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wow that's many shoots in those pots. I did 4 different strains in separate pots but ill transfer to 5 gallons now. It feels strange cutting the purple shoots so perhaps ill just do that next year or ill try it on one pot for comparison. does cutting 1 purple shoot translate to 2 or 3 more...

Hello, I saw these sprouting about 10 days ago while they were staying safe in the garage the past five months. Here they are today. This is the second season of growth in their less than 2 gallon pots. Should I transfer to our larger pots right now? Also, when do I trim to allow only 1 vine to...

thanks for the reasurrance and tips @Gnomebrewer so option 1. stay the course or Option 2. reduce the “head space” above the Pellicle? 1. I feel like I should leave it at this point and not open the airlock to bring in more oxygen. ill let you know how it turns out.

A white later started to develop at week 3, im now 4-5 weeks in to my Brett + IPA at about 75-78 degrees. Has this batch gone bad? Here is my original post: click here summary: took a finished 1 gallon IPA and added some Brett Claussenii to it with a boil cup of water that had 1 oz DME and...

The IPA above tastes pretty good, lots of dry hopped flavor. Here is an update on my 1 gallon of IPA that i saved.... It was hit with Brett Claussenii (half a vial) and 1 oz of boiled DME and blueberries (cooled before pitched of course) Untitled by zactastic, on Flickr Untitled by...

@Jag75 She charges a couple beers haha. Let me know

@TwistedGray thanks. I’ll let her know she’s getting great vibes from you guys. photoshop only I believe

Haha. Craze Haze from More beer 🍻

@Jag75 thanks. spot on, she’s been a GDer for about 20 years now. I usually giver her an idea and she runs with it. I had her add in the hops in his hand.

Here are my wife’s label skills. Let me know if you need a label. (Let me know if the sizing appears off, I’m doing this from my “smart” phone. ) Cheers

@Jag75 , no worries, i believe you were suggesting to make a sour, then dry hop it? thats a good route. I purchased some Brett and will be pitching it in the 1 gallon carboy (this saturday), no added sugar as i used a bunch of DME in the boil as mention above. there should be enough residual...

i forgot to mention i added 19oz of DME to the boil (half at start and the rest at 30mins) i did the 19 because of Covid -19 :) that probably gives me enough residual sugar for the secondary with Brett. i will see what the attenuation was with the SO5 before i secondary

thats good to here. I read the Art of Tart and it has a few ways to create a sour but that's really interesting and good to know you can just mix, then bottle. reminds of mixing wine varietials. do you add sugar in your secondary, ie peaches, berries, lactose?

@couchsending wow, 5 different 1 gallons, that sounds fun! intereting thought on the blending. I understand now that the oils from hops is what stops the bacteria i believe, thats why its best to lacto in the kettle or mash, then boil to kill the lacto and proceed from there. from what i...

@lowtones84 Thats good to hear you're doing that with your beer. I wasn't planning on keeping it heated as i didnt know Brett needed the heat, i thought Lacto was the only one needing the 90-100degrees(or more) in the kettle. how much sugar should i add to the 1 gallon? @SanPancho - yes i...

I'm looking to experiment and turn 1 gallon of the IPA to a sour IPA, is this possible? Which Brettanomyces to use on the secondary?... was thinking B. Claussenii or whatever i can get online (quarantine) I dont think they make a dry version of Brett. Add a sugar? I have raisins, goji...

Thanks guys. I tried the beersmith2 calculations but its a little over my head. ill try running the numbers again. there are just so many variables to input in the the beersmith system. some of those things im to select im not sure on.

hey thanks so much. is this your approach to all grain recipes?