datode

I'm working on an idea I have to make a quick sour 100% brett brown ale (not quite an old bruin, no sacch, not using any traditional ingredients or techniques). My plan is to kettle sour to get acidity, then ferment with 100% brett L. to get some fruity funk. What I want to know is if the fermentation will go like any other 100% brett beer, reaching fg in about 6 weeks, or if this will act like a more traditional mixed ferment, taking up to or over a year to finish out. The lacto will be killed off by the boil, of course, but I am not sure if the acidity will throw a wrench in it.

Tentative recipe for the curious:

90% vienna

7% c120

3% dehusked carafa 3

OG 1.045

FG ?.???

0 ibu

edit

I recently brewed a smash with some 2015 pekko from the $5/lb sale at yakima valley hops and golden promise, recipe was

OG 1.054

FG 1.015

100% Golden Promise

35 IBU pekko 60min

3 oz pekko flameout

IOY a09 (no starter, pitched straight from the can)

dry hop has yet to be determined, just reached FG(probably, krausen has fallen, not much activity) after 4 days in primary.

So far, from the first hydrometer sample, it has a strong herbal, minty/junipery quality with some underlying citrus/pineapple flavors. It was pretty interesting, not sure how much I will want to drink it once it is bottled a d carbed. It isn't bad, but it is wierd.

Anyone else have any impressions to add? I think

I had the idea to do a best bitter with a subtle/mild brett character, just enough to add complexity without drying out too much, or becoming overtly funky. I figure the best way to do this would be to ferment with sacc until stable, pitch brett, wait until the desired level of brett character is reached, add camden tablets, wait for the sulpher to off gas, then add cbc1 and bottle as normal.

My main concerns are off flavors from chemicals and/or dead yeast, as well as the brett continuing to ferment after pastuerization and bottling, causing over carbonation and bottle bombs.

The brett culture would be IOY w15, since I already have it sitting around, and it throws some interesting fruit

I'm looking for an interesting long term project that won't cost too much to get started or keep going. My idea is to start a batch of Berliner Weisse with a strain of lacto, one of the fruitier strains of Brett, and probably IOY citrus, leave it in a carboy and forget about it for a few months. Then, when I either remember it, or can't wait any longer to drink some, rack half of it to be bottled, and top off with new, unfermented wort. Rinse and repeat until I either get bored, or if it tastes bad.

Are there any issues with this plan? This would be my first foray into sour beer, and while I've done some reading, I'm certainly no expert. My understanding is that the Brett would clean up any

Spending $40 on a hop bomb or an imperial whatever is fun and all, but sometimes making something on the cheaper side is preferable, both for my wallet, and for the challenge. So, let's hear it!

I'm brewing a brown porter to build a yeast cake for a RIS, however I've never had an example of the style, so I'm flying solely off of BJCP style guidelines. I went a little off the traditional track with a quarter pound of roasted barley to get a little roast and coffee flavor. Recipe is as follows:

OG: 1.047

FG: 1.012

22 ibu

Mash at 154

5# Maris Otter

2# dark Munich

1# brown malt

.5# chocolate

.5# c90

.25# de husked III

1oz fuggles @60 minutes

1oz fuggles @5 minutes

WLP007

Water adjustments to mimic London water, which in my case 7g chalk, and 1g table salt gets me in the ballpark. This is also my first run at water adjustments, I calculated it using my water report and

I made a citra centennial pale ale about a month and a half ago, and the aroma was good, the malt profile was nearly perfect, but it lacked hop flavor. So, to correct that, I've decided to try hopbursting. Here's the full recipe:

OG: 1.052

FG: 1.011

IBU: 40

8lbs golden promise

1.5lbs light Munich

.5lbs c40

1oz centennial 10min

2oz centennial 5min

1.5oz citra 5min

1oz centennial FO

1.5oz citra FO

Imperial organic yeast A20 citrus

I can include the original recipe as well if that would be useful.

About 5 weeks ago, I made a pale ale with citra and centennial. However, life got in the way, and I still haven't bottled it. Most of the hop character had gone away, and it's not quite as bitter as I would like (overshot the OG by 8 points, FG is about 2 points higher than predicted). My question is, if I boiled ~1oz of citra for 5 or 10 minutes with the priming sugar solution, would I gain a little bit of bitterness and character? I don't have time to dry hop, since I will be bottling tomorrow.

