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Who's making it? Looks like they are doing a good job! Whats your plans for this system, you gonna go commercial?

I love this yeast, I have only used it once though. I picthed at 28C and 12hrs later I allowed it to climb to 32C, awesome amount of spice and fruit esters. Its now sitting on some brett awaiting the warmer months when I'll keg and bottle it. I'll be brewing again with it soon!

I have a recipe that I have made a few times based off Sam Calagione’s Blood Orange Hefeweizen, I've put my own little tweaks into it but you can tell I have pinched his idea! Anyways I'll link you to my blog post as it's much easier then re-typing it: link to my blood orange recipe I really...

Thats gold!

Let it ride! Obviously whatever has kicked off (most likely some form of lacto) is going to do its thing. If it is lacto it will die off earlyish (lacto hates alcohol + hops) and the notto will finish it off. But it could be anything, it might even be notto if you used it previously? Your...

I know it's a whole heap of work, maybe more then you plan. But leading up to GABS why not run a competition? Winner gets to have his beer served at GABS or something. I know in the past a homebrewer has had a award winning beer brewed a small brewery and then served the intire 3 days. Just...

Your just off going hot. There are 3 things when it comes to cleaning. Pressure,Heat,Cleaners/Chemicals. Alternatively you could try soaking it over night in PBW, but why not use hot water with the soak. Then blast it with mains water to get anything that's hang on

If your confident with your method of filtering out the grains, then there is no reason why this method wouldn't work perfectly. The only thing you need to think of it where are you gonna get this hot water from? If your just going to use boil/heated water or then it might be easier to simply...

Where abouts in Thornbury are you? I recently moved to Thornbury myself... I'd be happy to show the ropes on a 3V setup. I usually brew everything fortnight so some company would be nice haha

Duvel, then water. Gin and Tonic helps when I've been drinking whisky all night also!

It's a slippery slop! Greensborough shop is still running. Doesn't quite have the range you get at G&G, but he has all the grains, hops and wyeast that will keep you going. Everything you'll need to get started, and some great advice some Dave if you need any help. Another shop worth check...

Thats rad man. I wonder if its actually worth anything, or if someone would pay anything for it....

I recently got some brett + other assort funky WL from ESB Homebrewing: http://www.esbrewing.com.au/ Brett. B is quite different to Brett. C, try to get the Brett. C if you want those fruity/pineapple notes. What have you got planned anyways (if you don't mind me asking)?

There you go! Trust the dude studying chemistry(?) to come through with the goods!

To explain oxidation blantently, it means your beer has staled over time. Dissolved oxygen can make it into your beer in many ways. The most obvious way is whenever you shake/stir/siphon your beer once fermentation has completed. There are plenty of great on this forum and tons of info...

Try the same recipe and ferment it with Champaign yeast. I've heard Champaign can yield good results.

Don't ditch it, ride it out for atleast another week now. What have got to loose?

Awesome question, I don't know the answer to be honest. I have simply assumed (stupidly?) that it reproduces at the same rates as sacch. I don't have the equipment at home to test the growth rates etc, so I mostly base my numbers from websites like The Brettanomyces Project. Here are direct...

I've made Brett starters a few times, mostly when I do 100% Brett ferments. Each strain behaves quite differently, some strains will need to be in a starter for more then 7 days before completion. Brett takes a much longer to grow then sacco does. When I have made Brett brux starters I've...

I've made it a few times. I use just regular cane sugar but corn would work as well. Traditionally beet sugar is used in Belgium but cane sugar does a great job. My process is covered on a blog post I made last year here The only thing I have changed is sometimes cook sugar the sugar. So...