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One of my favorite commercial beers last year was "Thank You" by Anchorage Brewing Co. It was a bavarian hefe with brett.

Anchorage Brewing Company made a German hefe with brett last year called Thank You. I liked it. A lot. Although, I do have a broner for brewer Gabe Fletcher.

I wasn't exactly correct in my previous post. It appears aeration is strain dependent on improving cell density, but oxygen doesn't inhibit lacto. Just to clarify, here's a quote: "Yep, as the other poster noted it is species dependent. I quote a study in my book that found 50% more cells...

Agreed. Even the Mad Fermentationist uses a stirplate (on low!) for lacto. http://www.themadfermentationist.com/2014/09/lemon-berliner-weisse-recipe.html

East Coast Yeast Facebook page.

Yes please.

Yes please.

Didn't you say you forgot to sanitize the bucket?

Got some bugfarm on the way. Thanx!

Using acid malt to make a lacto starter...interesting. I like it. I'll have to try that.

Please and thank you.

Yes please.

I'm curious. These "English Ales" of which you speak...do these concoctions contain beer? If so, then bravo. If not, then maybe they could be blended with a liquid that actually contains beer...that would surely create more interest, no? I like beer.

In it to win it.

I saw this at Fred Meyer (Kroger) yesterday: Rice Dream Horchata

This description is for Red Chair IPA: My guess is this beer gets most of its IBU's from late additions.

That is a great idea.

Interesting read on late hopping here: LINKY Some quotes regarding bittering here: "Moving hops to late in the boil not only reinforces the huge hop flavor and aroma, but some brewers suggest it also results in a much smoother, less harsh bitterness. Greg Noonan in New Brewing Lager Beer...

If you are in Cali, Anchor Liberty is a nice light IPA.