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I like poop and small organisms in my grain-based snacks and beverages. As homebrewers, we are all united by a common love of yeast piss/poop - in my case, I have a particular affinity for belgian yeast piss. The organic world is a disgusting place if you are both learned and squeemish.

I used a blend of Ommegang Brett from Aphrodite dregs and WLP500 Trappist Ale. To tell the truth, I first tried WLP Dry English Ale (English tea, English yeast right?) but I think I was too impatient and innoculated at too high of a temperature...No activity for a few days. I wanted it to be a...

Alright so I found out what I did. No, I didn't follow a recipe, but I did surf the forum about this topic. I got a 3.3 lb can of light LME and one of those kickers that's what, 1.5 cups worth? It was pale LME. .25oz simcoe leaf was added at 60 minutes. 60 minute boil. ~2.5 gallons pre-boil...

I made an earl grey tea beer. It was during the summer session at school, so I used lme because I didn't have time for a proper mash. I thought that Earl Grey tea could take the place of hops for bittering. I ended up first wort hopping with a bit of simcoe leaf because I thought the flavors...

I'm not offering direct experience with what you propose, but I would not recommend adding straight sugar. It'll taste like hooch (fun old-school term for straight white liquor). If you want something like a beer that's more complex and appealing, go for the malt extract syrup or, even better...

Petrus oud bruin. About 4.5% IIRC, but oh my goodness! I usually like the bigger beers 'cause I like a slight hot alcohol burn mixed in. I only had it because of a mistake by a waitress. I asked for Petrus aged pale but she brought me the oud bruin. I'm not complaining! *smiles and wishes he...

I actually have a big lager sitting at about 1.030 - down from 1.094. I am thinking of pulling it out of the cellar and dropping in some brett. Alternatively, I have some jp dregs sitting in the fridge waiting for some suga. I'm tasting it tonight to see which one seems like a better prospect.

Should I be worried about it getting vinegary if I draw out a sample? Forgive my ignorance, this is my first batch of wine... Also, I plan on letting the sugars in the OJ ferment out as well so I don't think it will be an accurate approximation if I just mix OJ with a sample. My inspiration was...

I'd like to squeeze a half gallon or more of orange juice into my concord wine which is nearly done fermenting. It's bone dry and tastes like a pinot noir. No sulfites or anything, I'm letting this go all the way no matter what else I do with it. Anyone have experience or opinions on adding...

The title? I just translated triple into german... it means Triplebock, or Triple Goat. Well, I've never done this before, but I'm just going to put it out there - I scored wlp885 Zurich Lager yeast, and they claim you can make a lager over 11% abv. According to a number of folks on this forum...

The Tripel IPA was brewed in July, bottled in August. I don't want to change the subject on here, but I have three 1-gallon experiments sitting pretty right now with white labs brett b, brett c, and brett l. Interestingly, they all took a 1.040 50/50 hefe wort down to 1.010. It's been consistent...

I made a tripel IPA with ~90IBUs and the gravity drop says 9% abv. I did 50/50 pils/2-row and 1 lb light candi sugar for a 3-gallon batch. Glacier hops only. I used my own harvested blend of Ommegang's brett B and wlp500. My simplest and best recipe to date - of course I've only been brewing...

Just pitched a fresh vial 2 days ago into a 44 SRM "Oud Zwarte" (black instead of brown 'cause it's darker). Anyways, 1 day lag and its kicking off belgian esters at around 75F with a beautiful kreusen. I am super excited. Also, would love to try roeselare (which does not contain brett whereas...

OK, got it. I may resurrect this thread if I can actually perform this method and see it through to the end. It looks like nothing more than step-mashing green malt and isolating the "supernatant liquid" to add pre-boil and then again during fermentation. They claim 96% attenuation. We shall see.

First off - and I edited my last post but that disappeared - I found the original article, check it out: http://www.thefreelibrary.com/Boston+Beer+to+roll+out+Infinium.-a0268215651 In it Koch says that the low-mash green malt didn't get the RDF that they wanted. They actually put the...

Interesting. Applications for this method? Was thinking about a 100% wheat beer? Saw a few threads where people posted on that. A super-dry light beer? Wouldn't this be a great way to bring the yeast esters to the forefront in a session beer?

I searched this forum but I didn't find anything on the mash method that Boston Beer Company used for Infinium? Have not had the beer, but I read an interview (was drunk, can't relocate the link - help?) where Jim Koch claimed that he had patented a method of mashing in the 70F degree range for...

I just plopped 3 gallons of local raw cider into a 3 gallon carboy and let it go last weekend. Boiled about a pint of a separate gallon with 4 oz of brown sugar and poured it in, just to give it a kick. Sitting at about 50 degrees F and chugging away. The cake is now above the first ridge on the...

I'm making a wine for my mother. She wants an American variety, and my LHBS has what they call New York Varietals available in 6 gallon pails. I've decided on Concord. I don't want to make Manischewitz, so I want to mix it up somehow. It comes pre-innoculated (which I am not too happy about)...

Sooooo... Ijust wanted to say that I pulled a jar of wlp410 wit II that I had in the fridge (with some grains of paradise and coriander still mixed in) to try in a cider. I decanted the liquid, poured it in a 1-gal carboy and followed it with almost a gallon of cider at room temp. Instant...