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I think most temp controlled barrel rooms sit around 16°C so yeah, it's more than probable that RR aims for 60 (this like 15 something C)

Brett B is most likely the one you're familiar the most, horse blanket, earthy and so on. Then you have Brett L, which really is a strain of Brett B, a bit more fruity. Brett C is another option, I used it for a Tripel and so far so good, hay like notes and some fruit notes, but it's more...

Is the glucoamylase a must? Not the easiest thing to find where I live. I was thinking about using kveik but I understand that the idea is to leave no sugar behind so it doesn't take that much for brett to reach terminal SG and be safe to package? So maybe it can be interesting to use a STA1 +...

I replicate the same techniques (single or double decoction) and cold condition so maybe that makes my brews feel more "real" to me taste. I find that most german lagers have a kind of banana grainy note, like banana covered granola, and through the decoction and the use of Skare, most of my...

Has anyone used that method for a traditional Berliner weisse? I'm planning on brewing one between the end of this month and mid February to have it ready in the spring. I want to use brett at secondary but I'm not sure how it'll work once the beer is already sour and if it will make the brett...

Well as far as I'm aware, matter can't be created out of nowhere so everything in there comes from your beer. And I've had beers on the yeast cake for months and no off flavours, so yeah, someone in a 30 years old book can say whatever he wants about autolysis, but my experience tells me that...

I successfully package hoppy beers in bottles, but there's a big but, I brew 1 gallon batches which means the beer is gone in a week if I only drink that for a week. If I kept them longer, probably they will get skunk in 3-4 weeks

The goop is called trub, it's basically proteins, hops and yeast, it won't harm your beer because it came from your beer

Won't the hops get pretty bad during the journey? If you can keep them at 5°C or so it might work, but if there's no legislation about that, I think a good idea would be bringing some rizomes so you can have your own hop plants

Have you tried one done with kveik? Because if treated like a lager except the ferm temp, there's no difference I can taste between commercial craft lagers and mine, I do lager them for a week and an extra week after bottling, I do single or double decoction too, oh and I pitch lots of yeast to...

My session Baltic Porter, with a bit of smoked malt and fermented with Skare Kveik (lager like)

Vodka adds nothing, just alcohol, so we can swap it for a high ABV, Kahlua and espresso add both coffee, this can be swapped for some coffee notes in the grist from roasted malts but not too much and then adding espresso at secondary together with a high FG for the sweetness. For the oat milk...

I have a whole vial with the best before on January 28th, it's for a 1 gallon batch so I think I will pitch the whole thing then

I'm actually planning on using Hornindal (WL isolate) with Galaxy for that reason, will it outcompete such an expressive hop too?

Depends on the yeast and other ingredients, if you use a lot of hops, you're probably hidding part of the yeast character. In a maltier beer with roasty malts, the malts come through more than in a pale, so the yeast does bring lots of flavours but it'll be the grist and the hop schedule what...

I need to replace the lid for another one to place an airlock, so I usually remove it when fermentation has slowed down but still active

I add the syrup at 90 if it's dark to get some maillard and at 15 or 10 if it's the clear one

It does work in "lagers", I've used it a couple times

So far I've made a couple of Imperial Stouts and stouts, a "Dubbel", a german pils and a baltic porter

I now make my starters at 1.070 and add plenty of nutrients, all take off in hours now