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+ 3 g – Baltic Porter w/ Brett C in secondary + 6 g – 100% Brett Farmhouse Ale + 3 g – Sour Porter w/ 2nd generation of Roeslare Ale Blend + 6 g – DIPA + 11.5 g – Belgian Tripel + 11.5 g – American Wild Ale: Petit Brute Sour w/ 9% flaked maize + 6 g &#8211...

Hello, thanks for the link. It appears the MF has significantly updated the brett/bugs list, since that last time I viewed it. I printed off a version of that list as quick reference about a year ago, but haven't checked back for updates. Even if they JP uses a dry/wine yeast for bottling. I...

I recently pitched the dregs from a bottle of JP’s La Roja onto a mixed-fermented golden ale. Upon pitching the dregs within a few days time the beer has already showed signs of fermentation. A friend of mine with more experience brewing sour ales stated, sometime in 2012 JP began filtering...

For clarification I plan to brew a 6 gallon split batch. Batch No. 1 - B. Trois (primary) and Lambicus (secondary); Batch No. 2 - Mixed B. Trois and Lambicus (primary)

Sorry its taken me a bit to respond. I was out of town over the holiday, then returned to wet basement from a sump pump failure and all the clean up, ugh! After a bit of research I read similar finds as Sweetcell noted, that without sacch by-products (4-vinyls and 4-ethyl) the beer lack the...

2010 Goulden Carolus Noël... Delicious

57,898 gal., plus 6.5 gal. Bella Saison with Brett B 6.5 gal. DIPA 6.5 gal. Wit (pils and unmalted wheat) 3.0 gal. Raspberry wheat 3.0 gal. Raspberry wheat with Brett Trois 5.0 gal. Blonde ale with citrus white tea and mosaic hops 10.0 gal. Flanders Red Ale 8.0 gal. Flanders Brown Ale 4.5 gal...

Here’s two links that may interest you, although not books. The first is presentation from the 2011 NHC prepared by Chad Yakobson of Crooked Stave titled, Brewing with Brettanomyces, the horse the goat and the barnyard, in PDF format...

I’m looking for any feedback, experiences, comments, and tasting notes good or bad. Thanks. I’m starting to planning for my first 100% brett beer. I’m leaning towards a low gravity & IBU Saison/ Blond ale base with some acid malt, flaked maize and wheat. I’ve always been intrigued by WY Brett...

Last night I blended the two beers (s-05 and WLP 500) with equal ratios to achieve a SG 1.022 across both. So I have two carboys; 2.5 gallons (3 gallons BB) and 6 gallons (6 gallon BB). I have one packet of WY#3763 Roeselare Blend, and plan to acquire one packet each of WY#5335 Lacto and WY#5733...

Has anyone fermented a Flanders ale (Red or Brown) at higher temperature for a quicker turnaround? I read in Wild Brews under the fermentation schedule for the given Flanders Red recipe, the beer could be fermented in the secondary at “80’F for 8 weeks” versus “cellar temperatures up to 3...

Sold!

Thanks all! Now I can carb in confidence.

Selling 1 ticket.

I don’t have much experience kegging. The hand full of times I’ve kegged before I patiently waited two, plus weeks with the pressure set at 12 – 15 psi at 38 degrees. I have heard people keg their keg beers within a few days or overnight to then serve them immediately. Are there any tricks or...

I'm selling one Tasting and Camping General Admission ticket to Belgium Comes To Cooperstown (BCTC) at Ommegang Brewery for Saturday August 3rd at face value $118 or BO. Message me if you are interested.

Any updates? How'd it taste?

If you use a fining agent such as Irish moss at end of boil, this should help settle out lot of protein causing haze. However, that is only one variable in the whole process from wort to beer in glass. Other things to consider yeast flocculation, length of fermentation, fermentation temperature...

The addition of wheat approximately 10% will aid in head retention.

So I bottled mine last week after 3-4 weeks of lagering at 32'F. I added a 1/4 tsp of Nottingham dry yeast during bottling. Assuming all yeast has settled out. I have the bottles sitting in water bath with an aquarium heat stick set at 70-72'F to help carb these brews up! I'm patiently waiting...