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Yes. However during high krausen I'd rather have lid loose just to be on the safe side.

Partially because I just don't have to. Mostly because I want the pressure to release during fermentation.

The yeast floating is flocculation (yeast comes together). Totally normal. It will drop inside of a week. I never seal my buckets when fermenting. Don't worry about it. You'll be fine.

Anybody have an update? I ended up adding dried cherries about a year ago. I just bottled it about an hour ago. The taste I jut sampled was amazing. Smooth lactic sourness. Light on the funk. Nothing remotely acetic. Great cherry pie like taste. Can't wait for it to carb up.

Believe it or not the WalMart brand dried cherries don't have any oil on them. They were the only ones I could find for my sour brown.

I'll handle this!!!

They do still pasteurize, but their method is different from your standard filtration method. So while there are still some critters sitting at the bottom of the bottles.... They're all dead.

Actually yes, it's quite sour and a small amount of Brett funkiness. Lacto usually takes that long to do its job for two reasons, one is IBUs and the other is alcohol. Both of those things slow down lacto. So by pitching lacto prior to the sacc there was no alcohol to slow it down. Just to...

Keep in mind my recipe for that was using lacto and Brett only.... No pedio. In most true lambics pedio does the bulk of the souring, and it is slow and needs time because beers with pedio go through a "sick" phase where the pedio produces a lot of diacetyl that takes some time for the Brett to...

Rye wine and a lambic.

It's in Complete Joy of Homebrewing.

Definitely go with real fruit. I did a beer with a raspberry extract when I first brewing and it really tasted artificial. Yes using real fruit is more labor intensive, but the end result is so much better. And if possible get some local fresh peaches at the height of the season. I did mine with...

I love the hop socks. At my LHBS they're like $0.40 a pop, so I just by a handful whenever I'm there and use them once only.

I did a peach saison a few years back that was out of control good. I used under-ripe peaches, and a ton of them. 3.5 lbs. of a frozen puree I made of fresh peaches went in at 20 minutes then 2 lbs. flame out, then I threw 5 lbs. more of chopped into the secondary for 10 days. The reason for so...

Cold crashing will work, but finings will work better. For future reference though it's a good idea to put your hops in a hop sack and weigh it down with marbles. At my LHBS I saw this mesh tube that you insert in the neck of your carboy and fill with hops, seemed cool but never got one. And as...

SWMBO and I at Coyote Bluff in Amarillo... there's something just so sexxy about a girl who's not afraid to go to town on a greasy burger. Married 6 years, two kids and she still has an ass that could fight crime.

I would actually recommend racking it in a few months. Since you have it in a bucket it will absorb oxygen more quickly than if it were in your carboy, and that could be problematic.

I'll definitely let you know if I come across some Cantillon. I had a feeling that Time Square wouldn't be much more than a tourist trap, but that's where they put me up. And that's also why I asked for the best places to. Thanks for the tips! I really appreciate it.

So next week I'm headed to NYC for three days for work. What is the best bottle shop in the city? I'm hoping to pick up things that never see their way to Texas... mostly Belgians and Sours... so Cantillon, JP, Fantome etc... Someone please point me in the right direction! I'll be staying in...

And also I think any really citrusy American hops will work well, especially amarillo. My SWMBO says that it tastes like grapefruit juice with the citrusy hops and acidity. I'm starting to wonder about how else to employ this method for more souring projects. For example I have plans to brew...