Recent content by TychoBrahe

A pellicle is indicative of excess oxygen in your fermenter. The pellicle is the yeast or bugs way to protect itself. Can you keg 5 gallons and let the other 5 ride it out for a while?

Chugachbrewing you are awesome. Thank you for taking the time to do this

Found this old thread...seems as though it is possible to get decent results https://www.homebrewtalk.com/f127/cultivating-wild-yeast-local-honey-288543/

Doesn't honey have antibacterial properties? Would this severly limit the types of yeast and bacteria you can culture from it? I may be way off base here...

Are you guys also pitching yeast into these beers? Or only using the yeast captured during the cooling phase?

This starter turned out nice and tart. Pitched it into a berliner yesterday, we will see how it does. I saved some in a 50mL vial. How long will the lacto keep for in the fridge? Should I feed it periodically?

I am hoping to brew my first berliner this weekend. I purchased a vial of White Labs Berliner Blend. However, decided to try making my own lacto starter from apple juice and a cup of grain. I was not very technical in my methods. Simply opened a new half gallon of preservative free apple juice...

My copy has been preordered! Cannot wait to receive it

Jawilson did you ever figure out the issue with your pumps?

Chugach, where you able to confirm if this was all brett or a mix of sacc and brett? Sent from my SAMSUNG-SGH-I317 using Home Brew mobile app

This might be of interest...seems like Jeffrey Crane took dregs from an allagash bottle with interesting results. http://jeffreycrane.blogspot.com/2010/08/dreg-series-belgian-single-sour.html?m=1 Sent from my SAMSUNG-SGH-I317 using Home Brew mobile app

I would love some of the brett if you can acquire some! Sent from my SAMSUNG-SGH-I317 using Home Brew mobile app

I beleive the only beer that Allagash does not filter is their White. I don't believe you have their Brett in those dregs Edit: let me clarify. They filter out the brett and repitch a clean yeast for bottle refermentation. This was explained by Rob Tod on "The Session" a few years back Sent...

Let these beers age. If you have provided a bit more food for the yeast your brett will get to work. Just give it some time 3-4 months. Taste along the way, as long as your gravity isn't continuing to drop you can bottle whenever you like the flavor profile. Another option if you are looking to...

Looks great! Are you going to run a single pump?