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  1. sockmerchant

    Using multiple Brett strains in primary fermentation

    Actually, my brett only beers have finished in much the same time as sacc beers. Maybe a day's different as a maximum to reaching FG
  2. sockmerchant

    Using multiple Brett strains in primary fermentation

    No, the superattenuation only seems to occur during mixed fermentation. Even when adding a different brett at secondary I have not had the super high attenuation that I have had when sacc was used in primary. Actually, even when I have used mixed fermentation with sacc and brett in primary I...
  3. sockmerchant

    Quick (ish) Flanders?

    Second update. I tried a bottle from the second half of this brew tonight. Since bottling the first half, I messed around with it some more while it sat around. I added some second runnings from a russian imperial stout, a fair bit of montmorency cherry concentrate, and some oak cubes thats...
  4. sockmerchant

    New Zealand Brewers

    I would very much caution against using this kinda stuff. If you do, it had better be as part of your mash. There is no effective way of shutting down the enzymes, and you will very likely end up with a gravity of 1.000 or below. I tried it once on a failed batch and it ended decidedly ****e
  5. sockmerchant

    What's the fastest you've bottled?

    Most of my standard ales get bottled or kegged after 2 weeks. I dont generally secondary these unless I dry hop. I have found negligible difference between 2 and 4 weeks of conditioning. The last proper test I did involved brewing the same recipe 2 weeks apart. Bottled one at 2 weeks the other...
  6. sockmerchant

    New Zealand Brewers

    Good to hear. I just had a taste of my DIPA (still in the process of dry hopping), and is very promising. It has some brett trois in it. I'm not sure it will offer anything massively distinctive in this one, but its tasty so far. An 80+ IBU beer might not be the best way of seeing what taste a...
  7. sockmerchant

    New Zealand Brewers

    Generally speaking, when using brett in primary, it will finish roughly at the same time as your standard yeast.
  8. sockmerchant

    New Zealand Brewers

    Some belgian beers do have very strong yeast derived flavour, such as Duvel.
  9. sockmerchant

    New Zealand Brewers

    23C should be fine towards the end. Could go even higher though. yeah we can do some swapsies. Warning: most of my recent ones have been odd ball brews. I like em of course, but...be warned :) I havent had in triplicate. Dont seem to see much of their beer in auckland.... odd. Hear good things...
  10. sockmerchant

    New Zealand Brewers

    I havent used this one, so I can only speculate. The only Trappist beer with brett is Orval. So... I'm guessing thats what they are going for. I dont think Wyeast actually has the Orval yeast. So I think you're right, \its probably 3522 Belgian Ardennes which is the Achouffe yeast. I have heard...
  11. sockmerchant

    New Zealand Brewers

    Might send a few in to get some feedback. I dont pay any attention to style, so... would just be in whatever category fits best. This is not helped by the fact that 7 of the last 8 brews have involved brettanomyces, lactobacillus or a whole swath of other bugs. I have some golden strong i'd...
  12. sockmerchant

    Pellicle Photo Collection

    My three month old flanders red
  13. sockmerchant

    Quick (ish) Flanders?

    A quick update. I bottled half of this a couple of weeks ago. I got impatient and tried one last night. Still needs some time to carb up properly, but it is very nice. It can do with a bit more sourness. However the brett L has made for a very nice beer. Its sitting at about 1.008. So there...
  14. sockmerchant

    Flander's Red and Brown Project

    Fixed for you.
  15. sockmerchant

    Flanders red - feedback on process

    I'm a sour noob, but looks fine. I havent used oak spirals, but I thought they can be quite potent? I have a few different things going at the moment, and I can confirm that Roeselare is awesome. I have some oud bruin with the WLP665 which i gather is supposed to the whitelabs equivalent. I...
  16. sockmerchant

    New Zealand Brewers

    I picked up a small oak barrel recently. Its currently sitting with water to swell and become water proof. So, I'm thinking i'll have to put some hardy beers through it to get most of the excessive oak flavour out. So, will probably be making a russian imperial stout this weekend. Either that...
  17. sockmerchant

    Brett on brett

    That is a good point. I was thinking purely from the standpoint of it converting by products left by the primary fermentation. But yes... There is likely to be more sugars left that the fresh pitch will consume. Might need an experiment at some point. After primary i'll have to split a batch...
  18. sockmerchant

    Flander's Red and Brown Project

    Sounds fun! Over the past 2 months i have managed to brew 35 gallons of sour and wild beer. More than half of that will be sitting around for a year or so. Stupid waiting....
  19. sockmerchant

    New Zealand Brewers

    It not a bad yeast. It attenuated well and results in a beer with a lot of character. It doesn't flocculate particularly well though so takes a long time to clear. I haven't used it for a long time, so perhaps my increased experience will yield different results
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