Recent content by statseeker

I'd like to see a small winery do something like this to their wine. Get a buggy barrel and get a merlot must in there. The woody character from the brett is surprising. Good experiment. Keep us abreast. Sent from my SCH-I535 using Home Brew mobile app

This particular wine yeast is a killer yeast. Brett will not survive the encounter. The bugs might but this is purely AFTER the brett/bugs have imparted their flavors. I've had saisons brewed with K1-V116 through a local brewpub and they were spectacular. The driness and somewhat higher...

What about light colored, high starting gravity wort with a commercial mix like a lacto and a dupont saison strain, then finishing the beer with wine yeast? The saison yeast would end up being killed by the wine yeast if you use a strain like K1-V116. But it would survive well to 18%ABV if there...

Loving this project. Wish I could do something similar but sourcing barrels/brewers is kind of hard unless you know a guy.

Finally got the control brewed up today as the final gallon of my single gallon batch experiment. The control is brewed with only the malt extract and hops. Eagerly awaiting the first tasting of the product of this experiment in November or December. Sent from my SCH-I535 using Home Brew...

I just dont see what the problem is. Long lag has been shown to be normal with these strains. Mine took 3 days before anything did anything. Do a proofing/starter if you really need to get the mix active quick. Otherwise be patient or ramp to 72+ until you get the signs. A couple of days is not...

Of course you could also add some DME to make a full strength sour brown. It wouldnt be a hard addition and it would add some malt for the bugs.

That's an interesting idea and I dont see why it wouldnt work. I might wanna try this. Lol Sent from my SCH-I535 using Home Brew mobile app

3 out of 5 of the single gallons with adjuncts done. Flaked barley, flour, and flaked oats. So far, the most vigorous ferment has been the flour. Time to sit on them for at least 9 more months. Sent from my SCH-I535 using Home Brew mobile app

Thing is, I want to enter them into local competitions like the state fair and beer festivals here. I mean, I'm in beervana and brewvana here, any attempt to enter anything, the competition will be stiff. Always. So it wont matter which competitions or how many, it will be varied. Just one will...

I'm thinking of entering my Belgian Dark Saison w/ Brett B into competition just to see how it stacks up.

NSFHB Not Safe For Home Brewery

Mid fifties if you can find it. But otherwise just room temp is fine. Sent from my SCH-I535 using Home Brew mobile app

Wait, just keep it in a cellar for a few more months and see where it goes. The other option is drink it fast and lessen the risk of it getting worse. The choice is yours.

I might be able to step you up a bit of mine. PM me and I'll see what I can do for you. You'll get a bit of all the bugs but the ratio will probably be off from what it is in the vial.