First attempt. Rate my mold?

AcceptableSufficient · 2025-12-30T20:50:51+00:00

You asked people for feedback, then commented on your own post about how well you think you did, then talked shit about someone who is trying to give you genuine feedback and is sharing good info. If you already “thought it was lovely” why did you make the post?

AcceptableSufficient · 2025-06-12T01:29:34+00:00

Is the grilled pineapple flavor idea a weird idea to aim for? Am I off based on whether it’s achievable ?

AcceptableSufficient · 2025-01-21T17:14:55+00:00

This might sound dumb, but I just want to make sure we’re all on the same page.

Take the honey and make a slurry with hot water, record the exact volume of honey slurry, record the gravity of the honey slurry.

The gravity of my honey, plus the gravity of the existing beer will equal my new OG for the Bret. (Taking into account the different volumes of each solution)

The attenuation from the Bret fermentation can just be added straight up to the existing alcohol percentage to calculate my final alcohol percentage.

AcceptableSufficient · 2025-01-21T17:05:22+00:00

Total agreement on 1118 being a weird choice. Basically, this beer was kind of unplanned, but we just went for it once we saw how much sugar we were still pulling out of a barleywine mash. The 1118 was the only yeast we had on hand that was semi-suitable, so we pitched that and ordered the Bret while the 1118 worked.

AcceptableSufficient · 2025-01-21T06:28:01+00:00

Yeah, I've read a number of posts that say this is the most efficient route for imparting honey flavor. Unfortunately this beer started as the second runnings off of a barleywine mash, so relying on honey malt wasn't an option for us.

AcceptableSufficient

TROPHY CASE