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big shot in the dark here, I realize, but trying to find out if the bottle dregs are the same yeast as their primary strain. so far, my searches have yielded little to nothing. my guess is that they probably centrifuge and bottle with a more neutral yeast. anyway. yeah... consider this a...

after listening to an interview with ron Jefferies wherein he discussed some of his blending methods, he mentions that they often blend with beers as young as three months. they seem to turn their batches out fairly quick, ( ie, they don't seem to let them sit but for a month of so after...

I thought it might be helpful to have a single thread for people discuss all things related to brewing an exclusively brett beer rather than a bunch of disjointed threads discussing what is essentially the same subject. I'll get things started: I had a two month old vial of ECY B...

howdy folks. I brewed a somewhat low-gravity porter on Monday, ( 1046 OG),. 47 IBU's. would like to possibly dry hop with EKG'sfor a few days. I need this to be kegged and ready to be consumed on thanksgiving. am I pushing it too close to the wire on this?

Here is the idea: my basic porter recipe, ( a slightly modified take on Edmund Fitzgerald, main diff being English hops over American), scaled down to achieve a 4.2%abv end result. for the sour portion; reserve a half gallon of first runnings, pitch full vial of WL's Lacto, keep warm...

I've posted before about this wine but just decided to let it sit and mellow. went to check it today and it went from being brilliantly clear to opaque and murky looking :( that's problem number 1. number two is that it is a bit on the flat and flabby side taste wise. should I consider...

I usually start small batch mead in 5 gallon buckets to ease both SNA's and and aeration. it's been a while since I made one and well... I frigged up. it was stupid, I admit. anyway, at my first NA all was fine, foamed a little at first when the DAP hit the must, but then when I went to...

Ok. so way back a year ago, I had an export stout pick up a Brett infection and stall out at 1.020, decided to sour it; used the white labs Flanders blend, let it sit a year, racked in onto 12#'s of sour cherries. at that time I brewed a basic saison with about 2 pounds of rye and siphoned...

I've got an AK ale based on a historical recipe I found on the Shut Up about Barclay Perkins site. Made it last night for a friends wedding on the 21st. Wanted to make it sooner, but life got in the way. I've made this ale before and had it kegged and tapped in under a week and a half, ( low...

howdy folks, made 3 gallons of Chokecherry wine last June and figured its about time I wrap things up. aside from cider, this is my first wine, though I've got a good amount of beer making experience. so I'm well enough familiar with transfers and aging vessels and sanitary practices... I'm...

Ok, seeings how I literally got no replies to my thread about blending an acid base beer into a saison, I figured I'd give something else a shot as that beer's already kegged, sans souring. I love a good wit, ( so far the Saint Bernadus and some really fresh kegs of Ommegang wit being my...

or specifically in this case, blending something sour into something not sour. I have a low gravity saison, 1.046 og, 35 IBU's, wl565, 5 gallons thereof. I would really like to get some lactic twang up in this at kegging time. I'm thinking of making a small 1gallon batch of %100...

Just picked up a vial of this today. I have a stout I brewed up nearly three weeks ago that got stuck at about 1.030, ( SG 1.046'ish),. Initially fermented with the NW Ale strain from Wyeast. I then pitched rehydrated s04, also to no avail. After serious consideration, I've decided against...

So I've been largely brewing brett/ wild ales now for the better part of a year or two. I've more or less given up on brewing anything else as, despite following the best available advice as well as humanly possible, damned near every "clean" beer I make picks up an infection sooner or later...

Ok. So one of my closest companions and I have had an ongoing debate about something for around two years now. He a native of Bonn and recent immigrant to the US; I a NE'erner, born and raised near Philly and spent most of my life here. I've been to Germany and sampled, ( to put it lightly)...

I recently made a farmhouse of sorts with wl530 and added a pack of brett b at about 1.030-1.020. Fermentation was intense to say the least. Upon transfer into the primary the wort was a lovely golden brown, and translucent. Now, I expect things to get cloudy during primary, but once the brett...

posted this on the BBB, thought I'd post here too to gauge the variance in responses. Not sure what, ( if any), style this ale falls under, but then again, who cares? So yesterday I made this: 5glns OG-1.070 IBU's- 44 SRM-9 90 min boil WL-530 8#'s pils 2#'s munich...

So I was recently gifted 2 corny kegs and a 5lb co2 tank. I force carbed my first keg, ( kolsch), and was drinking it by that night. Problem is; my calculations were off and my fridge, ( at this point), can only fit one keg at a time. I have a Patersbier I would like to pressurize and I'm...

Made a 5gallon batch tonight. OG was supposed to be 1.062. Preboil gravity was 1.044 which by my calculations with a 60min boil should have given my a post boil gravity of 1.057, ( this is before the addition of 12oz's of invert sugar at 15mins, which theoretically should have brought me up in...

Last I was posting here, it was about something a friend had effed up.... this time, I can only blame myself.... maybe. left my chiller in a bucket filled with starsan about 2 weeks ago, ( this was tap water with starsan, so it went all hazy and sh*tty looking),. TBH, I didn't think...