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Sorry I didn't respond sooner. I was traveling for work and I didn't see the post. After I posted I decided to just pull the saison out of my keezer and set it aside in my basement in the keg. After another 6 months I tried it again and the foot smell was totally gone. Now the flavor and...

Thanks for the info Levi. I suspected that you could achieve a perfectly respectable sour with just Pedio and Brett, but it is good to hear confirmation from someone who has actually done it. However, my question still remains as to why pro brewers add both Lacto and Pedio to their sour beers...

I figure the best way to answer this question is to do some experimentation on my own to decide what sort of a difference Lactobacillus makes. Unfortunately with sours this is a long term proposition. That is why I am hoping that some other folks on the forum have already done this sort of...

It seems that there is a lot of discussion in the sour beer community on lactobacillus and specifically the strains sold by White Labs and Wyeast. Many people report lackluster results in trying to use these strains on their own to produce styles such as berliner weisse, claiming that there just...

I think that you are probably getting a first hand example of the difference between a 100% brett fermentation and using brett as a secondary fermentation. Brett can provide quite a different character when used as the primary yeast strain, typically it is more fruity than funky. You mentioned...

I harvested dregs from a bottle of St. Bretta last weekend. I flamed the bottle and poured into a 2/3 full pint jar with 1.025 wort that I sterilized in my pressure canner. I threw in a stir bar and left it on a stir plate for a couple days. I didn't see much action the first couple days, but I...

I pulled it out of the keezer and set it in a room in my basement where I age my sour beers. I will put it back on tap in a couple of months and report back if anything interesting happens.

About 4 1/2 months ago I brewed a saison using WLP568 which is the blend of belgian yeast and a belgian saison strain. The saison recipe was pretty straightforward with a gravity of 1.060 made up of 75% belgian pilsener malt, 17% munich malt, and 8% wheat malt. After it fermented for about 2...

Did anyone else see the new Gunnar Maltmill from Austin Homebrew? http://www.austinhomebrew.com/product_info.php?products_id=13124 It looks pretty similar to the Barley Crusher but with 6" rollers instead of 5" rollers? They have it on introductory sale till next week and I am thinking...

I spent this morning messing around trying to guess at the recipe for Surly Darkness. I would appreciate any feedback or tips that you can provide. It has been a couple of years since I have had Surly Darkness which makes this task that much tougher, but fortunately there is some good...