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well this is being fermented with a starter made from jolly pumpkins la roja so its not really very lambic ish outside the fact that i used a lambic ish base. ive read that jolly pumpkins yeast is pretty powerful and can sour a beer quickly/dry out a beer quickly. the time i age the beer is...

im using grocery store table grapes

Hi so I'm brewing a single gallon batch of a sour beer with a pseudo lambic base (I used malted wheat instead of raw un-malted wheat) that Ive fermented on yeast propped up from a bottle of Jolly Pumpkins La Roja. Im about two months in right now and eight days ago I dropped a pound of white...

a few pellicles i took pictures of this afternoon Jolly Pumpkin La Roja fermented this one. This is from Cuvee Rene. This one is Roeselare with a whole bunch of dregs added. Ive added tilquins oude gueuze, tilquins plum lambic, oude gueuze from boon, cantillons gueuze, hansenns...

fantome seems really hit or miss even for a brewery dealing with weird bacteria/yeast. ive had a few things that were absolutely terrible from them and a few things that were incredible. their printemps saison is the best saison ive ever had and convinced me its worth the risk to get fantome if...

beat me to it ;)

i love sour funky beers and i love mushrooms but ive never thought about the two together. however i have had a few lambics with smells and tastes simliar to washed rind cheese.

im trying to catch some wild yeast and this has sprung up in one of my jars. anyone have any idea what it might be? forgot to mention its been about three weeks

it's for sure a sacc strain. this changed nothing for me with brewing with it. at first i thought it was a really strange acting brett strain that you treated like a sacc and now we know its a sacc that you treat like a sacc. still made amazing fruity ipas that had a flavor profile of...

gueuze tilquin is really wonderful. i rarely see drie fonteinen or cantillon but i can easily get gueuze tilquin when i want and it's a really consistently great beer. his plum lambic is also one of the best fruited lambics i've had. hanssens makes really good fruit lambics as well. i...

you're not gonna have enough information on all the particular strains that produce sour and funky flavors rate of growth to have any idea/control of whether or not you're going to make the beer more sour or less sour with a starter. idk how you decided pitching on yeast cake is the same thing...

i brewed this about two months ago and pitched roeselare. ive added dregs from two gueuze tilquins, oude quetsche tilquin, cuvee renee, and oude gueuze boon along the way and it smells really good.

hypothetically could you pitch the lacto brevis, brett brux, and a sach strain into a starter to create a yeast blend with a similiar fast souring time since de bom is no longer available? it sounded like the lack of pedio is a big reason why the lacto is working so fast. i'm still pretty new...

hi im brewing 2 gallons of an all brett ipa soon. i'm fermenting with WLP644 Brettanomyces bruxellensis Trois. i've read that you should make a starter with all brett fermentation but i don't want to overdo it since im doing a pretty small batch. heres the recipe in brewsmith...

thanks guys. i did the blow off thing and it seems like the batch is safe again for now!

Hi this is my first time brewing and i'm as far along as fermenting without any hiccups. I'm brewing a honey saison and I'm fermenting it with WLP670 American Farmhouse Blend. I just pitched the yeast yesterday afternoon about two ish and it was bubbling by the time i went to sleep. But this...