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I took Johnny Max's recommendation and added 6 Beano tabs at flameout (though he encouraged adding them to the mash as well). The beer seems to be taking to the sugar really well. I'll likely go with oak for a few months and perhaps some dry hopping at the end. Are you planning to carb it...

You can use a stir plate, but I'm not fortunate to have one. As far as I know, Brett really doesn't need to level of O2 that Sacc. does for growth (I could easily be wrong). Your method of stepping it up looks good, I normally gave it similar time (2-3 days) as I do for normal starters. But...

How are things going with this beer? Have you had a bottle/sample in a while? I'm working on my own big beer. It started at 1.142 and so far has had 3# of sugar added. I haven't really taken and gravity readings lately though. Any tips for finishing it out? Did you add Beano, I can't...

Amazon.com: Countertop Water Filter, Maintenance Free, 20k Gallons, White: Home & Garden I use one quite similar to this. It lasts (theoretically) forever and the flow is pretty fast. DC tap water tastes fine but has plenty of chlorine/chloramine.

Like Ryan said, 100% Brett beers really need bulky starters (think lager size) for a primary ferment. When I do 1.060ish 100% Brett beers, I generally start with about a 1L starter and build that up to 4L for the proper pitch amount. I get fermentation going in about 12-24hrs like normal sacc...

I brewed the same recipe as OldSock also intended for the barrel. I really recommend not using 011. It's less attenuative and just doesn't produce the classic Alt flavors as 1007 does. I would also note that we used Munich as the base malt with no Pils. It will produce more of a malt bomb...

I guess I should ask Midwest themselves, but all their Safale yeasts are different prices. Thoughts? Dried Yeast :: Midwest Supplies Homebrewing and Winemaking Supplies

Looks delicious, I have a "real" Oud Bruin with similar recipe souring right now. I used Roselare plus some bottle dregs. What are you using to sour the rest?

Sirsloop - why was your nutrient addition schedule? I have a big beer fermenting right now (OG 1.142 before any sugar) that I've been adding 1L of wort to, O2'd for 2min each day (I started with about 1.5gal). After the final wort addition, I was going to start adding sugar to hopefully get...

If you're worried you can always throw in a tablespoon or so of flour for a more set haze. Reviews have also pointed out that WLP400 is a very poor floculator, so yeast will likely remain in suspension unless you cold crash or filter.

Assuming it's the same Clausinii which I've heard is debatable. Just opened the first bottle of Mango Chipotle that was 100% C last night and it was fantastic, but didn't get a whole lot of yeast character from it. Still way too young to judge though.

Brett C (from Wyeast) is a VSS and is "available" from April to July. You might be able to find some into the fall and perhaps winter, but it's quality might be diminished.

Couple things I've noticed in the 3 100% Brett beers I've done (2ea Brett L, one C). Like you said, the vials/packs contain a small amount of yeast, you need to build up huge, lager sized starters. I also found C to poop out below 75, but L had no problems with a cooler temp. I've gotten...

Just to hijack a little bit... I heard Jamil say that Aromatic has enough diastatic power to convert itself. I was considering doing an all Aromatic beer. Thoughts? It's generally described as a maltier Munich malt. I've only used it in small amounts here and there. -- <i><a...

I have a Chipotle Mango beer about to be bottled now and it's quite spicy. Not too hot, but plenty of residual heat and a nice smokiness which blends with the tropical fruit of mango. There's an article in the newest BYO that has a recipe using fresh chillies. Good luck! -- <i><a...

I'm with Ryane, Dutchess is a blend of young (sweet) and old, barrel aged beers which is then filtered and pasteurized. There should really be no reason for bottle to bottle variation unless someone is screwing up at the brewery. Finishing up a bottle of Rodenback GC right now and aside from...

I've been reading all the threads about brewing 120min clones and have gotten a lot of great advice. But, I really want to do something that's no more than 20% sugar (ideally 10-15%) and the rest malt. I've read Johnny Max's article on BYO, but I have a few more questions. I plan on doing...