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I've messed around with WLP670 on some saisons a bit but that the extent of my souring experience. This month I'm planning to ramp up a sour pipeline. First I intend to make my first sour brown using roeselare only. My intention is to make a sour brown, leave in a bucket for 6 months, rack to...

I just racked mine to oak cubes and bourbon last night. Any suggestions on how long to age? I was planning a month. My first time using cubes instead of chips.

Aside from all of the other reasons others have posted here (milds are very tasty!) I love being able to throw together a little 1.040 brew night recipe for $20-$25. Low hop session beers are the frugal brewers best friend.

I've used this yeast on 3 beers now and have not experienced any "explosive" fermentation. I would guess that the amount of sugar/fruit in your beer is what caused the yeast to really go at it. If I understood above correctly you have peaches in the primary vs the secondary in the previous beer...

I've looked around for this before too, with no luck. Bump. Bump .

Must be some great friends to have! Thanks for the advice. I'll check back with results when I brew it, but it probably won't be for a few months. I have a few others in the pipeline.

Took a weekend trip to Michigan and just had this beer. It was great. Here is a description... http://www.greenbushbrewing.com/beers/distorter.htm So now, I'm trying to put a clone together of course. Any thoughts on this? 5.5 gallon/AG mash 152 13 lb maris otter 1 lb crystal 60L...

I did end up brewing this with the WLP670, looking and tasting pretty great right now. Thanks for the recipe. I was thinking about dry hopping with a couple of oz of saaz. Any thoughts on how long of a dry hop I should give it? This is my first sour, so I was unsure if a longer dry hop might be...

How did the Cynic with WLP670 turn out? I was contemplating doing this but given the acidulated malt in the NB Cynic recipe I thought it might interfer with the sourness of the yeast.

I just brewed a saison this weekend with WLP670 american farmhouse and I was contemplating brewing another saison and pitching on my yeast cake in 3 months when I bottle this. Are their any issues in reusing a yeast cake from a brett blended yeast?

I'm going to be boarding the sour train to funky town this month and I've been eyeing making a white ipa. Figured maybe I'd throw them together. Any thoughts on doing this recipe with WLP670 american farmhouse?

Any thoughts on using the WLP670 american farmhouse yeast with this?

I'm a partial masher so high gravity beers are harder for me to brew, but I've been wanting to make something I can add Bourbon and Oak too. I'm looking at doing a porter somewhere around 1.065-1.075. Is that too light for bourbon/oak aging? Will the oak and bourbon overpower? I was looking...

I brew while the children sleep so no rocking for me. I listen to Louis C.K. I love that they have stand up comedy on Pandora now.

Also, I'm new to this water chemistry stuff. I'm not sure what a bad chlorine level is in regards to homebrew. This is my water report... http://www.mundelein.org/community_info/pdfs/WQR.pdf

The 2 brews he tasted these in fermented between 64 and 68 degrees both were Wyeast 1056. I'm not thinking that the temp was an issue. I've gone back through and tasted the beers myself and I don't pick up this plastic taste but my friend pointed to the Chlorophenol taste on this link as a...

A homebrewing friend of mine has been sampling some of my beers and finding that there is a plastic taste in them. I've been looking into it and it seems the 2 most likely explanations are an infection or due to using tap water. I haven't noticed the issue myself, so for some reason it just...

Working on a partial mash smoked porter, basically adding some rauch to a founders porter recipe I found. Any thoughts/critiques? 5 1/2 gallons 3lb Rauch 1.25lb Chocolate malt 1lb Munich .63lb Carapils .37lb Crystal 120L .25lb Black Patent Mash 154 6lb DME, WLP 001 OG 1063...

Brewing up my partial mash tomorrow night. Scaled down the recipe slightly to a 1.094 OG due to system limitations, but everything else is right on.

Yes, thanks. I may be trying a partial mash based on your recipe the first week of January.