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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. Vaughn

    All Brett RIS Attenuation?

    Chad also believes you should treat Brett like Sacch. Just saying...
  2. Vaughn

    All Brett RIS Attenuation?

    Where did you draw this conclusion from? Every Brett primary beer I have done has reached 1.001-1.006. I can't imagine you only get to 1.030!
  3. Vaughn

    All Brett RIS Attenuation?

    No need to pitch Brett at lager pitching rates - you should treat it like sacch when using it in primary fermentation. It will easily attenuate better than sacch.
  4. Vaughn

    Sourness in Brett Beers

    I think Chad talked about it during the VT Brewers Conference. I might have just read over something fast.
  5. Vaughn

    Sourness in Brett Beers

    Check out The Brettanomyces Masters Project
  6. Vaughn

    Sourness in Brett Beers

    Oxygen exposure to Brett can cause a acetic acid and lactic acid in small amounts.
  7. Vaughn

    Pellicle Photo Collection

    ^Why so much headspace?
  8. Vaughn

    LHBS said bottle after a week?

    When I said you need Lacto/Pedio to get sourness, I was referring to a sour level you would get from commercial examples. Yes, Brett can produce acetic acid. The amount is still very tiny compared to what most people seek in a "sour" beer.
  9. Vaughn

    LHBS said bottle after a week?

    You need Pedio or Lacto to make it sour. With Brett, all you will get is the funk. Check out for more information.
  10. Vaughn

    Anyone kept their Brett beer on the primary yeast cake for months

    Leaving it on the cake leaves more food for the Brett. I have never used a secondary with my bugged beers.
  11. Vaughn

    What kind of bugs are inside Jolly Pumpkin?

    Bryan, I have had great results using Hannsens dregs as well in a few beers. As for the JP dregs, I believe their beers have Brett, Lacto, and Pedio. Crack open a bottle of their Perseguidor 5 or Lambicus Dexterius and you will agree.
  12. Vaughn

    Pellicle Photo Collection

    This is another batch of Belgian Single I have going with Rosealare and WLP500
  13. Vaughn

    Pellicle Photo Collection

    That Kriek has some nice lacto bubbles. Why did you go about adding the cherries for the entire aging process?
  14. Vaughn

    clone chimay and westvleteren 12

    Traditional Westvleteren 12 18-E Belgian Dark Strong Ale Size: 5.5 gal Efficiency: 80.0% Attenuation: 75.0% Calories: 348.06 kcal per 12.0 fl oz Original Gravity: 1.103 (1.075 - 1.110) Terminal Gravity: 1.026 (1.010 - 1.024) Color: 33.16 (12.0 - 22.0) Alcohol: 10.31% (8.0% - 11.0%) Bitterness...
  15. Vaughn

    Fruit + Brett in secondary?

    If you want it to be more fruit forward, I would add it in the last few months..
  16. Vaughn

    Pellicle Photo Collection

    I know, I can't wait to taste the finished product. It is the best pellicle out of 41 gallons of different sours. Time to get something else started...
  17. Vaughn

    East Coast Yeast Bug Country

    Wait, Bug Country was already released? Al said it wouldn't be out until Nov/Dec?
  18. Vaughn

    Brett Zombie Dust

    I have had great results under pitching Brett.. Make them work for it!
  19. Vaughn

    Sours in Coopers fermentor

    With a larger sour starter, you lose complexity from the bugs. The more they have to work, the better it gets.
  20. Vaughn

    Pellicle Photo Collection

    Update on my Oud Bruin Pellicle. Bugged in May, so it still has a lot of time to go..