Search results

I bottled the roeselare mix wine today with priming sugar in the hopes that this will become a sparkling red wine. Today's impressions on flavor. SWMBO: Aroma - "woody, not too fruity" appearance - "pretty damn dark; like a brownish red" flavor - The flavors come out at different times. The...

Is the Ph or ABV at a level that would stall the bugs?

I know the mad fermentalist has a list on his site. With a quick google search you can probably find it. My guess is that the dregs you already pitched has it already. I really don't know why the air lock was moving unless you have had a temperature increase (causing a small release of co2 from...

Give it time. It takes a while for the advanced carbohydrates to be broken down and eaten. If you don't care about style a much, maybe try pitching some pediococcus and Brett and let it ride for six months to a year. Otherwise, if it tastes good as is, drink it as is and don't sweat the under...

It's been a while since I've updated, so I figured I would give a quick update. Both wines are pleasing to the palate still but the mouthfeel is lacking. I'm going to add medium toast French oak spirals to both the brett + kombucha one and the roeselare one. I'll have it sit on that for two...

Taste it, as the others said. Your main fear is acetobacter, but small amounts of acetic acid can be pleasing (balsamic vinegar taste) to some, but not everyone. Now that you have it re-sealed, it will inhibit the growth of the acetobacter, and they won't be able to produce acetic acid.

I didn't "lager with brett," but I used brett as a secondary for a lager. Brett itself is slower-going at lager temperatures and would take a long time to do anything. I had used Brett C., and it exhibited more of it's "primary" style flavors than its "secondary" flavors. Mostly, this is...

Here's an update that I got on the email list:

Also, an area I have heard little discussion on is how much temperature plays on funk production. I normally let mine sit at room temperature (70-75°f), and get substantial funk. Was this in a cooler environment?

I can agree to that. Though, I would probably convert one of the powered coolers for a beer festival just in case. Cheers!

See, I use thirty feet of tubing and it chills it to fridge temperatures. I generally have a bag of ice in there and the beer gets poured at a maximum rate of one cup per minute because I have three taps on the jockey box. Ass long as you have enough line in there, vinyl lines work sufficiently.

I do this, but I risk bacteria and yeast taking up residence. I think that's the main concern.

I've done two brett ciders. The brett c one was bland but ok, but the brett l one tasted like cheese. In conjunction with a sweet cider yeast that accentuates the apple, that may have been better, but alone, it wasn't worth it.

It's hard to tell, but my suspicion would be that you have a wild yeast and/or bacteria in there. Is it hairy? If it is, then it's definitely mold. If not, there's a lower probability that it's mold.

I just did a no-boil psuedo-BW (the yeast bay's funktown pale ale yeast, so I don't really count it as a BW) with 0.5oz of 5.1 AA (though, they have been in my freezer for a while, so they are probably closer to 4.8 by now) Fuggle hops in the mash. I'll post back how this turns out sour-wise...

This is anecdotal, but I have found brett to take longer, so adding champagne yeast would probably speed things up.

I agree. From my experience, if you age it longer than six months, the pineapple flavors start to fade. I know that's the case for average ABV beers, but I am not sure how and if that timeline would change for a mead.

That should get a nice caramelized pineapple flavor. Sounds delicious! Looks amazing, too. Cheers!

Sounds like what I was planning. I am going to rack onto an extra pound of honey and let it settle for a month or two then taste it. Thanks for the input.

I made a pineapple ginger mead with a whole pineapple and a significant amount of ginger (I don't have my notes with me for precise measurements) and used five pounds of honey for a 4.5 gallon batch. The yeast was icv-d47. It took a couple months to no longer have noticeable diacetyl. It is a...