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Message
re: Homebrewing: In-Process Thread
Posted on 1/28/16 at 9:39 am to LSUGrad00
Posted on 1/28/16 at 9:39 am to LSUGrad00
Different question: How much different would my fermentation time be with a 100% brett vs. the sach/brett/lacto sour i am making?
Also, still debating do i do a 100% brett for the 3 gallon half, or do i use a wyeast/white labs farmhouse saison blend that contains a sach saison strain and brett.
Also, still debating do i do a 100% brett for the 3 gallon half, or do i use a wyeast/white labs farmhouse saison blend that contains a sach saison strain and brett.
2
Posted on 1/28/16 at 9:42 am to BugAC
quote:
How much different would my fermentation time be with a 100% brett vs. the sach/brett/lacto sour i am making?
the sour will ferment down faster but you'll have to leave it longer to let the brett and bugs work. The 100% brett will likely be ready to drink much sooner.
Posted on 1/28/16 at 11:22 pm to BugAC
Found this recipe for an oatmeal stout.
All of those oats and malts make up the grist and I just mash like normal?
quote:
10 lb Pale Malt (2 Row) US
1 lb Caramel/Crystal Malt - 40L
1 lb Chocolate Malt (350.0 SRM)
1 lb Oats, Flaked
0.50 lb Roasted Barley
1.50 oz Williamette [5.50 %] (60 min)
WLP 001
Mash @ 156 for 60 minutes
Mash out @ 168 for 10 minutes
Ferment @ 65
OG:1.070
FG: 1.019
All of those oats and malts make up the grist and I just mash like normal?
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