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That's true about the bug population being off. First beer is quite tasty, I expect it will be better carbed and cold. I was kinda thinking about a saison and let it sit until next summer. Dregs are probably a good idea too, I approve of any practice that gives me a reason to drink good beer.

Hello, I've got a beer that I used The Yeast Bay melange blend on. I'm thinking it's time to bottle this one and start a new sour brew. I want to use the melange blend again but am sure the yeast (sacc) is probably in no shape to ferment a new beer. My question to the minds of hbt is, what...

I've only ever used this blend (on its own) once, I left it with no temp control in my basement where it remains around 66°f and it turned out great. Now I will say I left it for over a year to give the bugs plenty of time to work.

Nice, I'd bottle it up and in a couple weeks enjoy your tasty brew.

That's pretty typical behavior. Though the fact that the airlock dried out could be cause for concern. Acetic acid producing bacteria need oxygen to convert the ethanol into acetic acid (vinegar), some brett will also create acetic acid in the presence of oxygen. You may be lucky, I once had an...

You can, the dead yeast would act as nutrient for the fresh. However there may still be something alive in there but would likely take a long time to build up to any significant numbers.

I wouldn't go that route. If you build the yeast up eating only simple sugars like that they can lose the ability to ferment the more complex sugars found in wort.

Looks like you used high flocing yeast in both brews. Maybe the shape of fermenter/collection ball in addition to the higher flocing yeast prevented the yeast from staying in suspension long enough to clean up the acetaldehyde.

Better safe than sorry, the boiling will also help dissolve the nutrients making them easier for the yeast to use.

Thanks for all the info!

Hello hbt community. My wife and I are taking a trip to TN in the next few days and I'm looking to get some good local beer. Anyone have any suggestions? Alternatively if anyone knows of a semi regional brewery that distributes to the area so I could pick some up. Thanks in advance!

I've never added new yeast at bottling time, the brett will carb it up. It may take a little longer than if you were to add fresh yeast.

Short answer, yes your beer should carb just fine.

Well it happened. I drank a beer. I went to try and buy some hopslam, they were sold out of cans but had it on tap, so I drank one. I am now back on my not drinking till the end of the month, unless they get another keg of hopslam (or some other equally rare beer) in.

My wife and I are doing another whole 30, so I'm in the boat with you. I will say the lack of beer has not been a big deal except for the other day when we were hanging with friends and everyone else was drinking and I had fizzy water. Worse than lack of beer is lack of carbs.

I just smoked a nice brisket, I can box up the trimmings and ship that off to you. I don't have any ice so it will likely be slightly off by the time it arrives, may still be OK though.

Edit: Disregard this post please

I think I may have to give this a try, sounds pretty awesome!

Never used the a20 but 644 and warm temps, I've used it into the 80s before, make for some awesome citrus and almost (to me anyway) mango. I use it in a single hop Amarillo ipa and really like it. Keep in mind it attenuates more than other yeasts so don't go too crazy with bittering hops.

I got on amazon last night and got several poppers and a few seal sets.