tag:blogger.com,1999:blog-8066877917844499643.post8968379054183255541..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: "Westvleteren" Blond with Brett!The Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-8066877917844499643.post-79401177641607779072016-08-02T22:18:00.728-04:002016-08-02T22:18:00.728-04:00It'll eventually over-carbonate in all likelih...It'll eventually over-carbonate in all likelihood, but with a reasonably dry beer, low pitching rate, and cool storage I can keep an eye on things by opening a bottle once a month. I prime as usual, so it isn't under-carbonated early on. You could always age it with Brett prior to bottling if you don't want the risk (but I don't think it is quite as good).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-14455278766959860142016-08-02T00:00:35.379-04:002016-08-02T00:00:35.379-04:00Mike, what do you do to prevent over carbonation w...Mike, what do you do to prevent over carbonation when you pitch Brett at bottling? Is there just no sugars left or do you factor extra attentuation so you add less priming sugar than you otherwise would?Tommy Heyboerhttps://www.blogger.com/profile/02490333700923098475noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-87142913276292066682016-07-21T22:33:48.902-04:002016-07-21T22:33:48.902-04:00The trick with TeeSpring is that all of the logos ...The trick with TeeSpring is that all of the logos are printed the same size regardless of the size of the shirt ordered, scaled to the smallest size available (which is why I've yet to add women's shirts). Not sure what size they use for the demo, but it is smaller than the small I wear. I like a big logo, but maybe next round I'll do it a bit smaller and add some other styles to the mix!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-7228551312341225722016-07-21T15:32:14.018-04:002016-07-21T15:32:14.018-04:00Love love love the logo, but it's WAY too big ...Love love love the logo, but it's WAY too big on the t-shirt. I'd reduce it by at least half, if not more.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-19359838955949527492016-07-15T20:21:57.888-04:002016-07-15T20:21:57.888-04:00Thank you Anne-Françoise! Great to know it was jus...Thank you Anne-Françoise! Great to know it was just a nasty rumor!<br /><br />Cheers, I'm a big fan of Brazil and glad there is so much excitement about good beer! I had a lot of fun last year in Florianopolis!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-41887884534085933462016-07-15T19:02:31.809-04:002016-07-15T19:02:31.809-04:00We've just started brewing ourselves. Looking ...We've just started brewing ourselves. Looking for a recipe of lambic beer my boyfriend has found your site. Loved it! Please know that as of now you have a couple of new fans from Brazil. MPaulahttps://www.blogger.com/profile/10441725624634727873noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-19662646128010418422016-07-15T07:24:20.000-04:002016-07-15T07:24:20.000-04:00I just got a reply from Anne-Françoise Pypaert, th...I just got a reply from Anne-Françoise Pypaert, the head brewster at Orval. Translation:<br /><br />"This is nothing more than a rumour. Orval cannot pass up on the fermentation in the bottle with Brettanomyces, the yeast contributes too much to the Orval character.<br />Because of that, we will not pasteurise. Pasteurisation would obviously kill the yeast in the bottle.<br /><br />I count on you to dispell these rumours, and thank you for your worries about our beer<br /><br />Kind regards,<br /><br />Anne-Françoise Pypaert"Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-74505170225053432822016-07-13T09:41:54.988-04:002016-07-13T09:41:54.988-04:00I'm a Belgian. I have not heard the rumor of O...I'm a Belgian. I have not heard the rumor of Orval starting to pasteurize. I sent them a question about it anyway. If I hear back, I'll be sure to tell you.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-1878164810060281902016-07-12T21:05:07.105-04:002016-07-12T21:05:07.105-04:00I don't store a mother culture, I simply harve...I don't store a mother culture, I simply harvest and repitch directly. You certainly could pitch the primary strain with or followed by the reserved slurry. The key is to try it and see what works for your culture and palate!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-86725119384091577842016-07-12T20:37:22.295-04:002016-07-12T20:37:22.295-04:00I have a question, how do you keep your saison ble...I have a question, how do you keep your saison blend? I happen to have a saison and has some bugs I want to reuse, it was a blend of belle saison, t-58, brett brux, brett brux trois vrai and lacto brevis, the yeast isn't the problem but how can i save or reuse the "cake" for future beers?<br /><br />my first thought was to ferment a clean saison with the t-58 + belle saison blend and after that rack to secondary with a portion of that brett and lacto cake, but a second opinion would be nice.<br /><br />Thank you very much for your answer! Eslem Torreshttps://www.blogger.com/profile/10936546972406714437noreply@blogger.com