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Wild Brews by Jeff sparrows

Spiegelau IPA glass from NHC

Just dump it in.

I have two, one for sours & one for non sours & I keep them in separate spots

Just ordered a few pounds of debittered/aged hops.

I'd taste them, try not to disrupt the pellicle too much. Then you go from there, maybe age them longer if needed. Or if its where you like it bottle them, or blend them, or rack them on to fruit.

I've used JP dregs before, tends to sour pretty quickly. I wouldn't worry about the yeast I'd just pitch it as normal without the pellicle.

Take sample & taste it, that krausen on top may smell a bit different from your beer. I've not had any issue with Oregon cherry purée, but there are many places to pick up an Infection. I'd rack it to another carboy see if its still funky with out all the dead yeast, cherries & nibs.

I make a chocolate coconut porter & I didn't have any issues with carbonation. I've both bottle conditioned & kegged. Maybe a bit poor on head retention but not too bad.

Kumquats are used just like orange peel, use them whole & toss them in @ the end of the boil or in the secondary. I'd do both just like your thinking, but I'm not sure about the amount? I would compare it to orange peel by surface area so 3-4 = 1 orange? Guessing here, I would start with about...

I use a wine yeast(ec-1118 ) just to make sure I have some active yeast that can handle acid environment.

Where do I sign up! I gotta have a copy. Congrats!

My spring has been bent for years, still works great. I take it apart after every use.

I got one off of eBay for 99cents plus $2 shipping it works well. I'm not sure how I'd package it up, & I doubt I could send you one cheaper.

I've used it for a lambic not a rodenbach clone, it was a year before I tasted it & still need more time. I also like to add dregs to mine for complexity. If I was to go with a blend without dregs I'd use ECY20 that stuff is awesome. Edit add; I normally leave my lambics on the trub but I rack...

I bulk age beer in cornies, anytime I go from sour to reg beer I just give it a good soak in pbw, hot rinse & then starsan like normal but I also switch out the rubber gaskets for sours. I've never had an issue yet. I also use a long tube brush to clean my dip tube.

I use 2oz in my apricot ale with 3lbs of apricot purée & it's awesome but I've not tried it by itself.

Sounds normal to me, I like Brett in my BW I think it adds complexity to all the lactic acid What strain of lactobacillus did you use? I'm sure there is some alcohol in there but not sure how much.

Could you use the pill form from the drug store? Maybe crush it up & make a small starter?

I normally figure 0.25 qt/lb for water retention by the grains but the rest should find its way to the boil