Recent content by bovineblitz

At 1 year 2 months I had an ECY vial take off quickly in 13.2 gallons.

That certainly sounds interesting, roasted citrus comes off a lot sweeter to me. Galaxy sounds good, it'll be a lot more tropical-fruity but that's certainly not bad. Def report back! You can really sub anything for that bittering charge. I'd use either the Cascade or the Willamette.

Basically none, sounds like you were just more efficient than expected. Was it a 5gal batch?

What if you made the milk into kefir, then blended THAT into a beer?

I have a 300 and it gets clogged towards the end of the boil if it's loaded up with a ton of hops. I don't mind and it works really well all around. I think if I were to constantly recirculate I'd go with the bigger diameter.

I had a few of their sours at a festival recently, was a big fan.

I kind of agree that it's getting old, but the cultures are great, and they're excellent when repitched as well in my experience. Once you buy a couple cultures, you don't need to rush to get more. If you're a first time buyer though it's very frustrating. I've personally had bad experiences...

I think it'd be fine. The ECY was over a year old, and a spontaneous fermentation would have waaay less of an initial cell count.

https://www.homebrewtalk.com/showthread.php?t=540077

Mixing them is fine. Hell, pitching just the single pack of Roeselare is fine too, my single ECY20 pitch into 13.5 gallons took off surprisingly fast.

Nope never gotten ropiness.

Sounds good, I be the lemon is gonna be great. If berliner is the 'lemonade of beer', gose is the gatorade!

Not him, but I pitched a single vial into 13.5 gallons and it turned out excellent.

Are you trying to change the flavor profile of the solera by growing up a significant population of bugs outside the barrel? I mean, there's nothing wrong with doing that, but to me it kinda feels... not solera-ish. To answer your original question, I'd let it ferment and rack off the trub, no...