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Pretty sure what people refer to as fogg, is actually a fungus similar to ergot (which also can grow on wheat and peppers too I believe). Ergot is what they synthesized LSD from. I wouldn't drink anything with that in it. Wouldn't be a fun trip, more like a poisoning.

Has anyone ever used the 750ml Belgian bottles with the crown finish from Northern Brewer? I want to bottle a Brett beer in a few months, and want the thick glass to stand up to ageing and any pressure buildup. I was originally looking at the cork finish, but I'm not thrilled about buying a...

Thanks for the extra info. I was kinda wondering about what ratio of yeast to add. I'll try blooming them a bit too. I'm excited to try this batch. My first time using brett or any kind of wild yeast. Will probably go for a Flanders red next.

I'll try and remember to post an update. I plan to bottle in October and taste in December. And yea, it is a roasty dunkleweizen I guess. Didn't even think about it that way. I actually think it was a guiness recipe I rearranged.

Thanks for the reassurance. I call it a German stout, it's basically a stout recipe with German malts. German pilsner, malted wheat, chocolate wheat and just a little UK roasted malt. Also, fermented cool with wyeast german ale yeast.

This October 3 gallons of my German-styled stout will have been sitting on some Brett. B for a year. When I go to bottle, I'm assuming I should throw some dry yeast in the bottling bucket, along with priming sugar, correct?

I was planning on priming and just leaving at that temp for at least 4 weeks.

For all my beers I've been carbonating at room temperature but on my last batch I used Wyeast 1007 and fermented around 55F-60F and I am considering carbonating in the bottle at that temperature as well to achieve a cleaner profile. Has anyone else done this? Thoughts or concerns? Thanks in...

I can't say definitively from experience, but from what I've read, Brett will produce some acid in the presence of O2, but I would think it would be fairly degligible unless you started pumping it in.

By the way, should I be concerned with any yeast cake produced in secondary?

Thanks for the reassurance. I had always heard that Brett. should go at least 6 months, AT LEAST. But this is my first time using Brett. so I figured I'd check with people on this site after getting a different opinion from the LHBS guy. thanks again.

I asked the guy at the LHBS about a Brett. beer and he said bottle in a week or it'll sour and I want a second opinion. I recently did a batch that started at 1.051 and after 8 days in primary fell to 1.012 using wyeast 1007 at 55F. Then I racked to a secondary and pitched Brett. B. and plan on...

Plan on brewing this sometime this weekend and just wanted to know what people thought. I've made the mistake before of adding too much roasted grains to a batch before (15%) so hopefully this won't turn out like that did. -=-=-=-=-=-=-=-=-=- Batch Size : 3.00 gal Estimated OG: 1.049...

Good point! By the way, one more question if you don't mind. Do I add the grains when I've reached 122F or just add grains then heat it up to 122F? Thanks again for all the help.

Ok, thanks. So rest @ 122F for 20min sounds good? Also, if I mash @ 154F do I still need a 90min boil to reduce any DMS from the pilsner malt?

I've never done a protein rest before and I need some advice. I'm doing a stout with: 50% Pilsner (Weyermann) 40% Wheat Malt, Dark (Weyermann) 8% Roasted Barley (Simpsons) 2% Chocolate Wheat Malt (Weyermann) The dark wheat malt requires a protein rest, but I'm pretty sure the pilsner...

What about instead of sour mashing, would it make sense just to inoculate some separated wort with lacto or something, then once that's done working, boil and add as intended?

What's the lowest temp that it'll work at?

So, I set aside a portion of wort to sour, and then add back to the beer after fermentation. So, I set it aside, added some crystal grains to it and let it sit for 3-4 days in a closed container at room temperature. I know the temp is supposed to be higher but just couldn't maintain that. I took...

Gotcha. Thanks for the help!