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I am definitely envious of your situation, but definitely not in a negative manner! I'm looking forward to as many notes/pics as possible from your blending day, to further fuel my jealousy.

whoa. i recently tapped a dark sour saison that I had on a second gen saison/sour mix yeast cake with fantome dregs for six months, and the dehusked carafa II went perfectly with the complex, fruity funk and mellow sourness the bugs dished out. would be interested in your results on this one...

i pitched WLP566, WLP655 and fantome bottle dregs (566 got a 2 day head start) into my house saison, which went from 1.057 to 0.997 in six months (at which point in time i bottled/kegged). the final product has complex funk, tropical fruit aromas, and complementary (but not overwhelming)...

funny you mention this - i bottled a cuvee de tomme inspired sour about a month ago, and tried a bottle after it had sat for 2-3 weeks. it tasted much different than my sample at bottling (delicious and well balanced at bottling, viscous, disjointed, and somewhat popcorny after a few weeks in...

if you get tired of drinking syrup with each pour, you could always blend with a batch of non-soured wheat to taste...

i found a mint copy lying in the casual reading/board games area of the rogue pub in SF about six months back. I amazed myself by not pocketing it and immediately walking out of that joint. came back a week later to look something up - seemed as though someone else didn't have the same...

i need a new carboy cleaner since my last one is getting all ratty from repeat use scrubbing out multiple 15 gal sankes and 12 gal HDPE fermenters. i still cant believe i used to soak those guys with PBW!

my apologies in advance for digging up an ancient thread, but there is really not a lot of information online about creating basque ciders and I wanted to relay my experiences. I made a batch of cider from pasteurized, unfiltered juice to which I added red star montrachet yeast and bottle...

something a little different here - I made a batch of cider from pasteurized, unfiltered juice to which I added red star montrachet yeast and dregs from a couple bottles of basque cider. about a month later I went to rack the cider and found this (along with an intense funky aroma):

nice! i bet it feels good not having to worry about spending a whole weekend brewing to fill a barrel.

where can i get tickets to check out this hop fair of yours? sounds awesome.

beautiful! great clarity! how old is the mead? is that elderberry wine or a melomel?

an update after a couple weeks and a slight temp increase:

put me down as interested as well if this gets off the ground (los angeles)

looks good! i considered using one or two hot water kettles similar to that so i could set a timer and have my strike water ready when i woke up. way to repurpose!

my sour brown w/supplication and framboise de amorosa dregs after three months:

final update to this "experiment": got around to tapping the wild patersbier keg last weekend, and took a pic of one of the first glasses. the beer has a sticky, fluffy head, slight fruit in the aroma, and a taste that is slightly earthy and phenolic with a little fruit in the finish...

looks tasty! nice head too.

already using one of these on my sankeys with great results - would love another...

a peek at my six month saison with sour mix I and fantome dregs: