Recent content by Ailstock

On my trip to San Diego I picked up a couple bottles of Crrokes Staves St. Bretta and Jester Kings das wunderkind saison. My question is what would be the best way to harvest the yeast from these bottles? With the Jester King there is Brett, Pedio, and Lacto. Is that a culture I can use my stir...

Count me in!

Why not save the 60 minute addition of citra for 30, 15, or 10? Use that tasty hop for some flavor and aroma.

I just brewed a Saison with 30% Rye in the grain bills 1.5lb of Flaked rye, and 3lb of rye malt. Didnt use rice hulls and it didnt stick. Smelt very good in the mash, like spicy oatmeal. Excited to see how it'll turn out.

Just brewed an IPA with this yeast. Had a healthy 1000ml starter going for a couple weeks and pitched it into a 3 gallon carboy. Split the other half and fermented it with wyeast 1056 as a control. I'm excited to see how this turns out.

Just re pitched one Brett starter on about 900ml of wort. 2 hours and it looks like this. That normal? Looks healthy. I put it on the strip plate this time.

Yeah I do, but only one. I don't wanna use one with it and one not. I'm not brewing till next week so I figured I'd do a slower starter that takes a little longer to step up. I still haven't decided if I'm going to use it for 6 gallon batch split into separate 3 gallons, or use one Brett starter...

Well the one I did came out between 200ml-300ml when I made it.

I have 2 vials each of WLP644 Brett Trois. I have put each vial in a 1000ml flask, with a wort of 2 cups of water to 1/2 cup of DME. They've been in the starters for about 3 days. My question is what would be the next step to stepping the Brett up enough for a 5 gallon batch for each one?

Well I guess this also works for the general question of how much oak to use vs. amount of time? I'm going to use 1oz of oak for my first batch in either my 100% Brett IPA or my American farmhouse that I plan on brewing. Not sure which one I'm going to do first.

Hey guys, I was wondering if anyone has messed around with soaking oak cubes or chips in Gin? I have had a couple examples of beer that have had gin oak like Upright and DeGarde and I love it. Anyways I was wondering how much oak would be enough for a 5 gallon batch? Enough for a subtle...

Well it's just a list of things I'm interested in trying. Anything from Hillstead is a shot in the dark.

This is the actual recipe I did, I had changed from what I originally posted. 3 gallon BIAB 60% Pilsner 20% Rye 20% white wheat French Saison 3711 WLP 644 Brett Trios 45min - .5 Citra 10min - .5 Citra 10min - .5 Motueka 0min - .5 Citra 0min - .5 Motueka Dry Hop - .5 Citra Dropped the lemon...

So I ended up doing a 3 gallon BIAB version of this. My efficiency wasn't as good as I wanted and it came out at an OG 1.052. Anyways I fermented this with Wyeast French Saison 3711, and just pitched the vial of WLP644 with the Saison yeast in Primary. The fermentation took off within 12 hours...

I'm looking for these brews I can't find here in Oregon: Grassroots Brother Soigné Ann - Hill Farmstead Brewery Juicy - Hill Farmstead Brewery Loakal Red - The Bruery Saison De Lente - The Bruery Imperial Rebellion - Iron Fist Brewing Company I can get pretty much any Cascade Brewing...