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I'd consider pitching Brett, a non-barnyard variety

Just to be clear: Gen 1 was pitched from wyeast smack pack Gen 2 was pitched from fully fermented out Gen 1 beer Gen 3 was pitched from Krausen yeast plus about 1L of active fermenting Gen 2, about a week in to Gen 2's ferment. So I call that gen 3 but IDK. The point is that it seems...

I've gone 3rd generation. I don't think you need to add sach, there is no pedio so I think even if you end up with more lacto the souring will stop at 3.1.

You did a very nice job here. I've been running some less structured experiments myself but haven't had the time to document as you have. I defiantly appreciate the effort. If you get up to doing this again, you may try some good belly probiotic, I've had good results and it is apparently hop...

I've also had the same experience, how did you repitch? Did you measure out some solids from the cake then go directly into the next batch or did you make a starter from the cake? I made a small starter from the cake to get it going again, activity took a couple days.

1lb oats in a 5 gal batch seems to do just fine. If you are just running the wort through them on the way to the kettle you will not get full extraction from them. So don't add them to your OG calculations, or do and just plan on coming up short of your normal efficiency

Im also very excited about the data being available, there will be lots of interesting questions that can be asked of that dataset. Indeed there should be a lot that can be learned about gene functions and could certainly inform a yeast domestication program for the directed development of new...

I just do a 150F single infusion then run the wort threw a hop bag with 1 lb of quick oats as it goes to the kettle. That should get plenty of stuff for the bugs to work on and also add proteins for body.

Yea, the genomes will provide insights, I'm looking forward to having access to that data, however, more extensive genotyping of natural populations will be necessary to actually get a handle on the extent of natural diversity and how best to define species in these groups

I agree, every time you add new strains they may have the ability to metabolize something that the current set of strains can not. So your going to reach a new equilibrium for FG which will take more time.

Anyone willing to send me like 1 or 2 ml of ECY? I'd be happy to send a self addressed stamped envelope to you with a 2ml vial. You could just put a drop or two in there and send it my way. I'd be very grateful.

Also, I think there are millions and millions of brett strains out there. Just at the species level I'd bet there are a 100 or so. I know that there's only 2 recognized currently but thats just because the taxonomy hasn't been updated. Once a molecular geneticist devotes some attention to the...

If your looking for a Brett trade I'm up for it. I have several cultures just PM me and we can arrange a trade. Goes for anyone, I'm always willing to swap bugs in the mail as long as people are able to give accurate origins of their strains. I've got bugs from Cascade, Crooked Stave and Jolly...

Cool, nicely done.

Cool, well I have a pack on the way. I'll attempt this next week. My goal is to make an awesome sour with a short turn around as well. I'm getting pretty good results presently. I scored a 36 in a recent comp with a beer that was only 4 months from brew day. I do think it could get better...

Wait, what? Could you link to this or let me know where I can check it out? This seems totally counter intuitive to me. It may be correct I'm just not familiar with how this works. Is the thought that the active bottle fermentation lends itself to a gush since yeast are suspended in the beer...

Just to report back on the beer from the OP: It continued to ferment somewhat vigorously for about 10 days, it has slowed down now to just a steady fizz that keeps the airlock moving 2-3 times a min. The gravity is 1.020 and that hasn't changed very much at all in the last 2-3 days. With an OG...

I forgot to explain my motivation in asking, which might help. I'm planning on making a very fermentable wort, like OG:1.048 that has been mashed at 148F for 120min with at least 0.5Lbs of table sugar. Which I would expect to finish at 1.003-4 with my usual saison yeast. The plan is to add both...

Lambic Brewers, I've read most of the available literature about brewing with pedio, I'm familiar with most of the common discussion points: -can make beer ropey with ectopolysaccharides - Brett makes this better -Makes a bunch of diacetyl and never cleans it up - Brett also makes this better...

So do you find that this is lactic acid or acetic acid? I've got some dregs going in a starter now that has a nice brett funk going. Very much the same character that was in the 3 year old Bam it came out off. But I did not get any acidity from the Bam, I kind of thought this was Brett only with...