Recent content by elenchus

I read that adding some oak cubes is a good idea to simulate the barrel environment. It warned to eliminate as much of the oak flavor as possible prior to pitching to avoid it creeping into the beer, which is something I have to investigate more. I have some oak cubes on hand and plan on...

I pitched some lacto and pedio into all three carboys and I'm going to let it go for another month or two and give them a taste to see where they stand, but I won't bottle them until at least June since I'm restarting the aging clock after pitching the bacteria. I've been making extensive notes...

I believe when I brewed my first lambic, I misunderstood exactly what I was pitching and was under the impression the brett was a bacteria, not a yeast. I am starting to understand where I've gone wrong. I just need to do some more research now that I understand my mistake.

I am doing three sour beers, one is a dark ale with brett brux, one is a light ale with brett lamb, and the other is a mixture of the two. I believe I made the mistake of pitching the bacteria when I racked to carboys, following two weeks of primary. I hadn't gotten any pellicle, so I tasted...