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What your experiences or thoughts on re-using a blend of wine yeast and Saison yeasts from a fermented batch for a new batch of wort?

I fermented a Grisette Four years ago copitched with roughly equal parts K1-V1116 (recommended as not being a “killer yeast” for beer), WY3711, and WLP565. No starters, pitched at 65* (to get wine yeast character first), and allowed to free rise. Fermentation was very vigorous and fast, and...

Jarrylo is an interesting choice. What are your thoughts there?

Thinking further thanks to your comments, I should either build separate starters (so as to not have them compete initially on malt extract), or just buy more of the wine yeast (so as to not mess up a wine yeast starter or add the non-wine yeast contains of the starter to the beer). Btw...

I wanted a more complex fermentation character than simply 3711, and local store didn't have any Biere de Garde or any other French strains. Furthermore, I'm under the impression that Saison yeasts originated in French wine strains, and I'm curious to see what character a French wine yeast can...

I'm putting together a Grisette recipe for this Sunday, something simple, with the idea for a pretty traditional ~4.5 % ABV French-inspired Saison, letting the yeast character shine (starter w WLP3711 + WLP375 French White Wine pitched together). I'm thinking: 70% European Pilsner 20% Malted...

Anyone have any insight pitching with a combination of ale yeast and wine yeast? (and not utilizing any wild yeast or bacteria) I'm planning to brew a simple recipe Grisette this Sunday, make a starter with WLP3711 and WLP735 (French White Wine Yeast)...pitch at 65* and allow to free-rise...

So heard back from the "Production Process R&D" guy at New Belgium: Your recipe should work reasonably well. Here are some recommendations: Hops: ditch the 15 min and throw it in the 5 min hopping. Spices: amount should be really similar to hops. We make a little teabag (okay, a...

I'm thinking adding a "tea" mix (steeped wormwood and schisandra, Goji juice) to secondary would be the most prudent approach, although I've never done this before...

Rod, I'm not sure it's a "wheat beer", nor have I found anywhere that it even has wheat in it...I guess I just sensed it--kinda like a saison or wit or kolsch, but dryness/herbiness comes instead of phenolics. I am trying to keep the phenolics down, but it will have to be fermented within room...

It will most likely be 5gal malt extract brew. I was thinking: 1 lb Belgian Pilsner Malt 3/4 lb Flaked Oats 1 lb White Wheat 7lbs Extra Pale / Pilsner Liquid Malt Extract - What's the difference? 60 min: 1 oz Mt Hood 15 min: .5 oz Mt Hood 5 min: .5 oz Mt Hood As for Goji berry/ Lycium (genus...

Turns out the hydrometer was a little broken, so the reading I just took with the new one should be much closer to accurate: 1.009 at room temp, so about 1.0095 with the adjustment I thought it'd be a bit lower by this point, but then again, I'm a noob when it comes to fermenting beer on my...

I just took a hydrometer reading. Is it possible that the specific gravity was less than 1? It seemed to be 0.990 at room temp. It didn't taste all that sour but I think I could sense the lacto and brett. Should I bottle? Thanks! When I do bottle, should anything be different about...

Thats funny, Beerrific; I also emailed Wyeast before I saw your post and got a very similar response. He added: I know our description says to age for 3-6 months, but I think this is only really necessary to develop the Brett character of the beer and not necessarliy to increase acidity. We...

It's been a week and a half, so I suppose I will take a reading and transfer into another carboy tomorrow night. Whats the harm in leaving it on top of this particular trub after the 7 days since pitching? I don't want to sacrifice sour/funk or mouthfeel/thickness for visual clarity. Where...

Hello, I am new to this forum (and homebrewing on my own), but excited to engage! I have a carboy of Berliner Weisse, pitched with Wyeast 3191 on the night of Sunday Feb10. I have 4.5-5gal from this 40 gal all grain batch: [Part of] A ProMash Brewing Session Report: Brewing Date: Sunday...