Donthoseme
Well-Known Member
Yes it's crazy. But i just read the 120 minuet clone thread and i want to do my own brand of crazy. But instead of super high alcohol i want barn and boots flavor. I want to make a guez. I've read that several of these breweries use a giant cold plate to cool boiling wort and expose it to wild yeast in the air (this is to reduce costs because they won't have to buy yeast this way). That's a joke, ha ha......ehhhhh. Well anyway who has a recipie or a cool story. Is this 100% brett. Do i mash, sparge and then let it sit in the boil pot with 1# of crushed pale malt in a sack to sour the mash. Please someone give me guidance. I need to achieve this.