Search results

The effects on flavor should be no different than adding it in the boil.

If you did not make a starter then you underpitched for a 1.070 beer. It will take but it will take a little longer and may have problems attenuating fully. Check your gravity and make sure it's working and if it stops too high just add a packet of US-04 or something

The I brewed two beers with this last summer, one was a low ABV session saison with american hops (centennial). After a few months in the keg it was quite an incredible beer. Slightly tart, funky and a nice citrusy note from the hops. The second beer was a rye saison that is currently sitting...

I have: WLP001 - California Ale WLP565 - Belgian Saison WLP670 - American Farmhouse WLP645 - Brett C Wyeast 3789-PC - Trappist Blend

I did a tripel with this strain that is in secondary right now. The brett really seems to be doing some work. I am excited to see how this turns out.

The one that I put into secondary (the first I went straight to keg) formed a nice pellicle even though it is filled almost all the way to the top and there is essentially no oxygen exposure. However, it has been bubbling for over 2 weeks in the secondary even though the gravity was at 1.006...

The two times I used Nottingham my results were way less than desirable. I wish it worked out better because everyone seems to like it so much.

I was a little wary of using this strain with all of the reports of it under-attenuating and taking up to 4 weeks or more to finish out. I didn't want to wait this long so I was taking a chance on using this strain. I made a 2L starter, pitched the tube and let it go on the stirplate for 24...

I made a bunch of slants of this blend, it will be interesting to see how these proportions work themselves out when I grow up the cultures in the future. I am sure even the smallest amount of brett will make it into the sample and, provided that there are sugars left and the are given time they...

I'm surprised even got 100g of DME to dissolve in 100ml of water. I would remake the slants if I were you.

I send my cooled wort into a bucket with a paint strainer over it, I then dump it through a funnel into the carboy. This catches all the hop matter and alot of break material. I started doing this after a hoppy beer seemed to get a 'grassy' and unpleasant taste I attributed to exposure to the...

Agreed, try a Belgian IPA, they are very interesting and a nice break from the standard American style hoppy beer. I am drinking a keg of one right now brewed with centennial hops and WLP550 and it smells like straight up pineapple juice and tastes wonderful.

I brewed this recipe with it on 7/1. Still getting a bubble about once every minute. Look forward to getting it kegged in about 2 weeks. Recipe Specifications -------------------------- Batch Size (fermenter): 5.50 gal Boil Size: 6.26 gal Bottling Volume: 5.50 gal Estimated OG: 1.050 SG...

I contacted the seller to ask about that. If they are autoclaveable, are they a good size?

How do these vials look for slanting? http://cgi.ebay.com/72-pcs-Clear-4-Dram-Glass-Vials-Screw-caps-20x70mm-/130298808091?pt=LH_DefaultDomain_0&hash=item1e566a071b#ht_500wt_922

Try adding the priming solution to the beer while racking in order to thoroughly and evenly mix it in.

The brett is definitely necessary, you can also get the Brett B from pitching some Orval dregs if you have any on hand.

I had great luck harvesting yeast from 2H. Made a killer RyePA with citra hops that was one of my favorite brews yet. I used the dregs from 3 bottles to make a 100ml initial starter then stepped it up with 1000ml the next day. I'm sure yours will be fine too. Do you have a stirplate? I think...

I like to at least have WLP001 and a Belgian strain like WLP500 or 550 and, if you do British style beers, your favorite British strain.

I just brewed a RyePA with yeast cultured from Bells. This is the first time I have seen this 'cottage cheese' effect. It certainly looks gross but it tastes fine.