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It has a chance of getting pretty funky if you don't bring up to temp after the sparge. I would try really hard to keep oxygen out if you go with this method.

Not one time. I don't chill it either. I just let it come down on it's own every night. I know it goes against the textbooks but they turn out awesome. Took a bunch to a bottle share at the LHBS I work at last night and were well received.

I've done well over 10 no boil beers and they all turned out fine. I mash, spage, bring up to a boil, cut off the flame and let the beer chill over night before pitching lacto the next morning. They all had pilsner malt. They're cloudy as all get out but I've never had any off flavors.

I've been entering them under 28C Wild Specialty Beer.

I've done 0, 5, 10, 20, and 30 minute boils with Pils. I use to use Weyermann a lot but now I mostly use Rahr. I've read all that too about the precursors but after doing it for a few years it is completely out of my mind. Not that I don't believe it, it just does not happen to me or my brewing...

Not to get off topic but have you ever tried a 60 minute with Pils? I switched years ago and haven't looked back. I also do plenty of no boil beers with mostly Pils with no problems. Save you some time and propane.

Used some back in Feb on a Flanders Red. Tasted it 2 days ago and it was pretty good. I noticed tartness pretty early on. It doesn't seem overly tart or funky but I'm happy with it. Edit: What was your IBU? Mine was 10 Tinseth.

Well he used brevis and that's normal looking for it .... because it's got yeast in it. I still love it, though.

Best place is to catch him on Milk the Funk.

I've done a lot of kettle sours and fruit goes very well with them, kind of helps add another layer of acidity. I'm adding some pineapple juice to one tomorrow. I wouldn't throw them in the boil, though, add them after fermentation is done. Zest at flame out is fine.

I've done it twice with a saison. Used Sauvignon Blanc both times, one bottle at kegging. Turns out great.

Like others have said he's on Milk the Funk, his name is James Howatt. I've used his Saison/Brett blend 3 or 4 times now. Been happy with it so far.

This is what I do. A little boring and takes forever on the first pitch.

I do find a noticeable difference with no chill and I only do it on Berlinerweisse and Gose now (which I don't throw any hops into). I just didn't have a water hose at the apartment I lived at. Yes, just increase the base malt to account for decreased efficiency and make sure you have enough...

It's a night and day difference. The sourness was more rounded in the real version and the lactic acid tasted like you added lactic acid to a clean beer. Like I said, it wasn't bad but I won't do it again. I added raspberry puree to it to help add some acids.

Just means I didn't sparge or chill that beer, I use to live in an apartment and had to do that a lot. Don't worry about that, just brew as you normally would.

I have. It's not terrible, but I wouldn't use lactic acid by itself again. I would consider adding a very small amount to a beer at packaging to boost the acidity a little, but I haven't had to do that yet.

This is exactly what I did. A lot of people would love to barrel age a beer without having to buy a barrel.

I've got a a 15 gallon whiskey barrel that I'm going to do a Solera in. It's had holding solution in it two different times and has had two clean beers through it. It's still pretty strong but getting more mellow. I've got an RIS in there now and I'm debating on whether I need to run one more...

I think I'm just going to throw a quarter of a spiral in mine at first. I can always add more later.