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Howdy all, I'm making a big Christmas Strong Ale (with spices and cherries) and want to make sure, now that it may be too late, that I don't end-up with a stuck fermentation. Over 17% of the fermentables were adjunct sugars (cane and brown plus cherry juice), I aerated well, and pitched...

Thanks a ton!

Howdy, So I brewed 2.75 gallons of milk stout with 13 oz of lactose, OG = 1.052. I used White Labs Burton ale yeast (expected apparent attenuation 69-75%). What kind of attenuation can I realistically expect with 13 oz of lactose in there? I'm at 57.6% apparent attenuation right now...

I agree DarknMalty. Fruit cake fits it well. One note- the ones I just picked up have mellowed out a good deal since January, but I'm not sure its as good as it was before. It seems to have lost some spice and even some body

Never did, got into all-grain instead and that kind of took over... as it tends to do ;) Have made a couple of hopped ciders though- they've turned out pretty well.

Don't think its a lager- I'd say more along the lines of a strong ale. Seems like Belgian yeast (something like Whitelabs Trappist or Belgian Strong?). The main flavor that comes through other than malt is nutmeg, though I can't tell if the spice comes from the yeast or from actual spice...

I've been wondering how brett and high IBU's would interact. It sounds like it could be really complex. Are you going to dry hop late in the game? Let me know how it turns out, might be something that I would try sometime.

Well, I'll report back with the post-grain freezing results of the second batch. I should be brewing that within a week or two.

Hi All, I want to make a 5 gallon batch of some kind of sour brett. I would like to get the lactic acid in from acid malt rather than pitching lacto bacc into the wort. My question is, how much acid malt is right? The grain bill is going to be about 9 lbs total. I don't want something...

Well, I just took a gravity reading of this batch (the ale, not the starter) and it has dropped nicely from 1.072 to 1.010 in five days, I'm pretty surprised by how well it matches what I intended it to taste like (minus the funk). I'm so pleased with it that I don't want to risk the chance of...

Has anyone out there used pecan wood in their beer? I live in Austin TX and thus have an almost endless supply of nicely aged pecan available. I want to toast some of my own staves and toss them in a dark sour double with cherries that I'm brewing (in primary right now). Cheers!

Good news, tons of sediment and the airlock is bubbling on the Goose Island starter. Not so sure I should use it in this beer though. I just read that brett can easily over attenuate a beer and make it flabby. I mashed for quite a while and kept it below 160 the entire time (I always shoot...

Thanks for the Crooked Stave pdf kaips1, read it all and learned a number of things. There is so much there that I see myself going back to it often. dcp27, thanks for the tips. I don't plan to add lacto or pedio, but may consider it. I really enjoy the funk of brett and am more...

No stir plate, just in a wide glass jug. I've bee swirling it, I'll be a bit more vigorous though. I didn't want to damage the yeast, so I've been gentle since adding the dregs. Perhaps that is unnecessary? I'll keep an eye on it for a week or so before I give up. Any idea what I should...

Hello all, I pitched the dregs of a bottle of Goose Island's Matilda into 2 cups of starter (2tbs DME and 1/8 tsp molasses) yesterday. I don't see any krausen, but there seems to be more sediment in the starter than there was in the bottle.... dose it sound like the critters are growing...

Nice, I think the Cerdo is only available bottled at two places at the moment, but it sounds like I should seek it out. I'm going to post this in the yeast forum too but- the starter (DME and molasses) that I added Goose Island dregs has not formed any krausen, but there appears to be more...

They are here, and have a pretty big selection. All of the bottles read "Farmhouse ale yeast", and don't indicate anything else about the yeast or bugs in them. I've heard from a friend that some of them have really nasty sourness to them (so I'm thinking lacto and or pedio) but he didn't know...

Great, I was hoping to get B. lamb, as it is supposed to be the most characteristic strain. Wouldn't mind a bit of B. brux either.

Thanks. I'll give an Orval a try and move on to Wyeast or White Labs if I don't have any luck. I'm not in a huge hurry as it is my understanding that brett added too early doesn't give as much character as it does when added in secondary (I suppose the stress induces production of the...

In response to TNGabe, I live in Austin Texas. So the selection is good of the subset that make it to Texas. I can get Ommegang, Orval, Goose Island (just made a starter from the dregs of their Matilda, we'll see if it takes), Petrus, Victory, and some others. No Jolly Pumpkin or Russian...