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Does that apply equally to the English Brett? I'm thinking of dosing an Old Ale and letting it sit a year. I usually run Star San through a keg as soon as I empty it and rinse, then again just before use. I assume with Brett, I'd better go the extra step of disassembling the posts etc.?

I'm late to this party, but I have a Mild in two carboys right now, one with 002 and the other with 005. I find the 002 much fruitier and much more flocculent. Both were fermented with 1 qt starters, new yeast from the vial. Both started in the mid 60s in glass carboys, then brought to room...

Thanks guys. I think I will use 2 layers of the Reflectix, with either fiberglass or foam sandwiched between.

I just finished constructing a Sanke keg mash tun. I would like to have the option of applying direct heat, but don't want to depend on that for maintaining temperature for fear of scorching the grain. What has worked for your folks as far as insulating the whole thing?

I have seen a lot of comments that the Roselaire blend is "not very sour." Personally, I like it the way it comes out, but if you want more sourness, I would blend with a lambic.

I have two batches in process with the Roselaire blend now. One is about 13 months old, and the other is 5 months old. Both have the same grain bill and hops, but the first was started with an Abbey yeast, on the advice that I should start with a different yeast. I can't detect much...

I use mine during the boil. Main advantage is that you don't have to cool down a large sample. I'm never all that worried about the exact gravity of my beers. Long as it's close to what I was shooting for, I'm happy. For final gravity, I just want to know that it's done, IOW, not changing...

I tried to make a Scotch Ale with Liquid Smoke. Only undrinkable batch I have ever brewed.