Recent content by BootsyFlanootsy

the only caveat I'd add is that you'll need to wait a good 6 months minimum to notice any effects from the brett. not too sure you'll get much character from the port cubes either, but it can't hurt.

thank you @sweetcell at least some folks around here have decent tastes!! ;)

I bumped the heat up, it's down to 1.011'ish. VERY cloudy still, seems like it will need finings and cold conditioning.

ECY 02, on a heavily rye based saison grist.

I'm in Philly. I have 3 varieties, Mt Hood, Magnum and Golding. next year will be their 5th season, with each year producing a bigger and bigger harvest and more and more bines. the mt hood and the magnum are my best producers. if I could do it all over again, I would NOT have planted the...

how many IBU's was it?

don't know if one can accurately ascertain what sort of bacteria/yeast one is working with based on photos, but my guess would be brett. 8 months on trub should be fine IMO

i wouldn't bottle it this soon. I'd give it at least a good 6 preferably 8 months to mature and let whatever wild yeasts/bacteria that are present do their thing. also, at that level of IBU's, I'd be surprised if you've got any souring going on at all. most likely just brett.

did you read this thread before making that comment? I built up a starter that was over a gallon by the time all things were said and done, and did so over the course of a week and a half.

yeah. I wasn't expecting any funk; but I also wasn't expecting such crap attenuation, esp considering the size of the starter I pitched, ( and my mash temp),. I guess I'm left wondering what to do now? 3711? another strain of brett? wine yeast?

so I just checked my gravity for the first time since brewing the 100% b. Custersianus and was very dissapointed to see that I'm only down to 1.020. I've rarely seen fermentations that stall at the level decrease more than a few points. I was aiming for 1.008 at the MOST. I guess I'm just...

if you're pitching the brett as a secondary yeast, no need for a starter.

that looks great!

only gripe I have at this point is that I've easily lost 3 liters worth of beer by now :(

seriously folks, be cautious when using this blend. this is what I woke up to this morning... ((( actually, the stopper blew off again, and was laying a few feet away ))) use a carboy with a good amount of headspace, I only didn't do so b/c I'm so used to lackluster primaries out of souring...