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CornyKegs 728
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  1. M

    Bottling Brett (w/o priming sugar) BEFORE it reaches stable FG

    I know everyone says to bottle beer once your FG has become stable for a few days...but I was wondering if: Has anyone ever tried to bottle a Brett beer (or any beer in general) WITHOUT ADDING PRIMING SUGAR...BEFORE it reaches FG and allow the brett to reach FG within the bottles? Basically...
  2. M

    Wyeast 3789-PC Suggestions on fermentation

    I created a recipe for a Belgian Dubbel and was planning on using Wyeast 3787 but my LHBS only had Wyeast 3789-PC in stock so i bought it without doing any research... It looks like this is a seasonal blend of 2 yeasts (Sacch and Brett) and the newest threads I could find online regarding...
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