Two attempts at growing brettanomyces claussenii

Posted on January 27th, 2008 by John Little

WLP645 Brettanomyces claussenii is described as having “Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus.”
The first picture is of [...]

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Filed under: Brettanomyces, Saison, Starters

Best all-grain beers to brew with no adjustments to Auburn water

Posted on July 21st, 2007 by John Little

Using (i) the following values (Ca=14, Mg=3.5, HCO3=50), (ii) my very good friend Tom Meier’s Residual Alkalinity spreadsheet (used to calculate brewing salt additions, specifically for Residual Alkalinity) and (iii) the mid-point SRM (color) for the particular style’s SRM range, the best beer styles to brew (all-grain) with unadjusted Auburn water (except getting rid of [...]

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Filed under: American Pale Ale, Begian Pale Ale, Best Bitter, Biere de Garde, California Common, India Pale Ale, Oktoberfest, Ordinary Bitter, Rauchbier, Saison, Straight Lambic, Strong Bitter, Vienna, Water