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the head will fall pretty quickly but that's okay

it should be spritzy - use distilled water and don't add salts. make it highly carbonated when it's bottled

so i want to make a lacto-kettle soured nelson sauvin brut ipa, with us-05. i don't want it bitter so i'll do what i've heard jamil call hop bursting - adding lots of hops at flameout. i want it to be like the ommegang sour pale

I'll see what happens over a year's time.

Love it? Isn't that what makes vomit smell like vomit? I've smelled faint whiffs of it before in gueze, but I can't say I loved it.

I was thinking the same thing, maybe with a Saison yeast like 3724 at 90F and then a sour bug blend like roeselare, 3763.

Do any of you applied microbiology types have any information on this? I made a barleywine about 5 weeks ago. The OG was 1.11. I pitched 2 packs of US-05 with it. The IBUs are about 23. I racked it into a glass carboy yesterday and added 12 oz of Sun Maid dried tart cherries, and added a vial of...

Why the olive oil? Somebody has to ask...

+1 on The Bruery Oude Tart

Be aware that with most sours (lambics, Flanders Red, oud Bruin) you are looking at a year or more fermentation time, the exception being Berliner Weisse. There is a la Roja clone kit available from Austin, but the yeast listed won't make it sour. For that you will need a blend, like this one...

If you're up for a classic Brett beer, you might try an Orval clone. The yeast used in primary will be available soon from White Labs: WLP510, Bastogne. Here's some info from White Labs. Orval is about $7/bottle here.

Everything you report is normal. You're on your way to a good homebrew!

In general, with microbial mixes like WLP670, a starter is not recommended. Yes, going with the 670 in primary for 5 months and then 1 month in bottles should give you what you want.

For those of you who have experience with lambics, do you have any recommendations for what kind of vessel(s) to use? I started my first 5-gal batch in early October with Wyeast 3278. It's been in a plastic bucket since, which makes it 8 weeks so far. I've got glass carboys and I could pick up a...

Brandon had a nice post on this yeast.

A nice yeast mix is wlp670, sacc + brett. It will make a good, funky farmhouse ale using a saison or biere de garde recipe. You won't need a year, but 5 months in a single fermenter would be good.

It might work, but you might actually need to let the yeast flow out of a blow off tube into a pot filled with sanitizer. That's what I do when I make a tripel with wyeast 3787.

What's the link for the podcast?

I want to make a funky/sour golden strong ale, using a typical grain bill for the golden strong style (e.g., 12 lbs. Belgian Pilsner, 0.25 lbs. Belgian Caramel Pils, 0.25 lbs. Biscuit malt and 2 lbs Clear Candi Sugar). In order to get the most character out of the Brett as possible (using...

Has anybody tried a Berliner Weiss made using Brett Trois? Sour mash with Lacto for the sour, ferment with Brett Trois for the mango, passion fruit, pineapple?