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I did see this post. Thank you for your response though. I may try to add a small amount of roasted barley and or home-toast some victory malt. I think the victory malt would add some roasted flavor with little change in SRM...maybe even a bit more when roasted in my oven.

Nobody has any insight?!

You could always do a "no chill". Ive had no change in results when I do that. I basically chill it as much as an ice bath will allow (usually to around 110-100 degrees or so), then transfer into carboy as normal and add airlock to keep O2/bugs out. Wait til the temp is the same as the room...

forgot to add yeast to recipe: wyeast 1728 Scottish ale Thanks!

I'm looking to get some roasted flavor (stout like) but none to very little increase of SRM. I've seen a few posts on this topic, and on other web sites as well, but nothing has given me any real definitive answers. My recipe for a White (Christmas) stout. 5.5 gal 79% Maris Otter 8%...

Yea scotch gets pretty pricy but this brew is a gift for the birth of my bro in law first kid. I figured something he can open every year to celebrate and...he is a fan of the highland park so I felt its worth it for the gift...plus I can part with 2oz scotch. The idea is to add scotch...

Since I cant find much on this topic in the forums, I'm resurrecting this thread in hopes it can help someone else. I made a bit over 2-gal of a 1.10 og barleywine (maris otter base) and needed the 3-gal carboy, so I split it between two 1-gal jugs. Tasted on transfer and im pleased with how...

All of my first year hops (Williamette and Zeus) are doing fantastic (8+feet tall already). Also string beans ant tomatoes (from seed) are doing well. The giant rabbit in my yard ate the spinach and cucumber though... Im in CT

I actually thought of doing this as well. I ultimately thought it would be too deep and scrapped the idea. Let me know if you do it and how it works for you! I saw a video on Northern Brewer TV where a fish gutting station was used for a coolship...same basic idea I suppose...

Oh...pitch temp of 65 and its been between 62 and 68 ambient temp since...

I just brewed an imperial belgian wit - decoction mash with an OG of 1.082 (yea - imperial!). (I do 1-gal batches)All temps were hit perfectly! I pitched a packet of wyeast 3944 (nov 2012 stamped on package) - and it started fermentation in about 2hrs and has been a beast since pitching 24hrs...

So would you recommend to not use sugar to prime when bottling? i was planning on standard bottles/caps and malto dextrin or raw sugar...

Thanks all. This is my first brett....everyone is super helpful. How long should I let it sit in the wood chips? Also, how do you know if the brett us "working" in the carboy and isn't dead or if I should pitch some more brett dregs?

Well...more specifically, wil they survive? I travel a lot for work, and will (hopefully) be buying some Russian River on my next trip. Im from NY and we dont get this wonderful brewery here. If no RR, then just general dreg transport... I am not checking any bags. Im hoping to transport...

Thanks dcp27. Thats a good forum to have saved. One other question...what is the deal with adding wood to brett yeast? Ive seen people add a wooded dowl, or chips. I want to do it for flavor, but does it give brett a boost?

A little background - I brew 1-gallon batches and I am a bit "rogue". I brew what I feel like and dont really controll temp to much - (outside seasonal room temp), I dont own a hydrometer, nor do I secondary. So far I have had some really good results by brewing smart and simple, and just...