Recent content by TimT

I have left samples of turbid mashed lambic around 6-8 months old out over night (forgot to dump them). They went distinctly purple and cloudy.

They use oxygen, forming a pellicle to make use of of O2 present is likely a good indicator of it being an oxidative yeast. There is likely a lot of info about them on the web, but it will be associated with wine as, brett, candida, pichia and such are wine spoilage organisms.

Have you considered that "less is more"? You are making a hefeweizen american salty sour coriander beer not a gose. I did the recipe from brewing with wheat, with the salt toned down (40g) and it was quite good but salty. 15g should be enough to be noticeable but for sure not too much.

The cereal thing goes away with time. I find sometimes quite fast and sometimes it takes ~3-4 months. A fellow in this thread below has nailed down what the cereal thing is. https://www.homebrewtalk.com/f127/diacetyl-variety-sours-400869/

This is great! I am about half way through the "aseanfood.info" pdf you posted in the other thread. I am 99% certain you have nailed it down. It is just too too close not to be right. Alongside all that they talk about how some folks are not sensitive to the flavour and that fits right in with...

That bit about ATHP is interesting and seems to fit reasonably well. Next time I bottle some lambic I will purge the bottling bucket and some of the first filled bottles and see if there is a correlation between O2 exposure and the onset of the character. It does seem to often rear its ugly head...

Done it lots of times. I don't see the point in a flanders red though, as you cannot get the brett character quick, which pretty much makes a flanders red what it is.

Works great, just use low/no fat yoghurt. I did a Berliner Weisse with actual yoghurt and have used yoghurt starter culture packets as well.

Every beer I have used Roeselare in has gone to zero. Many if not all of those beers are blended so could easily be off a few points, alongside that acid production (lactic acid is nearly as dense as sugar) and if they actually do test with lab and not with just OG and FG.

It will super attenuate as it has pedio and brett in it. 1010 will result in ~5 volumes of CO2.

3. Pull keg from fridge and let it sit out for a month or two while occasionally venting if need be.

Don't remember, Petrus oude bruin is a blend of the pale with another non sour beers so they should be the same bug wise. It is just straight lacto, a very good strain though. Made a wonderful oude bruin. The last pale I bought had a fine layer at the bottom though IIRC. They are not bottle...

I used petrus oude bruin dregs successfully for an oude bruin about a year ago. You would not even notice if they were viable or not with cascade and boon in there though.

Considering you used Roeselare blend, medium to medium high carbonation is closer to style. 1g of dried yeast is fine, there is no point in putting extra yeast in the bottles.

Ask and yee shall receive http://www.mocon.com/pdf/optech/Closures%20-%20Oxygen%20Passage%20Study.pdf the better bottle guys did a pretty serious look at closures for carboys.