You probably would not need to pitch additional bottling yeast if you are not in a hurry. The Brett will eventually consume the carbonating sugar. Sometimes I pitch champagne yeast at bottling when I'm in a hurry.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Some also say to put a crushed campden tablet in the mash, as the sulfites are strong antioxidants.
It's easier for me to make one change at a time so I can definitively identify the issue. If i change sparge temp and have the same issue then i know it's a ph issue. If I do both at once then I don't feel that i have a solid grasp on what's wrong. Just my way of doing things. I suspect it's both but need to take the slow boat to make sure.
This kind of response is why I almost never bring the subject up. I can taste the difference between a batch-sparged beer and a continuous sparged beer that was made using my gear, and that's all that matters to me.
Depending on the percentage of base malt used in a recipe, my average mixed-grist extraction rate for imported malt is currently in the 33 to 35 points per pound per gallon range. My mill is set at forty thousandths of an inch (achieving an extraction rate in this range with grain milled at forty thousandths of inch is very difficult with batch sparging).
I agree that amateur brewing is a hobby. Like all multifaceted hobbies, continuous sparging is one of many skills that can be learned and/or mastered. I also plate and slant all of the yeast cultures that I use. Using a commercial yeast culture is significantly easier than taking a culture of unknown purity and turning it into something that ferments cleanly 100% of the time.
There is a joy that comes from mastering continuous sparging. I was lucky to achieve a mixed-grist extraction rate of 22 points per pound per gallon when I first started to brew all-grain beer in 1993. I quickly learned that lauter tun design played a huge roll in continuous sparging (i.e., a rectangular cooler combined with a slotted manifold is not the most efficient lauter tun design when continuous sparging). My mixed-grist extraction rate quickly jumped to 28 to 29 points per pound per gallon when I switched to using a cylindrical cooler with a Phil's Phalse Bottom. My extraction rate remained at that level for several years before it dawned on me that lautering 5-gallon batches of normal gravity beer in a 10-gallon cooler resulted in a less than optimal mash bed depth. I switched to using a 5-gallon beverage cooler for normal gravity beers, and my extraction rate jumped to 31 points per pound per gallon. The remaining improvements have come from step-wise refinement of my process.
In the end, one is free to choose whatever way one wants to sparge. I personally like the results that I get from continuous sparging. My brewing schedule is based around having free time while the sparge is running. I use that time to make log entries, setup my boiling stove (I mash indoors), and perform other brewing-related housekeeping activities. I usually mash for 90 minutes and boil for 90 minutes; therefore, the time that I spend sparging is a minor fraction of my brew day.
Much solid material remained suspended in the wort. OG was 1.050 vs. expected 1.070. Should I have continued boiling until the hot break came?
If you are making 5 gallons of beer then you are a low. The range for cherries is 1-2 lbs/gal and it would be better to be close to the high end.
I haven't used canned cherries, but I suspect the only difference between water/juice and heavy syrup is just sugar.
You really think that's low for a beer this small and light? I was concerned with it being too much. I brew a tart cherry stout... the first time I used 10 lbs for 5 gallons and it took about a year to mellow out so that it tasted like a beer and not a pie. I used 7.5 this year and it was much better.