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Did you experience much of a lag time before seeing any activity? I'm currently working on culturing some Brett B. & L. I have only used Brett for some secondary fermentation in a couple carboys, and have used some at bottling (champagne bottles, going for that orval character). I am very...

- and until I graduate from biab, I won't touch an AG starting gravity this high with my 9gal pot & bag!! Sent from my iPhone using Home Brew

I've been past the point of contemplating dumping - definitely hanging on to this one :). I just got all freaked out soon after primary, like a beginner would. The reason of adding the leftover mead was purely for fun/experiment. My orange blossom mead smells like the middle of a breezy orange...

Sure! Now I have only brewed about 10 'from-scratch' recipes, so go easy on me! Looking back on it now I probably could have left out all of the Black Patent, but we are always learning. This was my first brew with doing a yeast cocktail approach - since I knew the OG was going to be up there &...

Not that any of you were hanging on your seat - but took a gravity reading/ taste today. My lord. OG: 1.122 // FG: 1.010. 15.1%?! I included a decent dose of orange blossom honey & a 2hour boil. Brewed on 6/7/14 and still fairly hot (duh) from the alcohol. The aromatics are awesome...

I have been interested in this topic for a while now! I wanted to hit up a couple farms today in attempt to grab some ripe local fruit with wild yeast on them. I think it's near the end of blueberry season in Michigan... However- since my backyard is bursting with Concord grapes, it makes sense...

Ya, I was thinking about dropping the IBUs, but wasn't sure how the bitterness to OG ratio would work in a braggot. How much honey did you use? Did it still have some body? What yeast did you go with? Sent from my iPhone using Home Brew

And 12oz special b. man, I'm losing it today.. Sent from my iPhone using Home Brew

And my thumbs posted this before i could! 7lbs Belgian pils 1lb, 12oz caramunich 1lb flaked oats 8oz Dextrin 6lbs wildflower honey from the MI beekeeper 2oz hallertauer FWH .3oz hallertauer 20min Wyeast Trappist hi-grav Est OG 1.09 IBUs: 30.9 5 gallons, to the tune of a belgian dark strong I...

Starting to get a grasp on recipe development. Of course trial and error is the majority of what we do Sent from my iPhone using Home Brew

Welp, got my harvested 1214 in a healthy starter, so I'm just going for it.. Sent from my iPhone using Home Brew

Into the starter she'll go! I swear that the WY1056 didn't have a well defined banding like this did. It makes me think that harvest was lacking viable yeast. However, it sure kickstarted my barleywine! Thanks!

I have harvested yeast before (WY1056) and have seen harvested yeast images throughout the internet- & I have not yet seen a light top layer quite as 'pronounced' as it is in this image. From what I gathered, the trub and dead yeast drop to the bottom (which i have seen before). Is the...

Brewing this modified recipe on Friday!!! The only difference is that I am going to pitch with harvested WY1214. It says on the Wyeast site that it can be used in Wits, but I have yet to find a recipe that calls out for it. My guess is that the wit strains would produce less less of those...

I was thinking the same about my thief/siphon if my brew was infected! (primary was in glass) - sorta like a 'welp, since this equipment touched a sour beer (so I thought) - I might as well dedicate these to sours instead of tossing them' I just dove more into some sour articles last night and...

Alright - so it was just rafts!! It all settled out! I was quick to suspect infection based on a secondary that didn't look familiar. I've done only about. 20 or so batches and never came across it before. Sent from my iPad using Home Brew

Ya - Ill be letting this one ride for sure. Thanks again guys! It also has increased my interest at attempting a sour beer, rather than potentially stumbling upon one.. Sent from my iPhone using Home Brew

Thanks for the feedback guys. I recall a brew friend of mine stating that nothing will kill you in an 'infected' batch. I was just more curious if someone has something like this happen. - and if that had an unavoidable horrid tasting outcome (regardless if it tastes great now) since I was going...

Should I dump this barleywine? I was scanning the sour beer image thread - and this looks like a wild yeast/bacteria scenario. Primary went 4wks (glass) & just racked to secondary 3 days ago. Part of me was hoping it could have been wax from the 6#'s of raw honey that I used (two separate full...

About to swoop my ingredients today from my LHBS to BIAB this on Friday. I've read the different variants- but I am going to follow the original recipe (yeast sub & possibly add corn sugar to dry it out) i did a partial mash/extract version of a triple that had a higher FG, but was still 9.3%...