Reviving an older thread that I stumbled upon while searching - Sanctification is brewed with a mix of four Brett strains. No souring bacteria are used. Also, it is bottle conditioned with Brett brux. Like nearly all RR beers, it is centrifuged after fermentation. So at least these days, bottle...
i've been using my 20L braumeister for five years now and still absolutely love it. occasionally i do brew a big beer and need to use some DME to hit my gravity - but i don't view that as a negative as it rarely comes up.
i do "rinse" the grain bed with sparge water a few times, which of...
Hi all. after two weeks on WLP 530 in the primary (ramp the first week to 78F and then another week at 78F) gravity seems to have landed at 1.018 which I know is too high. What is the best course at this point? Rack to secondary and pitch fresh WLP 530? I'd appreciate any thoughts. Thanks.
hi there,
i'm finally (!) ready to bottle this and have some questions on carbonation. i've never bottled with the addition of wine yeast so i'm wondering how much rockpile and corn sugar to use at the time of bottling. i'm using cork and cage for bottling so i was thinking 3-3.5 vol would be...
hi there!
this is my very first sour outside of the lactic partial sour mash beers (this one came out great using raspberries!), and i can't thank the group enough for all of the great information! i've just pitched my Brett into the beer on currants (after it dropped to 1.017 with the Abbey...
hi everyone!
what better inaugural post (i am new here) than one about my first batch brewed with my new Braumeister 20L? first of all, i can't thank this board and others enough for all of the valuable feedback. it made doing my purchase research so much easier! i'm also happy to say that...