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I have an Imperial(ish) Chocolate Caramel Milk Stout I can enter. PM me your address and I can send it off.

Well spotted thanks! It was meant to be 64.

Yea I have read that 100% Brettanomyces fermentations perform quite similarly to Sacch fermentations. What temperature have you been fermenting at? I've also read that Brett breaks down those fruity esters over time, so this could lead to the funkiness being a bit more prevalent. It has been...

To be honest I can't find solid information anywhere about mash temperature and byproducts, I think I remember someone saying they made the recipe twice but with different mash temperatures and they tasted no difference. This will definitely be my first experiment after this brew, I'll make 2...

*I have done a lot of research about this style and i’m compiling the information here in a relative and easier to read form, my sources will be referenced at the end of this post* I will keep updating this page upon completion of brews and experiments with results and newly discovered...

I really enjoy a beer that can remind myself and take me to a certain place. Living on the edge of Exmoor has given me plenty of enjoyable memories out in the countryside so I’m brewing this beer to have a character that reminds me of this. It will be called ‘Funkmoor’ Researcher have stated...

Hello! This is my first post here, i’ve been home brewing for about 2 years now and I’ve been doing a lot of research about brewing/styles etc.. (I have a science/engineering background). I’m about to complete my first 100% brettanomyces fermented beer. There’s lots of information out there...