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Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

NO SPECIFIC REASON FOR THIS LINK...
I just really like the work levifunk is doing!

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Brettanomyces Brewing
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Author Replies
Taylor
06/11/06 03:25 PM  
Re: Brettanomyces e-symposium, interest?
Yes, make that "acetic acid." I'm going to prop the heck out of it before I pitch, using a 1.015 SG wort with crushed eggshell (pasteurized!) and chalk after 24hr, keeping it on a stirplate for 48hr before chilling, decanting, and stepping up.

The beer will be mostly Pilsner malt with a bit of invert sugar, and the mash will include an acid rest, hopefully leading to an ester-inviting fermentation. 68 controlled fermentation in well-oxygenated wort with frequent gravity readings.

Also just occured to me I should ferment a "control" batch with US-56.

JoeFleischman
06/14/06 07:53 PM  
Re: Brettanomyces e-symposium, interest?
Steve -

Thanks for making the symposium possible in the first place!! I appreciate your effort(s) in lining everything up.

Thanks man,

Joe

SteveG
06/14/06 07:55 PM  
Re: Brettanomyces e-symposium, interest?
You guys make it all worth it. Steve
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