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Anyone know of an online store that sells wine grapes in smallish quantities? My local can do me 18# at the smallest, and searching online that seems like the best I can do. Don't need that much to condition on. ETA: obviously it's not the season now, but in general I can't find suppliers in...

Crossposting from here because we're back in Lacto B territory. Thanks yet again for your help @Agate -- much appreciated. I am re-using the same culture as upthread, on the thought that it wasn't the culture that was infected as such (5 gallons came out contaminated with something but fine...

Oak cubes! Boiled for a bit beforehand to take the edge off and knock out any unfriendlies.

Would be happy to have some help from more experienced brewers here! I have very little experience with infection beyond an unwanted Brett appearance or two. Tried my hand at a berliner weisse for the first time a few weeks back; ran into some troubles which @Agate helped me with here. It...

I've heard great things about that strain! This is a cheap malt bill, and I've already got the vintner's harvest I planned to add to five gallons -- I'll have to grab the OYL-605 for another brew day.

1oz Hallertauer in 10 gallons (mash hopped), which is below my understanding of the threshold. Contamination seems most likely, either from within the culture itself (even if the starter tasted good) or the fermentation buckets, which I just bought off a guy prior to using. Cleaned them out per...

Thanks Agate. I'm new at working with this, but former is not to my understanding. Matt at A PhD in Beer found that lacto brevis at 86 will get you to 3.3 in five days. My ambient is a bit lower than that still, but considering I had success with a starter via same approach (pitch hot, towel for...

Piggybacking on this thread: If I've seen a big gravity drop but limited tartness using WLP Lacto B, is there much hope for tartness developing? 1.040 to 1.003 in 96 hours at ambient ~74, pitched at 100 and wrapped in a towel. Starter was very tart so I don't have a dud on my hands; I'm mainly...

Awesome! Sounds like what I was hoping for, I'm excited to see how mine turns out. Did you finish with Brett? That seems to be BW tradition, though I'm balking at possibility that lacto/hefe/brett winds up a mess.

Did not take an OG reading, since I had so many things out of suspension that I didn't trust one. A calculator gives me 1.135 based on my recipe (7# honey, 1# oats, 3#1oz cherry puree in 2.5 gallons) and last I checked I was somewhere in the ballpark of 1.014. I added dregs from russian river...

How's this doing, SeraW? I'm about to prep a sacch starter for a berliner I have lacto working on, thinking of using hefe yeast. It's my understanding that Fritz Briem uses a hefe yeast, though I can't recall where I read that.

Reviving zombie thread -- how did this ever turn out, nofootbreak? I'm thinking of replacing wheat with spelt in a berliner weisse myself, curious if anything about it clashes, or if it's simply not noticeable (such that it's not worth the cost).

Thanks, BigPerm! This may be one of those ideas for which there's a reason no one talks about it, but I'm getting more into lagering and was curious if there was any way to hybridize the two. If I ever do get around to doing it, I'll report back with my results.

Makes sense, thanks for the thoughts! I'm interested in the idea of a "sour lager" (e.g. fermented like a lager but with traditional bugs), but this may ultimately land in the impracticable/not worth the effort box. To the extent that maybe it *can* work out, perhaps the answer is to simply...

Seems like the best thread for this: Can anyone with more experience than me think of a reason why a sour lager fermented in steps would present problems? Ferment warm with lacto for a few days, drop to room temp and let pedio establish itself for a week or so, then drop to lager fermentation...

I've been looking into this for a while, and actually just brewed a 100% Brett L cherry melomel yesterday. I don't really have any personal experience to offer yet, but got a lot of influence from the good results here: http://www.lewybrewing.com/2013/02/100-brett-mead-oohh-yes.html