Search results

Chiming in a little late but I posted a reply to Brett flavors in primary and secondary and touched on attenuation some. It's not the full story but it is what we are seeing at Crooked Stave. head over to https://www.homebrewtalk.com/f127/understanding-brett-flavors-298943/#post3734990 to see...

This is a great question.. I think most people using Brett are wondering this, I'll do my best to answer from my perspective of what I've seen during my research and in the beers that have been and released at Crooked Stave. Flavor is generally the result of two compounds coming together. In...

As far as fermentation temps go, if 68 is working for you then that's a nice temp, I usually stuck around 70-72 as it seemed to keep a stable fermentation going. Getting the pineapple aromas I believe takes some time in maturing the beer. I did find the Wyeats VSS B. claussenii to a be slightly...

Hey Bsquared, In the Brewing industry there are set standards of what pitch counts should be for ale and lager brews... well that is in the books you can read at least. In the industry its done by weight harvested and is what works for the brewery.. often more around .75x10^6 cells/ml per...