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40, I understand what you are saying but I suppose when people are discussing aging, etc it's implied that it is a timeframe that must obey the factors at work. For instance, with a moderate strength pale ale I USUALLY ferment 2-3 weeks in primary at 66degrees etc. for these larger, wilder brews...

Thanks for the input guys. Sweet, that's a good point. I hadn't thought about the higher ABV breaking down the hops. Looks like I'll let it sit for 6+ months, dry hop and bottle. Bertus, what temp did you keep it during that 9months?

Guys, Brewed a few all brett beers in the past (actually won best in show for a bretted american stout:ban:) and have just brewed my 100th batch last week which is an American Barleywine w/ Brett Trois. Numbers: 3 vials of Brett Trois in a 4L starter on stirplate 5Gallons OG...

Hey guys, ended up with an extra packet of Wyeast 5112 Brett B. I already have a Bretted saison going and I would really like to use what I have sooner rather than later. I was thinking about an all Brett American Stout but would like to hear what everyone else has to say.

I think the recomendation is to change your beer lines once a year anyway. So.....

Yup it's call hop bursting. Done it a few times w/ good results.

pH too low for the Sach?

I just brewed a Brett L batch and built up a 1.5L to a 4L starter (stir plate). The initial fermentation (1.5L) took FOREVER to get started. I was having serious doubts about the viability of the pack. Oldsock (forum member) reassured me that Brett takes a really long time to show signs of ferm...

I've ordered beer online a few times. Mostly hard to find stuff like sours or west coast only beers. The one I use the most is blackwells wines. Good selection. Shipping $ is a b***h though.

How did the beer turn out?

You could always try the hopshot from northern brewer. They have a chart that adjusts you IBU's w/ the OG of the wort. It's how the big boys get their IBU numbers.

According to BYO my memory is correct. Third paragraph from bottom. http://byo.com/stories/article/indices/34-grains/1592-using-roasted-barley-tips-from-the-pros

If I remember correctly your caramel malts are responsible for the brownish head. If you used only roasted barley for color/body you would end up w/ a white head.

So the 50 IBU celing is from hop usage only? Any idea if there is a 'ceiling' w/ using hop extract, ie: hopshot from northern brewer?

Northern Brewer actually uses the puree for Dawson's Kriek. I was curious about this product.

Has anyone used this when making a Kriek? http://www.northernbrewer.com/shop/vh-cherry-base.html Don't have access to high quality fresh cherries so I'm thinking of adding this to my lambic to make a Kriek? Anyone w/ experience or advice would be appreciated. Thanks

Thanks, missed that post

I was going to put an order in but I don't see citra. Are you out now?

Yup, infection

Has anyone used the silicone stopper from northern brewer when cold crashing/lagering? http://www.northernbrewer.com/shop/silicone-stopper-vented.html I'm reluctant to use it due to the vacuum that would be created. My concern would be cracking the glass carboy.