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I think the experiments are generally underpowered, but that's partly because the true effects they are looking for are small. Failure to reject null is not evidence of no effect. So if the time/expense to continue brewing as usual are low, they choose to keep doing it. It's rational, but I...

The funny thing is that most Brulosophy posts end with the authors explicitly stating that their results will not change the way they brew.

Thanks for the chance! I've been looking at this as a Thermopop alternative.

I would like to participate in the contest. :)

Kudos! There is nothing wrong with using that much specialty malt, but I think easier to pull off in a bigger beer capable of aging for 1+ years. Note, for example, if you look around at Hunahpu clone recipes (https://www.homebrewtalk.com/showthread.php?t=406876) it's common to have the...

I'm in!

Oh, please! Oh, please! Oh, please!

RE: AndrewCooperGT ~ Can you be more specific than "Brett dregs"?

Sounds like you're mostly joking, but I think your theory is unlikely given that these changes seem to occur well after primary fermentation. More likely that it's some type(s) of chemical-induced cell lysis and/or serious oxidation.

Need more detailed info if there's any chance to get to the bottom of this, although I'm beginning to doubt that there's a common cause: 1) Describe taste (metallic, astringent, acetic, sewer, soapy, etc.) 2) How long did it take for the change to occur? 3) What cleaners and sanitizers were...

New Belgium often primaries with lager yeast before funking or souring. Part of Lost Abbey's Cable Car is a Biere de Garde that is fermented out with lager yeast, albeit there is more than just Brett added to secondary. In general Biere de Garde's can be made with a lager yeast at middling...

Damn dude, you might need to slow down on that 15% apple wine! :drunk: :mug:

Good to see your still smiling! 6lbs. (of sugar?) in the fermenter really scares me though. I just don't think you'll have nearly enough malt flavor to balance the alcohol.

I think the aroma turned out ok because the fermentation was clean and that Belgian Strong Yeast from Wyeast Private Collection (from Piraate?) produces really nice aromatics. I think the fusel flavor is primarily due to having too much excess alcohol. Although it could be related to the...

When should I pop that RIS Brian? I think that's all I have left to review. :ban: p.s. I'm drinking the last of the 10/10/10 you shipped me right now. It's tastes like a really great Belgian GSA...with about two shots of Vodka dropped in for show! :drunk:

Yea, that's my Belgian Dark Strong! All the sourness comes from the cherries though, with some funk provided by Brettanomyces in secondary. Here's another brew review, KingBrian's Holiday Spiced Ale: Aroma: Caramelized raisins. Fruity Belgian yeast. Malt and candi hide the alcohol...

OK, once again I forgot the decoder and grabbed a beer from fridge. Here are my "blind tasting" notes from KingBrian's Herbed Saison... King Brian's "Herbed Saison" Aroma: Hay, grass, pilsner malt, pungent noble hops, minerals Appearance: dark straw with a big pluffy cloud of cream on top...

Definitely with you on that. I brewed my 10/10/10 on 9/10/09. It really improved with age.

OK, I finally mustered the courage for a head-to-head-to-head 10/10/10 challenge. As per KingBrian I'm not holding back on the reviews, so please don't take offense to any comments. I'd love to swap beer with any of you guys again in the future! Eddculus' 10/10/10 Aroma: Very...

KingBrian's Westvleteren 12 clone: Aroma: Caramelized stone fruit, raisin liqueur. Big, burnt jammy nose. Hint of spicy Belgian yeast. A touch of alcohol smell comes through later, but it's hidden extremely well by the malt aroma. I spent about 10 min just smelling this thing. Appearance...