Recent content by BHMPIRE

1.053 turbid mash lambic with raw wheat, bohemian pilsener, and 3 year old whole leap hops. I pitched a half gallon starter of yeast that I harvested from my cellar. I think it's probably mostly lacto and brett. But it sure does look pretty.

Turbid mash lambic. Pitched wild yeast harvested from cellar.

I just brewed a clone of Kern River's Citra DIPA. My plan is to let it ferment out for 7-9 days and leave it in primary and start the massive dry-hopping regimen. Awhile back I had a pale ale that was racked on top of the yeast cake of a super hoppy, fruity ipa and it was outstanding. So...

About a month ago I let some starter wort cool in my cellar over night. I've stepped it up twice and this pellicle formed over the past three days. Any idea what this is...brett, lacto? http://img266.imageshack.us/img266/5328/pellicle.jpg

About a month ago I let some starter wort cool in my cellar over night. I've stepped it up twice and this pellicle formed over the past three days. http://img266.imageshack.us/img266/5328/pellicle.jpg I would like to brew a turbid mash lambic and and pitch this. Should I pitch the whole thing...

Sorry for the slow response...mine's been going slow. I never really got a krausen on it but it smells nicely tart and fruity. So I did step it up once, but nothing really happened. A few bubbles, but again no krausen or really active fermentation. So I guess I'll give it another couple weeks...

I've always thought Oskar Blues' GUBNA tastes like chicken soup, I can hardly drink it anymore because it's so soupy to me. So maybe use a ton of summit hops. http://www.oskarblues.com/the-brews/gubna

I appreciate your help. Yours looks great! Foil, airlock, or something else?

And is yours airlocked or did you just cover with foil?

Never mind, now I can! That is definitelty krausen, mine isn't that active. Did you step it up, aerate it, swirl it?