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brettanomyces

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  1. A

    Funk In The House Part II

    Funk In The House Part II Funk In The House Part I (found here), covered a very brief introduction to Brettanomyces and and overview to the Funk In The House Experiment. To recap, Brettanomyces is a wild yeast, robust and versatile enough for use in primary fermentation (100% Brettanomyces...
  2. D

    Blending Sour And Funky Mead P IV: Berliner Style Meads

    Sour and Funky Mead Making Pt IV: Berliner Style Meads Previous Parts can be found here: Part 1: Lambic Mead making https://www.homebrewtalk.com/lambic-sour-and-funky-mead-making-pt-1.html Part 2: Adding Fruit https://www.homebrewtalk.com/lambic-sour-and-funky-mead-making-pt-2.html Part 3...
  3. D

    A Series of Unfortunate Brewing Accidents

    A Series of Unfortunate Brewing Accidents It happens multiple times throughout a homebrewers career. You do your best to prevent mishaps large and small, but at the end of the day, human error is judge jury and executioner. Usually no one actually gets hurt in these accidents, and looking back...
  4. D

    Lambic, Sour, and Funky Mead Making - Part 2

    If you missed Part one, it can be found here https://www.homebrewtalk.com/lambic-s...king-pt-1.html So, last time we left off with a traditional Lambic mead (just honey, water, and maltodextrin). It makes a great mead, but what happens when you want to add some more character by adding fruit...
  5. D

    Lambic, Sour, and Funky Mead Making - Part 1

    I've began to compile the things I know on alternative fermentations in mead making. And by that, I mean meads infected with the likes of brettanomyces, lactobacillus, and pediococcus. I'll continue to add more parts as my findings and experiments continue. Why make lambic meads? As many are...
  6. A

    Funk In The House

    Wild brews and sour beers are all the rage these days, quickly becoming the favorite style among beer enthusiasts. This increased popularity among both professional brewers and homebrewers in recent years has shed light on some of the finer nuances of mixed fermentation. In spite of this, there...
  7. Dgallo

    Beer Log #1 - First Wild Mix Fermentation

    So I am planning on starting my own small Wild/Sour project; I've really gotten into the broad style over the past few years thanks to Suarez Family Brewing and Plan Bee brewing, both relatively local to me. So in honor of launching, I figured I'd document my first Mixed Fermented Belgian...
  8. zactastic

    can i secondary ferment IPA?

    I'm looking to experiment and turn 1 gallon of the IPA to a sour IPA, is this possible? Which Brettanomyces to use on the secondary?... was thinking B. Claussenii or whatever i can get online (quarantine) I dont think they make a dry version of Brett. Add a sugar? I have raisins, goji...
  9. milleniarist

    My first bottle bomb (bottle conditioning with honey)

    I've been homebrewing for more than four years, almost always conditioning in the bottle with priming sugar and yesterday I had my first bottle exploding. I went through my notes several times and I have no clue how this could happen. Here are some details: The beer was a saison fermented with...
  10. S

    Repeated infections (need advice)

    So this may be a bit long but hopefully some of you can help me with this TLDR: Repeated infections (likely Brettanomyces) how do i troubleshoot in a public home brewery? Background: Im a relatively new brewer, made a few batches but im having a bit of a sanitation issue. I have access to a...
  11. N

    Bootleg Biology | MTF Funk Island Mega Blend

    Pre-ordered this the other day without much research beforehand: https://bootlegbiology.com/product/mtf-funk-island-mega-blend/ I've used their Mad Fermentationist Saison Blend, Funk Weapon 2, and Funk Weapon 3 and have been very happy with them, but wanted some opinions on this one. From...
  12. Gnomebrewer

    Gigayeast Sweet Flemish Brett GB144

    I'm just preparing to get into making some sour and funky beers after trying a few commercial examples and realising I've wasted 22 years of my adult life drinking 'clean' beer. I've ordered some Wyeast Roseleare to be delivered, to try making some Flanders Red/Brown ales, but also picked up a...
  13. matzou

    Tepache and wild yeast/bacteria

    Hello, Just to gather some information, I recently made a Tepache from the skin of one organic pineapple with some cane sugar, cinnamon and ginger. Unlike my last batch which had no problem (beside the usual souring if left fermented too long), this batch half was consumed 24h after still the...
  14. Y

    Beer for Next Fall

    I’m new here so I hope this is in the right forum; let me know if it should be moved. Working on a recipe to brew in ~November 2018 for Fall/Winter 2019. I’m shooting towards a high gravity beer that falls alongside either Belgian Quad or Old Ale. This time last year, I brewed an old ale with...
  15. Evan La Marr

    Brett Beers in So Flo

    hey everyone, I’m new to home brewing and keep hearing about Brettanomyces, and I’d love to try it! Thing is, I don’t know any beers that have it, and when I look them up, I’ve never noticed any that I’ve seen in beer stores here. I live near Fort Lauderdale, so does anybody know of any craft...
  16. rondemay

    Brett Concerns

    I don't know. I've never bretted anything before, but I don't think this is right... There is no pressure in my secondary. I wouldn't expect to see much activity, or any more fermentation, but a little standing pressure would make sense. I was worried about air leaking in, but it's a glass...
  17. Adam P

    Bottling Mixed-Culture/Dregs Brett Beer

    Hey all, first time caller here! I've been brewing all-grain for about six months now, and have just gotten into some yeast harvesting, stirring up starters, etc. I brought back a case of Hill Farmstead from VT last year, so I decided to try my hand at propagating up some of those dregs. I got...
  18. G

    Inland Island Saison/Brett Blend INIS1S2B

    Anyone out there have experience with this blend. I picked up some out of date vials, only to find nothing on Inland Island's website about characteristics of this stuff. From the product number, I am guessing that it is 1 sacch and 2 brett strains, but what sacch and what bretts? They (Inland...
  19. Kent88

    When & with what to funkify?

    I'm early in the process of planning a lambic-style-ish brew, just had some questions. Planning a 5-gallon brew. I've been finding plenty of yeasts, bacteria, and blends to use. I've seen a some recipes where Wyeast 3278 is pitched by itself right after cooling, and some where it is pitched a...
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