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You aren't going to get a very balanced response asking on a board dedicated to sours. The ones that answer no to your question probably gravitate away from this board and will not see your question. Selection bias, much like asking about gun control at a NRA rally or about gay marriage at a Gay...

I ferment in a freezer. I decided on this because it took up less space, was easier to find for cheap on Craigslist and allowed me to ferment two 6.5gallon carboys within it. I tape the temp probe to a carboy and then cover it with some insulating material. I heat with a heating pad and just...

Do you fine your beers? I have been using Biofine Clear with good results with a wide variety of yeasts. I'm going to add it to the keg for this one as well. I'll report back.

The fuller carboy seems to have finished it's ferment. The gravity now sits at 1.004. So the apparent attenuation is 94%. That's pretty darn dry and I'm also happy with how the hydrometer sample tastes. Seems like it just took more time than I was expecting. Anyway, I'm chilling it now and will...

Well, I'm still waiting on it. It's sitting in my temp controlled freezer at 82 degs right now. It's been 22 days since I brewed and the airlock is still bubbling about every 30 secs and there's a lot of yeast in suspension. I'll take another gravity sample one of these days. Interestingly, I...

I'm curious about people's experience with WLP570. I did my first Belgian Golden Strong recently and am disappointed in the extent of attenuation I've acheived so far. This is my first time using WLP570 as well. I followed Jamil's BCS recipe, built up a large starter, oxygenated the wort with...

I use biofine clear in the keg. Biofine Clear is a clarifier made from SiO2, and is added to precipitate yeast and other haze-causing particles. Biofine is a vegan product. My typical regime is to use Whirlfloc in the last 10 mins of the boil. I then ferment in primary, crash cool, and then...

To close this thread out I thought I'd give some feedback. The WLP400 finished at 1.009 and the WY3726 finished at 1.007. I pulled the saison yeast carboy out of the temp controlled freezer that I ferment in after 48hrs and left it at ambient temps to finish it's fermentation (initially around...

Whole foods in Cool Springs had it about a month ago. I can't verify if that's still true since I haven't been there in a while.

Just to close the loop on this thread. I let my WL670 age for 90 days at ambient room temps and then bottled it. It turned out great and I'm really happy with the complexity and added depth the Brett brought forward over time. I would highly recommend this blend to anyone wanting to make a Brett...

Any reason why? You could also harvest some dregs from a beer with Brett in it like Orval.

I'm not saying that exactly. Perhaps some bitterness would help. It's just not my thing and I'm not quite sure what I'd say would make it great. I've got a 100% Brett beer of my own I'm not very excited about either. These are the only two commercial examples I've tasted. I was just chiming in...

I've recently had both of these beers. I can't say I'm a fan of either. They are interesting to taste and I'm glad I tried them, but I certainly will not be buying them again any time soon. I could tell a slight difference between the beers and preferred the Lost Abbey version. It tasted...

I'm taking mine a little higher than that, more like lower to mid 80s in the garage. Perhaps it will highlight the differences between the two beers. It's my first time using this yeast so I'm not sure how it will behave that warm, but I've been happy with getting my temps up that high using...

Well I hope they both turn out well. I'm varying the fermentation regimen with them. I pitched both at 67F and kept them both at 68F for 48 hours. I then pulled the 3726 carboy out and put it at ambient in my house for 2 more days and have just transferred it to my warm garage to do a steady...

I have a 5 gallon batch of saison fermenting now that I pitched WY3726 (a Seasonal Saison yeast). I'm going to bottle the majority of this clean, but would like to add some Brett to some of the beer. My question is do you believe there is a difference in the resulting Brett character in a...

I finally got around to brewing this up and the two carboys are fermenting away happily. We'll see how the saison turns out

in

I posted this in the recipe section, but haven't got a response so I thought I'd try it here as well. I'm planning on brewing up the witte recipe from Brewing Classic Styles. I often do 10 gallon batches and am thinking about splitting this brew up into a carboy using a Witte strain (WLP400)...

I'm planning on brewing up the wit recipe from Brewing Classic Styles. I often do 10 gallon batches and am thinking about splitting this brew up into a carboy using a Witte strain (WLP400) and a second carboy using a Farmhouse strain (WY3726-PC). My question is if people had experience in how...