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    • Listen. Rick is right. you are being a mad scientist.    But I too am a mad scientist. I have not made a beer yet that I haven't tried to mangle.   So one mad scientist speaking to another...one of the best decisions you can make right now is to let your beers condition for longer. The longer they can condition, the better they are going to taste.    But let's get real...one mad scientist to another. You are not going to listen. You are going to drink them too early. That is fine. Just keep some bottles back. Keep at least three or four that you can let sit for 8....10...12....weeks. AND.....yes...I am going to say it....some you will keep for 8....10....12 MONTHS. Just keep brewing and stock piling. I am still kicking myself that I didn't let one of my quads age for over a year.   And...one mad scientist to another....what the heck is going on with LBK3!!!!!! Come on man....you couldn't of at least tried an IMPERIAL Oktoberfestivus Triple Hopped Stout????
    • What boil?   I think you are doing way too much mad scientist.
    •   The fruit juice will add plenty of sugar. Don't forget that wine is just grape juice and cider is just apple juice (no sugars added, typically). Also, 2 Boosters will add 2.6% ABV.
    •   This is mostly true, but depends on the Brett strain. Brettanomyces lambicus CAN create some sour notes as it produces more acids than the other 2 strains of Brett, Brettanomyces bruxellensis, and Brettanomyces claussenii. So while Brett on its own isn't much of a souring agent, it does work well with bacteria such as Lactobacillus and Pediococcus. This is why there are souring blends on the market that contain Brett yeast in addition to bacteria.
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