end up too dry without intervention. My friend crash cooled his Brett RIS, gelatin fined, then...