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Our club is doing a sour project and filling a 55g wine barrel with a BDS. We are looking at using the wyeast lambic blend. I'm looking for some feedback on building a starter for a project this large. Length of time needed. Starter volume. Problems with competition between bugs while growing...

I will be giving a presentation to our local homebrew club at the end of the month and I am asking for your input. I will be discussing the topic of maltiness vs. sweetness in beer. I would also like your opinions on how yeast attenuation, mash temp, hopping rates etc. play into the final...