beer =[ GM's 1st 16x Batches, and/or 10 mo. Brewing ]=

Little charred oak mini for the Mulberara ...

ImageUploadedByTapatalk1451938550.600203.jpg


ImageUploadedByTapatalk1451938568.128670.jpg


ImageUploadedByTapatalk1451938578.293309.jpg


ImageUploadedByTapatalk1451938587.716067.jpg


;)
 
ImageUploadedByTapatalk1451943314.564848.jpg


Glad I Found This Before It Exploded!

ImageUploadedByTapatalk1451943367.999331.jpg


ImageUploadedByTapatalk1451943380.563149.jpg


ImageUploadedByTapatalk1451943397.250528.jpg


Aged saison yeasties ...

All I have in bulk is 14# British Pale and maybe 2-4# M.O. that I rediscovered ...

I have 1# ea of Optic and Pearle and RedX, though - maybe I'll waffle up a recipe later on and brew it tomorrow for a room-temp ferm ...

These aren't as old, but are calling me =)

ImageUploadedByTapatalk1451943637.863922.jpg


ImageUploadedByTapatalk1451943674.838940.jpg


ImageUploadedByTapatalk1451943684.485779.jpg


ImageUploadedByTapatalk1451943692.933771.jpg


ImageUploadedByTapatalk1451943701.819719.jpg


:cheers:
 
you didnt brew it yet did you?
 
the O2 is still absolutely necessary, its only during the very end of anaerobic reproduction do you get the barnyard smells, and you shouldnt get a single one of those with Trois ever so it wasnt really necessary
 
and doesnt that figure, I tell you that you are pitching starters way too big, except this time where you actually need to pitch really big
 
the Brett vials from white labs only contain 1/3rd of the pitch rates of other vials, so they need an extra day to prop up unless you are oxygenating the shit out of them, which you didnt do at all
 
wouldnt surprise me if it lags out hard
 
i haven't brewed it yet, lol ...

I'll do something unusual and bubble pure into the starter twice today ...

WL has since relabeled this as sacc, so perhaps the counts are normalized too, now? ...

not sure on that ...

is the recipe okay? - made it after a lot of beer, late at night ...
 
I dont know what RedX is
 
and you can throw sucrose in at any time during the boil, the earlier the better to make sure it all dissolves
 
and yes it is well known that Brux Trois is actually a sacc strain, they just havent gotten around to relabeling the stuff
 
wheebz said:
I dont know what RedX is
 
and you can throw sucrose in at any time during the boil, the earlier the better to make sure it all dissolves
 
and yes it is well known that Brux Trois is actually a sacc strain, they just havent gotten around to relabeling the stuff
 
http://www.bestmalz.de/en/malts/best-red-x/
 
http://countrymaltgroup.com/ingredients/malts/bz-red-x-malt/
 
RedX isn't anything too whacky, it's just a base malt that happens to have a nice color ... can be used 100% ... which is why I'm using up the single pound that I have of it, just to get rid of it ...
 
I've seen reputable folks say that a 100% RedX around 1.050 makes a nice tasting/looking IPA ... and one of these days I'll try that ...
 
I just put 1200mL Fast Pitch on the stir-plate, and the Trois is sitting on the counter warming up a little ...
 
It's clear that despite their labeling it as "Brux-Like" on the package, the amount of yeast in the tube is still a low-count serving ...
 
We'll see how my work goes today, and I'll either brew tonight, or if I can make it work out, maybe I'll wait until tomorrow for brew day for the yeasties ...
 
wheebz said:
that law is so f**king stupid, and the worst part is it will never change because of the amount of money that big distributors have to lobby against it
 
Yeah ... nice workaround, though ... I need to go over there and see those folks ...
 
Their brewmaestro is an ex-homebrewer, so I'm hoping maybe they'll put a replaced head/stave aside for me next time they're doing some coopering ...
 
Back
Top