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Late reply, but this beer came out pretty well. The flavors didn't clash and it tasted pretty similar to stone dayman, but lighter. I would decrease the coffee a tad (3 oz maybe) and keep it at 24 hrs in the keg. I would also increase the dry hop to maybe 4 oz citra / 1 oz cascade or...

Sounds good, and I have a vial in the fridge. I've been using the beersel and lochristi blend. I have a saison with the lochristi blend I am blending with a older wild ale on top of peaches soon. 2:1 for cell count of just amount of slurry? And I'm deciding this because I want a baseline...

I'd love to know more about this, have you heard anything more? I'm really trying to figure out a good way to approach this for brett saisons. I think doing a full pitch of the sacc is the way to go but how much brett to pitch alongside this. I'm probably overthinking this but for now I'll...

I'm curious how people are going about doing this. Currently I am having good results with pitching saison yeast and a brett blend at the same time. Ferments out to terminal in 2 months tops. I'm just trying to get a better process then eyeballing my brett. I am pitching a sufficient starter...

What you want the final product to taste like would matter a lot. For a mixed ferment saison perhaps you'd pitch pitch 2:1:1 sacc/brett/lacto. For a lambic/american wild maybe 1:2:2. I think the pedio part of the blend would be least important since this would kick in at the end and wouldn't...

I've got a question that's driving me nuts. I'm prepping to step up some white labs brett C for a 100% primary fermentation. The part that is driving me nuts is determining my starter sizes and estimating the amount of cells. I like to use yeastcalculator.com. So for this I need to go from...

I've been trying to figure something out and reading to no end. I do various mixed fermentations, some shorter some long term, etc... Rather then bottle condition I really enjoy the ease of force carbing in a keg and bottling via counter pressure filler. This allows me to dial in the...

I'm thinking complexity over time like that would occur if used as a secondary strain. Used as primary I'm expecting it to be more similar to other 100% brett beers, where complexity will develop over time but not nearly as much. Now I'm really debating how long I should let this go before I...

I quick soured a 1.042 wort 60/40 pale and wheat with lacto brevis and after three days pitched the dirty dozen blend. This kicked up in under 12 hours and fermentation appears done in just 3-4 days. 2 weeks after pitching the dirty dozen brett I plan on adding a tart montmorency concentrate...

This is definitely going to be a winner. Sampled it to see where the coffee was and its great. Smells very much like dayman. Huge citra nose complimented with floral coffee notes. The taste is much the same. Now the patience of waiting for carb in the keezer. I'll be rebrewing this often...

The beer that inspired this is Stone's Dayman collab. That beer was not reserved at all with the citra hops and/or the dryhop. The juicy, tropical and citrus flavors and the coffee were perfect together. They used cascade/citra which is why I went this direction. I'm using yirgacheffe beans...

Ok everything is fine then, just wanted to make sure. Beers are tasting very solid right now. Have a mango berliner at 22 psi and a toasted coconut stout at 9 psi.

Thanks for the response. Why is it that the secondary regulators can hold the same pressure. Shouldn't the second one technically be lower following this logic?

So I finished my keezer build and have 3 taps. My tank goes to a single primary regulator, this goes into a 2 way manifold, and one output of this manifold goes to a dual secondary regulator. This allows me to have 3 seperate PSIs. My question relates to PSI loss from the primary to the...

I brewed this up yesterday and am curious what anyone thinks. This was inspired by dayman from stone one of my favorite beers. 5 Gallon batch 1.047 OG 44 IBU 4 lbs marris otter 4 lbs 2-row 1 lb flakes oats mashed @ 150 for 60 minutes .5 oz nugget @ 60 (25 IBUs) 1 oz cascade @...

I'd love a code is this is going on still. Temperature probe on kettle tore my last bag.

So weeks ago I made a raspberry berliner with the sour worting method. I used L. delbrueckii and the acidity never got where I wanted it to be. I also used us-05 for the fermentation. Currently I am doing the same process however I soured the wort with a starter I made from raw grain. The...

I am currently doing this method and have a question for anyone who can help. I cooled my wort down to 120 and pitched l delbrueckii. This is before I read how this is probably not the best strain for this. It's been sitting for 12 hours with this at around 110 and I'm seeing no activity. Is...

I keep getting too much mixed advice. I am seeking the hop punch you see in Racer 5, ruination, smutty, etc... (I know these are pretty different, just throwing examples of hop aggressive beers). How many hops overall is an amount good for this, and what is the ideal split between early/late boil.

i guess i want both than, I want to keep the bitterness around 70 IBU. I am not sure of how many of the hops should go in late rather than early.