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Like most homebrewers I like both the cost savings and the increased quality of repitching yeast. I also harvest Brett from 100% Brett fermentations and get some really quality yeast from these beers. My method like many people is to add some "sterile" to the fermenter, swirl and pour off into...

I brewed a 100% Brett Hefe a week and a half ago and I think the combination of using a healthy repitch of Brett from an adequate starter and the "lower" mash temp (153 degrees) caused it to attenuate rather well. I was shooting for around 1.012 and instead it finished at 1.007. The recipe was...

I am looking for some ideas on where to go next. I have done a few 100% Brett beers and also used Brett in secondary on my saison. I was planning to brew a Tart of Darkness clone in the next couple weeks but looking for some ideas for my first real sour after that (by "real" I just mean not a...

I am thinking of making a 10 gal batch of American Hefe and splitting it into a 5 gal 100% Brett batch and a standard batch. Has anyone made a brett hefe like this before and have any input? I am planning on using my standard hefeweizen recipe which is: 50% American 2 row 50% White wheat...

I am pretty new to Brett beers and have only made a 100% primary brett beer before. I now have a saison that I pitched the brett in secondary and wondering if anything is happening since there is no pellicile after a month. I pitched a brett c slurry that I harvested from the 100% beer (made a...

I am planning to brew a split batch of Saison this weekend and looking for some insight. One batch will be just straight WLP565, however the other batch I wanted to blend the 565 with Brett Brux, both pitched same time in primary. My goal is to produce a nice, mellow Brett funk without it...

I am entering a handful of beers into a BJCP competition and trying to figure out if my Wheat IPA is going to get lose points or not be to style in 14B American IPA. The beer is 30% malted wheat, 60% American 2 row and 10% Caramel 10L. Typically I brew this recipe without the wheat, however I...

Does anyone know if I should fill out the ingredients, process, etc of the entry form for the 2014 Regional Competition? This is my first time entering and on the AHA website it says recipes are only required if you make it to the final round and since I can't seem to find any way to digitally...