This would be my first big brew, and one of my first beers from a recipe written by yours truly (recipe #1 of mine is currently fermenting) and I just want to check everything through.

OG: 1.102

FG: 1.024

Ibu: 80

Mash @ 154

12lbs Maris otter

3lbs dark Munich

.5lbs roasted barley

.75lbs chocolate malt

.75lbs pale chocolate malt

.5lbs c60

.5lbs special b (I know, I know, but I like the dark fruit character)

1lbs cane sugar

80 ibu magnum @ 60 minutes

Yeast cake of wlp007 from a best bitter, since I lack the ability to make large starters.

Edit: updated recipe to include some suggestions, though I'm still not convinced on the oats.

I'm planning my first big brew, with one of the few recipes I've written myself. Previously, the biggest beer I've done came out to 1.061. This stout is expected to be 1.101. My current brewhouse efficiency is 78%. The recipe is as follows for a 5 gallon batch:

OG: 1.101

FG: 1.024

Ibu: 77

Mash @ 154

14lbs Maris otter

.5lbs roasted barley

.5lbs chocolate malt

.5lbs pale chocolate malt

.5lbs c60

.5lbs special b (I know, I know, but I like the dark fruit character)

1lbs cane sugar

77 ibu magnum @ 60 minutes

Yeast cake of wlp007 from a best bitter, since I lack the ability to make large starters.

This recipe is assuming 75% brew house efficiency, which I chose rather arbitrarily.

I ordered a can of IOY Citrus yeast 4 days ago and the order status is still "processing". Looking around a little more, there is little information about the site, along with no customer reviews on any of the products. I payed through Amazon, and the payment went through no problem, throwing no red flags on my Amazon account. I'm starting to worry about getting scammed, someone confirm or deny my worries?

I decided that I should get a better grasp on aroma hops as my next venture in to homebrewing. My plan was to brew two batches of blonde ale with identical grists and hop schedule, but changing the type of aroma hop. The varieties of hop in question are centennial and Amarillo. I wanted something that would still be tasty, so a SMaSH was out of the question. My grist looks like this:

60% Pilsen

35% Maris Otter

5% flaked oats

Mash @ 152

Ferment with Chico strain

Target O.G. 1.048

Target F.G. 1.008

Bitter to 20 IBU with warrior, bravo, or some other low flavor/high AA hop at 60 min

2 oz flameout with respective aroma hop

2 oz dry hop with respective aroma hop, 3 days.

Bottle conditi

On December 20th, I brewed the mad fermentationist's hoppy fench saison as my first brew. Now, 30 days after pitching wlp565 (the yeast used in the original recipe isn't available until spring), I've accepted the fact that it probably can't be salvaged. It has a terrible skunky flavor, which I can't figure out where it came from. Doesn't look or smell infected, fermentation was strong and healthy, attenuation was 85%, brew day went without a hitch, and was feeling pretty confident. I'm going to let it sit for another week and rack it on to a pound or two of oranges as an experiment, but I highly doubt it will ever be drinkable. Not sure what happened, but oh well. The good news is that my Be

I brewed a batch of saison using 565 to start and then 001 when the 565 stalled. I brewed exactly two weeks ago, and left to ferment at 74-80 degrees ambient, adding 001 four days after first pitch. Today, Upon taking a sample to test gravity, I tasted some off flavors that are making me flip flop on whether to dump the batch. There's a sour aroma, and a tart flavor that overwhelms the spicy/fruity flavors that there should be from this yeast. However, it doesn't look infected. I'm kind of at a loss. Any ideas on what's going on? I used the mad fermentationists hoppy saison recipe, only substituting the yeast for what was on hand.

Edit: or maybe it is infected and It just looks normal to m

So, I was discussing with my brother earlier about how to best regulate fermentation temperatures for my beer, and he suggested something both simple and cheap, but I would like to know of any possible downsides before going through with it. He suggested, to keep my fermenters at or above room temperature, to put them in a container with water, with a fish tank heater that would regulate temperatures accurately and consistently. How viable is this? Other than keeping water from evaporating too quickly, I can't think of any real issues.