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Definitely glad I have a blowoff tube on the blueberries as well!

Update? How did these turn out, especially curious of the blueberry one.

Going to finally move this onto some sour cherries and another batch of peaches and apricots next weekend. I've never gotten a traditional pellicile, just some thick yeast rafts. That's with addition of some Cantillon dregs. Am very curious to see what it tastes like after all this time.

I had something similar on blackberries I had in my BDSA after I added dregs from Crooked Stave, Allagash and Avery. I just bottled it yesterday and it did't kill me after tasting. I would let it go unless it turned black. Probably just a pellicle. Mold usually looks furry.

I threw some Tiarna into a BDSA on blackberries and its been slowly fermenting. No funky pellicles yet, so maybe just the champagne yeast working on the fruit.

Thanks, I checked again a little later last night and the start of a nice pillowy krausen had formed, by this morning it was full bore. Had a tiny amount of blowoff through the airlock so I think we're in business.

Rolling with some Melange in an extract lambic similar to Oldsock's recipe. How long does it usually take for krausen to hit? About 24hrs in and not much going on yet. Its sitting in a fermentation bag around 65*.

I might have completely missed it or its assumed in the recipe but I got 2oz aged lambic hops from the LHBS. I assume a 60 min addition is ok for these? How do I calculate IBUs for these? 5 gal batch btw

mmm anthrax ale

Wanted to report back on this guy. Really wish I had let more bottles age. This turned out amazing after 10 months. I drank most of them within the first 4-5 months but recently found a couple more bottles. Just like the commercial version.

any updates on these pannepot OFA clones? probably going to attempt one in a few weeks.

Tasted a Conan pale ale I made yesterday based on Oldsocks Simcoe and Sons recipe. Reminds me of a session version of heady/sos. Not the exact same but similar. Used 9 mo old yeast, a little estery out of the gate that I'm hoping clears up after a few weeks conditioning in the bottle...

I made a second step last night and its bubbling away today so it must be alive. We'll see how it does tonight when I pitch it into 5 gal of pale ale.

Got a starter going from a 9 month old batch of conan from TYB. Had previously used it to make a HT clone in Oct'14. Turned out great. I am hoping the 9 months in the fridge didn't mess it up too much, so far the starter seems to be happy after 24hrs, took about 12 hrs to get going. Going...

Not to derail from the original post, but I was thinking of doing something similar to Allagash Nancy. The website doesn't have a ton of info, but was thinking of some kind of 100% brett primary, with lacto and pedio from Allagash dregs. What would be the base beer and should I add the cherries...

First time drinking it carbed up last night. Very nice acidity and the carbonation helped with the flavor. I think better fresh peaches (used frozen whole foods) and better process on my end will yield a better beer next time but overall pretty pleased for my first sour.

Bottled my farmhouse sour on peaches last night. Definitely a nice tartness to it after the last four months. Big improvement in acidity since I tasted back in early March. Curious to see what its like when fully carbed. Hopefully it continues to sour some more in the bottle. I'll have to...

as cousin eddie would say, "best to just let 'em finish" looks fine to me

Here's mine on peaches hiding in a moving box in an upstairs closet. Hoping the increased temps will wake up the lacto. Started this in early Jan.

Pretty sure its the warmth in my house, but temps on the sticky thermometer read 70ish, and I see noticeable tiny bubbles like carbonation in the carboy. Must have woken the yeast and hopefully the lacto up a bit. Previously it sat in the 66-68 range. Maybe they are finally doing some work on...