Recent content by Theoutlawjoseywales

My mistake. It is Lactobacillus. I used a yeast cake from a berliner weisse that was made with the White Labs blend that released last year.

@Stevehollx. Did you use dried or ripe black currants?

I brewed with this yeast March 2011 and bottled this past February 2012. I was hesitant about the beer turning out well until the past month or so where It's fully carbed and the tartness is coming out well. I will use this blend again.

I can't get jolly pumpkin around here. I wonder if there is an easy way for me to get their bugs...

Would there be any benefit or disadvantage to adding the champagne yeast after primary fermentation and let it sit for a week, then bottle? The benefit of course is peace of mind. The champagne yeast will eat anything that the ale yeast has failed to eat, and so when you bottle, you know...

I wonder if I could ferment with belgian abbey ale yeast for a week or two and rack it on to a berliner weisse yeast cake in order to give this a big shot of brett...

Only 4-6 weeks of fermentation to get those sour characteristics??