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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. V

    100% Brett that I want lactic acid.

    Well, when I transferred to secondary last weekend I splashed the beer around a little bit to get some oxygen in there. Hopefully this helps, but if not it sounds like I have a few options to try. I'll report back in a few months with some results
  2. V

    100% Brett that I want lactic acid.

    I have a 100% Brett A & C fermented beer going right now for about 4 weeks In primary. I want to develop a little bit of the lactic acid, vinegar, slightly sour/tart taste I have heard brett can develop with oxygen. My question to the more experienced brett brewers out there is can I still do...
  3. V

    High ABV, Cold Crashing & Bottling?

    One other question, has anyone found any yeast types that don't respond well to cold crashing and then bottling?
  4. V

    High ABV, Cold Crashing & Bottling?

    I have two beers that I am wanting to cold crash to get a little more clarity. Both of these beers are around 9% ABV. My question is there an ABV limit for cold crashing then bottling and still able to get proper carbonation? I have been reading that you shouldn't reuse yeast cake from high...
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