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Lol. I didn't notice it. It was relevant to me so I chimed in.

I'm happy to see this method will my habit kid friendly when that day comes 😀

I frequently break for hours between mash and boil (after sparge) and have seen no ill effects. It makes a brew day more feasible if you need to run errands etc

I brewed the quad last weekend and exceeded my target OG by about 30 points, likely due to a long beta rest. Arrived at 1.12 and watching the temp to prevent esters / phenols from getting away from me.

6 of 8 brews of Belgian Brettanomyces project are done!

I make my 1 gal BIAB batches in a 3 gal kettle. Plenty of room and add about 1.5 gal of water.

Congrats! Welcome to the obsession...I mean hobby.

I do 1 or 2 gallon batches BIAB. I have one dedicated cooler that holds four 1g carboys and I try to keep it full bw brews in primary or secondary fermentation. I fill it up with about 6 inches of water or starstan and swap out ice packs every 8-24 hrs depending on my temperature needs. It's low...

Sorry if someone else suggested and I missed it. I live in the heat of central Texas so i understand. Have you considered using a swamp cooler? Also all the dry yeast packs I have had are flexible.

Just racked Phase III, Tripel. Looking @ 10.5% abv, which is ball park and the Brett tastes especially nice!

Phase 2 of summer project tonight. Belgian Dubbel 2 ways: w and w/o Brettanomyces.

Oh as for fermentation temp, I'm shooting for 70° but use a low tech swamp cooler to keep out the Texas heat. I swap out ice packs twice a day so the temp is always going up or down. I know it's faulty but I make some killer brews in the cooler

Really appreciate the kind words. I'm catching some flack on the "sour" thing for sure. Seems that a true sour includes pedio and lacto too. Oh well I think I like the Brett best anyway. This was confirmed when we got Victorys Sour Monkey (Golden Monkey w Brett) and I liked it better than some...

Oh I poured off the beer from the yeast starter, as I've done many times in my pale ales. The amount of beer used to pull the yeast out was negligible

Briess dark traditional LME I believe

I'm really excited to see what will come of this. I could clearly taste the Brett in the yeast starter. It was very yummy! I'm glad to hear you had good results with Orval.

10 hours later

Today I'm starting my summer project, which will be the first Belgian recipes and first sours I've made. Pulled dregs from two Trappist ales (one w Brett). Over the course of the summer, harvesting along the way, I'm going to throw 4 (2- gallon) split batches at each yeast: Belgian Pale...

I an pursuing a sour project but a different way now with genuine Trappist dregs. Yeast starter is 6 days old and has recieved two extract additions, is building up nicely

Brandy sounds awesome. Mother In Law sent us home w what I thought was Apricot Brandy, but w help realized it was Apricot flavored Brandy liqueur. Bummer as I had my heart set on oaking my Wee Heavy w that instead of the bourbon. Man, Apricot Brandy Wee Heavy sounds awesome but don't want to...