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Don't Fear the Funk

Don't Fear the Funk. Friday, March 21, 2014. Farmhouse/Saison (WLP568 Saison Blend Wyeast Brett L.). Tis the season for saisons, or at least it is quickly approaching. However, the traditional season for brewing saisons was the past few months. Gordon Strong explained it best in a BYO issue last June. And one half getting a pitch of WY Brettanomyces lambicus. With plans to condition it on merlot skins). The water is high in sulfates, with a 2.1 chloride to sulfate ratio. I also have been tryi...Acidified...

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Don't Fear the Funk | dontfearthefunk.blogspot.com Reviews

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Don't Fear the Funk. Friday, March 21, 2014. Farmhouse/Saison (WLP568 Saison Blend Wyeast Brett L.). Tis the season for saisons, or at least it is quickly approaching. However, the traditional season for brewing saisons was the past few months. Gordon Strong explained it best in a BYO issue last June. And one half getting a pitch of WY Brettanomyces lambicus. With plans to condition it on merlot skins). The water is high in sulfates, with a 2.1 chloride to sulfate ratio. I also have been tryi...Acidified...

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2 farmhouse/saison

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9 posted by

10 spencer waldron

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Don't Fear the Funk | dontfearthefunk.blogspot.com Reviews

https://dontfearthefunk.blogspot.com

Don't Fear the Funk. Friday, March 21, 2014. Farmhouse/Saison (WLP568 Saison Blend Wyeast Brett L.). Tis the season for saisons, or at least it is quickly approaching. However, the traditional season for brewing saisons was the past few months. Gordon Strong explained it best in a BYO issue last June. And one half getting a pitch of WY Brettanomyces lambicus. With plans to condition it on merlot skins). The water is high in sulfates, with a 2.1 chloride to sulfate ratio. I also have been tryi...Acidified...

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dontfearthefunk.blogspot.com

1

Don't Fear the Funk: New Zealand IPA

http://dontfearthefunk.blogspot.com/2013/05/new-zealand-ipa.html

Don't Fear the Funk. Friday, May 24, 2013. What makes this IPA from New Zealand? The hops, of course. I finally got my hands on some Nelson Sauvin. For this brew I again employed the hop stand technique. Size: 5.5 gal. Boil: 7.5 gal. Yeast: WLP001 California Ale 235 billion cells. 12 lbs. Pale 2-row. 3/16 lb. Caramel 60. 15 oz Nelson Sauvin (11.4% AAU) @ flavor stand and aroma stand. 15 oz Pacifica (6.1% AAU) @ flavor stand and aroma stand. Aerated 60 seconds pure oxygen. There was an error in this gadget.

2

Don't Fear the Funk: March 2014

http://dontfearthefunk.blogspot.com/2014_03_01_archive.html

Don't Fear the Funk. Friday, March 21, 2014. Farmhouse/Saison (WLP568 Saison Blend Wyeast Brett L.). Tis the season for saisons, or at least it is quickly approaching. However, the traditional season for brewing saisons was the past few months. Gordon Strong explained it best in a BYO issue last June. And one half getting a pitch of WY Brettanomyces lambicus. With plans to condition it on merlot skins). The water is high in sulfates, with a 2.1 chloride to sulfate ratio. I also have been tryi...Acidified...

3

Don't Fear the Funk: November 2013

http://dontfearthefunk.blogspot.com/2013_11_01_archive.html

Don't Fear the Funk. Tuesday, November 26, 2013. One of the great things about brewing 10 gallon batches is the ability to experiment. For this IPA, I split the wort two ways and did separate boils. One batch was kind of an iteration of the New Zealand IPA. But with Motueka added to the hop stand, along with Nelson Sauvin and Pacifica. The other batch went in the Northwest direction, with Chinook, Centennial, and Citra for the hop profile. NW/NZ IPAs - (. Sizes: 5.5 gal. Yeast: WLP002 English Ale. NZ IPA...

4

Don't Fear the Funk: Farmhouse/Saison (WLP568 Saison Blend + Wyeast Brett L.)

http://dontfearthefunk.blogspot.com/2014/03/farmhousesaison-wlp568-saison-blend.html

Don't Fear the Funk. Friday, March 21, 2014. Farmhouse/Saison (WLP568 Saison Blend Wyeast Brett L.). Tis the season for saisons, or at least it is quickly approaching. However, the traditional season for brewing saisons was the past few months. Gordon Strong explained it best in a BYO issue last June. And one half getting a pitch of WY Brettanomyces lambicus. With plans to condition it on merlot skins). The water is high in sulfates, with a 2.1 chloride to sulfate ratio. I also have been tryi...Acidified...

5

Don't Fear the Funk: June 2013

http://dontfearthefunk.blogspot.com/2013_06_01_archive.html

Don't Fear the Funk. Wednesday, June 19, 2013. Most commercial strong sours are a product of blending, or rely on the acidity from fruit such as sour cherries. Blending was an option for this project, but even with blending you hit an ABV ceiling. If you are planning to blend a 13% old ale with some pale sour solera of a modest 6%, say 3 parts to 1, you are already at 11.25%. There are straight, unblended strong sours that exist, such as Rodenbach Vin de Cereale. Size: 5.5 gal. Boil: 7.5 gal. 1/17/14: SG...

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badleebrewed.wordpress.com

Tart of Darkness clone: tasting – badleebrewed

https://badleebrewed.wordpress.com/2015/08/04/tart-of-darkness-clone-tasting

Brewing against the odds. Tart of Darkness clone: tasting. It is such a very strange concept,to clone a beer one has never had. Strange to love a beer you have never tasted. Tart of Darkness is a sour oatmeal stout from The Bruery,in Orange County,California. But this is how I am; all round steange. This is a bottle from half of the batch,the other half not yet ready to bottle,too many rough edges. Colour: beautiful,perfect stout black,with one finger head slowly receding to a spattering. This is the bee...

badleebrewed.wordpress.com

badleebrewed – badleebrewed

https://badleebrewed.wordpress.com/author/lingualee

Brewing against the odds. It has been FAR too long since last I posted. Sorry about that,internet! Beer things have been going on,beer was brewed and consumed,lots of life happend and too much bloody work threw spanners all over the place. This brew had been in the planning stages since March. Now,true to style,I do a write up with only two bottles left. Sorry for the rubbish glassware in the beer shot; I took the pictures at my in-law’s, where all of my good glasses have been broken. The yeast comes thr...

badleebrewed.wordpress.com

Brettanomyces Custersianus Best Bitter – badleebrewed

https://badleebrewed.wordpress.com/2015/07/18/brettanomyces-custersianus-best-bitter

Brewing against the odds. Brettanomyces Custersianus Best Bitter. Here we go with an impromptue tasting of a happy accident. Colour: murky golden orange with heaps of yeast in suspension. Creamy mousse like head that drops quite quickly but lasts and clings. Aroma: huge hoppy mixture herbal mint,pepper,floral,marmalade,orange,lemon peel,pineapple,peach mix of chewy juicy fruit with slight Brettiness. There are no off flavours despite starting the fermentation at 16c and letting it free raise to 29.5c.

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Don't Fear the Funk

Don't Fear the Funk. Friday, March 21, 2014. Farmhouse/Saison (WLP568 Saison Blend Wyeast Brett L.). Tis the season for saisons, or at least it is quickly approaching. However, the traditional season for brewing saisons was the past few months. Gordon Strong explained it best in a BYO issue last June. And one half getting a pitch of WY Brettanomyces lambicus. With plans to condition it on merlot skins). The water is high in sulfates, with a 2.1 chloride to sulfate ratio. I also have been tryi...Acidified...

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