Recent content by Bearfoot

I have 10 half barrel planters that I have been trying to establish for two seasons now. I also have about 15 plants in the ground which are well established and producing, so I have been able to take note of the differences between container gardening and ground gardening. My first issue was...

Agreed, and 3711 is a beast of a saison strain in terms of attenuation. I still say go for it, while keeping IBU's in mind, though I might suggest WLP550 for a nice Belgo-American IPA

So the beer is blended and kegged, with a small portion bottle conditioning with grape juice. Time will tell on my original question, though I suppose If I was really worried I could just drink the stuff as fast as possible. I'm also noticing that the Acetic acid in fermentor B seems to be...

I might chime in with a beer that I am working on today: a 100% Brett fermented (primary) Wheatwine that's currently sitting at about 12% ABV and 79% attenuation. Brett can certainly handle the alcohol if you teach it to; try brewing a smaller Brett stout (or other style) as a kind of yeast...

Hoping there's a Brett guru out there that can weigh in on this: I have on hand two 5 Gal Carboys of a 100% Brett Wheatwine I made about 10 months ago. As an experiment I dosed one of the halves with an extra boost of oxygen about 15 hours into fermentation and another mini boost at 24 hours...

I'd recommend the opposite. Most of the harsh fusels are formed at the beginning of fermentation. Keeping a low temperature during this most active phase is essential...then ramp the temp up after that to get the esters going

+1. The Brett will do better with some dead yeast at the bottom of the fermenter to feed on, especially considering all the simple sugars from the apples.

Seems like an underpitch, which could lead to a drawn-out fermentation with some interesting results. I say go for it, maybe try to score some more of that white ipa and pour more dregs in.

Quick update: fermented my recipe (few posts up) split between two varieties of Conan yeast. 3 weeks in hop flavor is bright and crisp...yeast profile seems to add some perceived body. First reaction is that I'd up the caramel malts just a bit more to give some strength to the legs, but overall...

No you're correct about the mash...dubbel is just tricky as a malt-forward beer. I think a sour mash would ruin the complexity and depth necessary for the style...but then again you could come up with something great so why not give it a shot?

It will lower the alcohol and increase the sweetness, so finding the right balance is essential. You might also consider diluting with distilled water to maintain the dryness you're looking for

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10% acid malt will throw your mash pH out of the acceptable range; resulting in poor / flat malt flavors that are essential to the style and possible fermentation issues. I would look into https://byo.com/all-grain-brewing/item/1691-sour-mashing-techniques to get what you're looking for. Acid...

I often back-sweeten ciders as I keg. Usually I pull a sample of the fermented cider and blend into a 1 oz sample to find a good ratio and then scale up.

Although I'm not familiar with your weather patters, I do not think its too early in the season to just cut the bines down and let the new ones grow.