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here's a beer I'm thinking about making. Thoughts? OG 1.066 FG 1.017 IBU 53 ABV 6.3 % SRM 7 steep: 4oz crystal 20L 4oz caramunich 4oz aromatic boil 60 min (4 gallon boil size): 6lbs pilsen DME (including 2lbs late addition) 1 lb sugar Hop schedule: .5 oz Simcoe @12%AA...

just my opinion, but that looks like too much caramunich, too much hops, and too many spices for a saison! two separate dry hops? really? and... "walnut leaves, maybe orange and lemon leaves, possibly a bit of zest, and maybe some cloves or vanilla in" -- that just sounds like overkill...

I would've put the whole batch back in the fermenter (being careful to aerate as little as possible) and then left it for a week to let all the carbonation come out of the beer. Then bottle again, with the correct dose of priming sugar.

it boggles my mind that anybody would want to pitch onto a yeast cake.

but isn't it the alpha acids in hops that prevent bacterial growth? I always thought there was a direct relationship between the hop bitterness and the hop's antibacterial power. I thought that lambics use aged hops because they wouldn't stop the lacto, pedio etc from working... So if we want...

When I bottle, I use a range from 10oz bottles, 12oz bottles, 22oz bottles and 750ml ones -- all in the same batch. There's no noticeable difference in carbonation level, as far as i can tell.

you know what: nevermind. for some reason i thought you were intending to harvest wild yeasts...

when the wild yeasts/lactobacilli find your wort, you'll know from the way it looks. the top will become unmistakably frothy. Sometimes it takes several days. If you cover it with some wire mesh or cheesecloth, that'll let airborn yeasts and bacteria in while keeping undesirables like flies...

oh yeah and the color turned out perfect, kind of a pale yellow-orange...

Ok, so: I wasn't able to get acidulated malt at the homebrew store, but I did a little research that indicated that acidulated malt is basically a pilsner malt that's sprayed with lactic acid. The store had some lactic acid, so I added that to the boil (5 milliliters). Anybody had experience...

Brettanomyces - Wikipedia, the free encyclopedia

well, i added the dregs of a couple of orvals. We'll see what happens! (i hope it doesn't take a year). this is a pretty high gravity beer -- how does brett do with that?

This batch (a mutt: a russian imperial stout fermented with a belgian ale strain) is sweeter than I'd like. I'm pretty sure the sweetness is coming from too much crystal malt. What do you think about adding some brett?

You heard wrong. Underpitching increases esters.

cool, can't wait to try it. that bastogne yeast strain sounds good, too... maybe I'll get some since it's june!

how much acidulated malt are we talking about? I'm guessing I could steep 4 to 6 oz or so?

I once made a saison with yeast cultured from a bottle of saison dupont. It was amazing. But it lacked the subtle sourness I like so much in a saison. How do you get it to come out a little more tart? I don't think there are any lactobacilli in that beer. Should try some acid malt...

okay here's the easy answer: take any recipe and then add two pounds of sugar!

I'm down if you wanna get pilsen or extra light instead of light.

oh come on. Cut it out with the fear-mongering. I've made countless weird fermented products that had god knows what in them. It's next to impossible to get sick off of a wild fermentation. The biggest risk you're taking is that you might not like the flavors you get. Read "wild...