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Update - took a gravity reading today - 1.019. It's still slowly bubbling. I mashed high on this beer, so a high FG was expected, but I was hoping for a little lower. I'm still disappointed with the flavor. I was hoping for much more from the yeast. Overpitching seems to be the culprit...

I think there has been a lot of advice on this yeast based on the confusion between brett and sacc through the years. My starters were finished after about 24 hours, the first one maybe took a little longer. And, I got way too much yeast so you might not need to do 8 days, but it shouldn't...

Major fermentation slowed and the krausen fell after only about 24 hours. I decided to take a hyrdo reading yesterday (only 3 days after pitching). 1.022. The sample tasted fine, but I didn't get much if any of the fruity character this yeast is known for. I'm thinking I overpitched and am...

I'll be honest, I was caught a little off guard by how quickly the beer I brewed yesterday took off. It's what I'm calling a "wild dubbel" so I used WLP644 as the only yeast. The grain bill is nothing ground breaking for a dubbel. OG is 1.061, 5.5 gallons. Less than 3 hours after pitching I...

I know you don't want to go hoppy, but 1 oz of citra at flameout might be good just to edge it towards tropical. Otherwise, the fruits listed above are good. You could try dried fruits like rose hips too.

Sounds like a good saison. I had a similar issue with Styrian Goldings a couple of months ago. Mine were WAY low, like 1.4% or something. Use some other hops that you have laying around and skip the styrian. Save it for a different beer flavor addition since it has so little bittering power.

Sorry I don't have an answer for you, but my next brew will be with 644 and I am also curious. I am stepping it up now so there's no turning back! I've never used it so I don't really know what to expect, but I was hoping for some tartness like the description suggests. I haven't settled on a...

Brew a belgian or stout in it first. Wine flavors and smells go well with those styles.

Get a big pickle jar and use that. Use aluminum foil as an "airlock". They come in 2.5 gallon sizes. I have a 7.5 gallon split batch going right now, 5.5 gallons in a carboy and 2 gallons in an antique pickle jar.

If the gravity is very low, you'll want to use a yeast that finishes dry like champagne yeast to carbonate. I would not trust whatever bug you've got in there to carbonate your beer in a timely manner. Good luck!

I'd bottle at least half - maybe re-yeast when you add priming sugar. Use the rest for experiments and growing up cultures (or ship it to someone that does that, certainly not me). Did you get a gravity reading?

Oh, and could I ask what the gravity reading is right now? I don't know what the FG of Bud is, but it'd be interesting to know how low this infection took it.

Sub'd. Grab 1 litre of it and add it to a gallon jug, top off with 1.020 wort and grow some of that stuff up! See what happens.

This might not be a popular choice, and I don't brew IPAs very often, but I just dump everything into a sanitized bucket lined with a sanitized paint strainer bag. Pull the bag out and let all the wort drain out. Either ferment in the bucket or transfer to a carboy. It's worked well for me...

I think it's fine.

I came up with a solution to the cosmetic problem. I slowly and gently tipped the carboy and then tipped it back. Since the crud hadn't had time to dry out yet, some of it fell back down. I still may top up since I have a clean version of the beer.

I think my beer would turn out fine if I left it just like it is and didn't touch it for 9-12 months, and I might end up doing just that based on further feedback here. My issue is really just cosmetic with the crud that stuck to the carboy. I'd like to see the pellicle if one forms, but I...

I was leaning towards topping up too. I'll wait until bottling day of the clean beer in 2 or 3 more weeks. The problem is, the 1214 batch is only about 2 or 2.5 gallons so I'm stealing clean beers that I was pretty excited about. Oh well, if it's awesome I'll have to make it again.

I have a few sours in the pipeline but don't have a ton of experience yet. Typically I have intended to let the beer remain in primary on the Roeselare. Last week I brewed a split sour/clean batch, added Roeselare to one carboy and 1214 to the other. The Roeselare carboy had closer to 5.5...

I think he's saying that "silicon rubber" is very gas permeable which is true when used as a membrane. The gaskets are fairly thick so the gas (air) would have to travel through a lot of material before completely permeating the material. I'm not sure how that would happen without an external...