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Did you take a gravity reading before fruiting? I would leave it on the fruit for at least 2 weeks and take another reading. Did you see an active fermentation when you added the apricots? I think a few days is to short - but as far as your question goes, I would not count cold crashing as...

Sorry, I missed your previous post. Sounds like you came up with a great plan. I have not experienced bottle bombs while bottling with Brett. I always get down pretty close to 0 (I have heard 1.000-1.004 is good, but I have always stayed under .002) if I want to add Brett at bottling. I...

Sorry for your loss. Looks like a very happy pup, you did a great job giving him a good life. I think you should brew up a nice milk stout in his honor.

Adding your lacto after the primary fermentation slows down could be an option to make something different. I think you would detect more of the Hef characteristics that way.

Rye Lager sounds pretty nice right now

Cool, thanks. I have not tried them before, but am looking into it. There really is not much information on their web site. I will try and do more research. What has your experience with them been like?

Does anyone know of any smaller scale hop farmers that may sell to home brewers willing to drive out? I am trying to localize my brewing ingredients for a project I am working on, and would like top find farmers willing to sell directly. I have not had much success in my search so far...

You don't think that Belle or 3711 can finish out at 0 (or very close to)? What FG's have you experienced with them?

I've kinda been thinking the same thing. If you pitched the yeast in stages, I would think that you could get it down to 0 (or close to). I have used Belle to help me finish out Dupont, and I don't really pick up the Belle characteristics at all --- only the Dupont. ....And then factor in the...

I would def fill it with near boiling water before putting beer in there. You will lose some of the whiskey, but you could add that back in when you are more comfortable with it. I would want to make sure there are no leaks before putting beer in there. You should probably wax the whole thing...

In many Scandinavian and Eastern European Farmhouse beers they are or were using Juniper. This Juniper is juniperus communis var. communis. In the Pacific Northwest we also have Juniper Communis, but I believe that this is a different variety ( juniperus communis var. depressa) . I think...

Pelton is listed as 60-80 mg/L beta glucan.

Brett doesnt need much at all to make an impact. I would continue with the planand use the Brett with the 3 gallon fruit batch. I would leave it on that fruit for a few months then bottle. Sounds very tasty!!

That sounds pretty good. What temp are you gonna mash it? If you are a bottler, adding Brett at bottling can be pretty cool in a speedy sour as well. I have been meaning to experiment with this method of quick souring: Brew a 6 gallon batch. No hops in boil. Pull out 3 gallons. Chill...

Full Pint

How exactly do you use the milk? Like a paint brush to apply it? Have you aged any of these beers- Did the label hold up, or were there any stinky milk smells? I'd like to do a basic label for my brewery as well, but I'm not looking into any thing that is gonna take up a bunch of time or money.

You can order it in 50 lbs from them online. It's 62.50 for base malts if I recall. Shipping puts it closer to 100 for me in the same state. There are 3 LHBS's in Oregon that supply it, but the price is high after shipping and the shop takes a small cut. At LHBS shops you can order small...

I'll let you know. I'm thinking equal parts Mecca Grade Pelton, Shaniko, and Skagit's Obsidian with Wallonian Yeast from TYB. If you end up making the trip out the Burlington let us know how the experience was. It's a long trip for me, but I could make a day out of it with stops at Holy...

Personally I would toss it and plan out a sour. I wouldn't be excited to drink something that I thought had mold in it. What kind of microbes are in the Quad?

Head over to the All Grain Section. There is a thread going about Brut on the first page.