@@sapwoodcellars8378 Unfortunately, you aren't easily accessible by public transportation. I enjoyed your beer and the atmosphere at your brewery (you gave me a tour of the actual brewery part, which was greatly appreciated), but I have to drive there, and that's not great when you're going somewhere to drink beer.
One of our regrets about the space. Would be so much better to have a space that was closer to other businesses and transit... would have cost too much for us though.
Good to see things getting dialed in. I'll be kegging 5 gallons of your test batch in a week or so. Hopefully that'll be a good sneak peek at the future to come.
With dry hopping aged Brett Saisons, what kind of rates do you shoot for? Would 2 oz vic secret into 5 gallons be too much for a 3-4 month Mad Ferm Blend Pale Saison (about 30 ibus already)? It was dry hopped with 1 oz Vic Secret on day 5 of fermentation and those have faded to funky guezey hoppyness, looking to bring back some brightness to the funk. Thanks alot! P.S. im a wood club member eagerly awaiting this one.
It's really a question of beer, hop, and desired balance. 2 oz in 5 gallons should be plenty to provide a bright counterpoint to the Brett without totally obscuring it. Best of luck!
We have a dedicated fermentor and fitting designated for beers with microbes other than Sacch. Honestly the dangers of S. cerevisiae var. diastaticus (e.g., French Saison) are nearly as bad as Brett and plenty of breweries use it in their "clean" gear. Good cleaning and sanitation practices should be enough (in addition to caustic/PAA we also lean heavily on line pasteurization to avoid contamination at critical points), luckily no issues so far!
Do more videos!! Love these, great perspective from homebrewer turned pro.
Thanks for sharing, I just did my first water boil on a new 7bbl brewery in Ellensburg, Wa Your brewery looks great!
Thanks for sharing, looking forward to more!
Keep the videos coming! This is great.
Great video. Looking forward to more.
Привет из России!
Love the vids!
I had that beer at your opening. It was excellent.
We've been steadily improving over the last few months. A tweak here and an adjustment there. Hopefully even better now than the beers were back then!
@@sapwoodcellars8378 Unfortunately, you aren't easily accessible by public transportation. I enjoyed your beer and the atmosphere at your brewery (you gave me a tour of the actual brewery part, which was greatly appreciated), but I have to drive there, and that's not great when you're going somewhere to drink beer.
One of our regrets about the space. Would be so much better to have a space that was closer to other businesses and transit... would have cost too much for us though.
Good to see things getting dialed in. I'll be kegging 5 gallons of your test batch in a week or so. Hopefully that'll be a good sneak peek at the future to come.
Excellent! I've got 5 gallons of the "starter" batch going with the house saison culture too!
#something
With dry hopping aged Brett Saisons, what kind of rates do you shoot for? Would 2 oz vic secret into 5 gallons be too much for a 3-4 month Mad Ferm Blend Pale Saison (about 30 ibus already)? It was dry hopped with 1 oz Vic Secret on day 5 of fermentation and those have faded to funky guezey hoppyness, looking to bring back some brightness to the funk. Thanks alot!
P.S. im a wood club member eagerly awaiting this one.
It's really a question of beer, hop, and desired balance. 2 oz in 5 gallons should be plenty to provide a bright counterpoint to the Brett without totally obscuring it. Best of luck!
Are you using premilled malt?
As a new brewery working with Brett isn't difficult? I mean how you manage to not contaminates other beers with Brett?
We have a dedicated fermentor and fitting designated for beers with microbes other than Sacch. Honestly the dangers of S. cerevisiae var. diastaticus (e.g., French Saison) are nearly as bad as Brett and plenty of breweries use it in their "clean" gear. Good cleaning and sanitation practices should be enough (in addition to caustic/PAA we also lean heavily on line pasteurization to avoid contamination at critical points), luckily no issues so far!
Short's are a bad choice.