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How much lactose is in those bottles? Are you aware that by every 2 points in gravity dropped by the Brett you're getting a full volume of CO2?

Not weekend but I started the brew day yesterday that was a bank holiday so more or less Finished today boiling my brett imperial stout after a day acidifying, when I pitched the starter at 1 pm I saw bubbling immediately but that's weird so I thought it was something else, but by 6 pm it had a...

How do you achieve that mousse like head? I've seen it in some of your beers and it looks really tasty! hahaha

I want to brew it every year but then I feel lazy about having to go to the mountain and collect them

Sampled some endeavour hops for a brew day in a couple days, on the nose it felt slightly herbal, fruity, mango an mandarin mainly but then I made a hop tea for 15 minutes and it tasted like chewing grass So maybe it's not worth adding them, at least not at the 15 minutes mark, maybe at...

In theory this aids with biotransformation, and releases fruity esters by itself

I'm more of a Belgian influenced brewer so I would say a tripel or a quad, but since you want them to be under de 5'5 ABV mark and you're more focused on the german side, my votes are the obvious Oktoberfest which was originally created for a wedding (nice story to tell on the wedding day) and...

You need 25 billion cells, I'm not sure if overpitching has any effect on it, I usually pitch more than needed as I do pretty small batches and I can't weight that small quantities, so I assume it's ok to overpitch as I haven't noticed anything weird Although you need to take into account that...

As a rule of thumb, you need for carbonation and conditioning, 1/10th of the yeast you pitched originally

Adding yeast is the same thing you've been doing, but in this recipe, for some reason they think there isn't enough viable yeast to bottle condition, in Belgium nearly any brewery dors re yeasting because they usually split the yeast from the beer, usually through centrifugation, I do it when I...

You can mash high, use lots of unfermentable sugars and don't use a var diastaticus strain, avoid simple (sometimes called adjunct) sugars and you are good to go, basically this is what you would do for a pastry stout or any beer you want to finish high

Pitched today the Claussenii vial which was acetic too, decanted most of the liquid and pitched the slurry, my fermenter is sealed now and keeps bubbling so it shouldn't turn acetic the rest of the beer

Let it roll for a while but watch out with oxygen intake, if you have Brett in there you can turn the beer acetic, and too much acetic it's not a good idea If when you taste it you want to keep the culture, throw some oak chips in there, once you bottle, let them dry and then store them in a...

Some belgian yeast smells pretty sulphuric sometimes, I recently brewed a tripel with the Westmalle strain and it smells like rotten eggs and farts for 3 days or so, then it takes a couple weeks for it to clean. The first time I used it I thought something was wrong, that I went to hot or even...

Are you correcting the temperature? Although it's still weird that you get the same readings, maybe the temperatures are varying accordingly to give you that result but what are the odds?

Worked at sea for a while so I know a couple of lorry drivers that sometimes do containers, I thought it was just an issue here but I see it's more or less the same worldwide

Cold crashed one of my saisons to clean it a bit of floaties, testing a new method to avoid oxigen intake while cold crashing

You will need to re-yeast, depending on the final ABV, some will work, some won't, but with home methods, you sure will find a strain that can do the job, don't expect your beer to reach 30% or anything that extreme

I don't like to clone anyone as I want my beer to have my style, but I've been inspired by Westmalle for my Tripel and recently I've researching on replicating the taste of Blanche du Hainaut from Brasserie Dupont, again, I don't want a clone, I want something that is refreshing and smooth as...

Yeah, it was an 8 hours long brew day without including cleaning haha I added some extra sugars too, mainly for colour as it was a bit paler than the quad They are conditioning in the bottle, I will give them until January but I will open a bottle of the spiced one by Christmas