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I've read that jester king and a couple other good saison/sour breweries ferment the French saison strain at 29/30c. I just moved a saison to secondary which when in primary was wrapped in a towel and had an ambient temp of 33c due to the middle of the Aussie summer. With the rule of thumb that...

I brewed an all Brett pale ale about 2 and a half months ago which has a kind of soapy off taste too it. I've also tasted this in a local breweries all Brett beer too. I pitched a wyeast pack of Brett brux straight into a 3 gallon batch of about 1.055 wort and then 2 weeks later put another 3...

Hey guys, just planning out how I'm going to do mixed fermentations in the future. I'm going to keep the attached container full of Brett b and also another which will contain spontaneous culture (cultured in Tasmania) and then co-pitch on future sours. (If underwhelmed by the results obviously...

Hi guys, I have about 6 gallons of all Brett beer fermenting at the moment. I'm planning on dry hopping half on its own and blending the other half with some really acidic year old sour beer before putting on fruit. As I understand it the all Brett beer will finish at about fg 1.01, the sour...

Greetings from Melbourne! So I've been reading this article from Russian river: https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf It says that a double ipa should really be dry hopped twice and be purged with co2 each time as oxygen kills hop aroma. I have a dog fish...