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Brett Claussenii starter. The White Labs culture was not pitchable, so this took some effort to propagate for use as a primary yeast. - Patrick Rue (PMR)
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| 1L Wyeast Forbidden Fruit starter for the Saison. - Patrick Rue (PMR)
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| Weighing the grains for the Saison. - Patrick Rue (PMR)
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| Milling the grains using my Barley Crusher and a drill. I'm able to mill 20 lbs. in about 4 minutes. - Patrick Rue (PMR)
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| My brewing rig-- a gravity fed 10 gallon B3 system. I just added natural gas, which is great. No more running out to Home Depot mid-boil for a propane refill! - Patrick Rue (PMR)
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Adding water to the mash tun. - Patrick Rue (PMR)
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| Sparging. - Patrick Rue (PMR)
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| Sparging. - Patrick Rue (PMR)
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| FWH sludge. - Patrick Rue (PMR)
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| A vigorous boil prior to chilling. - Patrick Rue (PMR)
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The krausen from the Saison 14 hours from pitching. - Patrick Rue (PMR)
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| DSCN0089.JPG - Patrick Rue (PMR)
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| The Brett is taking off a little slower. This is after 14 hours. - Patrick Rue (PMR)
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| DSCN0094.JPG - Patrick Rue (PMR)
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| The Brett finally started up after 30 hours. This is at 48 hours after pitching. I let this ferment out for 5 weeks while on vacation. It's now at a very low 1.003, and funky as hell. - Patrick Rue (PMR)
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