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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

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...

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...

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?

I've had a Westmalle/Karmeliet tripel clone in secondary for about a month after one month in primary. I had wanted to go another month in secondary and then bottle it, but I noticed white specks floating in the carboy. I'm thinking about adding another 3/4 to 1 lb of sugar syrup to it and going...

Any recommendations for a yeast for a Belgian single? WLP530 (Westmalle), WLP570 (Duvel), WLP500 (Chimay), WLP510 (Orval/Bastogne)? Any idea how they might be different?

Does anyone know why Wyeast markets their 3725 as biere de garde when it reportedly comes from fantome? Fantome is known for saisons, so why not just sell it as a saison yeast?