tag:blogger.com,1999:blog-8066877917844499643.post6741909416025354728..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Dark Brett Saison: Date and PomegranateThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8066877917844499643.post-40049762414372530942017-12-29T06:38:24.232-05:002017-12-29T06:38:24.232-05:00I've enjoyed the blends with a lighter and dar...I've enjoyed the blends with a lighter and darker component. Provides a solid base without getting in the way of the specialty malts, fermentation, and fruit/spices. Skip the English, too toasty/biscuity in a distracting way given how dry they finish. Best of luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-32898651844323340092017-12-27T16:55:08.691-05:002017-12-27T16:55:08.691-05:00Thanks for creating this tradition, there's a ...Thanks for creating this tradition, there's a great body of knowledge for someone like me looking to brew something this style. My question is about base malt: you've used everything from 2-row to English to Vienna to Munich. Any advice on picking a base malt from all of your experience?Michael Rollernoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-53864472242441832062017-11-30T20:00:23.171-05:002017-11-30T20:00:23.171-05:00The yeast can be unreliable after months or years ...The yeast can be unreliable after months or years of waiting in the fermentor. Pitch a fresh culture can ensure rapid carbonation and reduce potential off-flavors. Wine strains tend to be alcohol and acid tolerant, and not interested in fermenting complex sugars as a fresh culture of Brett might.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-46041664458895656532017-11-30T08:10:35.968-05:002017-11-30T08:10:35.968-05:00Michael,
I'm closing in on year 2 as a home br...Michael,<br />I'm closing in on year 2 as a home brewer so I still have lots of nub questions. When you bottled this you added champagne yeast, why? <br />Thanks!Davidhttps://www.blogger.com/profile/04451922894627001072noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-61071948384570884552017-07-20T17:42:29.396-04:002017-07-20T17:42:29.396-04:00Hey Zeph, if your concern is wasting beer on gravi...Hey Zeph, if your concern is wasting beer on gravity readings, I strongly recommend getting a refractometer. A few drops are all it takes to take a gravity reading. The only downside, in my experience, is that you have to use an online calculator to adjust your final gravity reading, since refractometers aren't designed to give accurate readings once there is alcohol in the mix. To do the calculation, you also need your original gravity reading, ideally in Brix (although this is an easy conversion to do if you know the specific gravity). Here is the website I use, but there are many others:<br /><br />http://seanterrill.com/2012/01/06/refractometer-calculator/<br /><br />This would really enhance your ability to measure gravity when you're brewing small batches.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-4231366854536132492017-07-11T20:32:39.850-04:002017-07-11T20:32:39.850-04:00Depends on the beer, but 3-4 weeks is usually enou...Depends on the beer, but 3-4 weeks is usually enough if you have a fermentable wort (reasonable mash temperature, no massive dose of specialty malt etc.). I'd say time to take a sample!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-17396935228761040012017-07-08T12:52:03.197-04:002017-07-08T12:52:03.197-04:00Hey Mike - what's a reasonable amount of time ...Hey Mike - what's a reasonable amount of time to expect the MF Blend to reach terminal gravity? I started at 1.048 but because of my one-gallon batch size, I'm loathe to spend beer on multiple gravity readings (the only reliable way to tell, I know, I know). It's been two months to the day, which, based on the dates on your beers that have used it, seem like a safe amount of time. Just wondering what your experience with the lab culture has been on that front.Zeph Ozaroffnoreply@blogger.com