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Hoping someone still views this thread - I love root beer, have tried a couple batches, but sasafras is tough to come by in my neck of the woods. Any good online shops to look at? I'm seeing about $10/oz where I look.

Ok, for those keeping score, brett apparently can be kept on a slant, or at least Omega Brett C can. One week post slant-grab and it's going gang-busters. Unless, that is, I got some sort of sacc contamination (which I don't see as likely at all).

Once you understand it, fill me in. It's wild - one brew I get pineapple that turns into horse funk, the next brew it's straight band-aid. Unless you use the same strain over and over again and really study it, it can be confusing.

Yeah, probably better threads than this one, but I might recommend Jovaru from Omega - not a true Saison yeast, but is POF+ and diastaticus, so it behaves much like one. After the initial bubblegum phase (3- weeks post-pitch), it gets really lemon-peppery. Also a touch tart without bacteria. I...

Does anyone know whether any breweries have adopted the modern fast souring method or if they rely on kettle souring? A friend of mine is ramping up to start a small brewery, and has asked my advise on kettle souring. Of course I pointed him to this method, but was unsure what concerns this...

Good to know on all accounts - thanks all. I suppose since I was using this base malt to brew darker styles, it could have been the other malts (though in the case of the Old Ale, there wasn't that much specialty malt and even some treacle), and yeasts that I'm not that familiar with. Again, not...

How does one learn that? This particular malt is Warminster, which as I understand it, is all floor malted. While I don't have the spec sheet for this specific batch, close would probably get me there.

The past couple English style batches I've done, I noticed my attenuation was lower than expected (Imperial Juice and Darkness - both around 65% AA). Im not a numbers guy, but I found it curious, since I'm usually at least in the middle of the upper end of the listed attenuation range for yeast...

I've got a fresh Imperial Darkness yeast cake and a hankerin' for a dry Stout, but no flaked barley (and no easy access to any). But I can get some pearled barley. That'll pretty much be the same, right? Aside from a pre- gelatinization boil or cereal mash?

So you freeze Brett in glycerin? Huh.Might have to try that too!

Can one slant Brett strains and revive them after refrigeration successfully? A couple years ago, I started slanting my yeast inventory - it's proved to be fun, easy, and cost-effective (especially since my nearest HBS is 3 hours away). At the time, I threw some Omega Brett C that I had in a...

When I blend, I use the blending calculator I found at Blending. The link requires that you join the MTF Facebook group, so if that doesn't work, well then, supply more info (volumes, OG, etc) and I or someone else here can do it for you. I'm not smart enough to do it without. I believe that...

I figured it must be 6 months - pretty fresh right now then. Thanks!

It's been a while, but last I remember, Wyeast had "packaged on" dates printed on the label (didn't they?). Now I see "best before dates" on a couple packs that came the other day (and they're dated July and August). Is that new? What's their new "expiration" policy - it used to be 3 months...

Like others above, if I use Saison yeast, it's a Saison. But, it's your beer, do what you want. Like Make Your Best Belgian Golden Strong Ale. He suggests 3711 for a BGSA - I'd call it a Saison. Potato - potahto.

Had I done more research, I may have come to a different decision. As it is, the beer is in there and I'm willing to let it ride. My solera 15-gal barrel has been going for 2 years with no acetic character, so I'm not that worried. If nothing else, another data point as @sweetcell pointed out.

I just picked up a 30 L Speidel fermenter (7.9 gal) and think I'm really going to like it for my pale sour solera. I have a 15 gal oak rye barrel that I picked up a couple years ago and have a lot of fun with that, but space is a real issue - another barrel simply isn't going to fit in my...

I didn't see that they were not front sealing, but it's nice to hear a pro for front sealing. Again, cheap had me wondering, but not enough to rule them out myself.

For the couple years I've been kegging, I've used picnic taps that I keep on the inside of my fridge. That system ain't broke, but I want to fix it (I no longer care if I drill holes in my fridge door). I'm looking at faucets now, and had settled on SS Intertaps since 1. Marshall at Brulosophy...

How does one choose a lager yeast? I like to experiment with different yeast strains, and am really into lagers right now, but the differences in lager yeast seem so subtle from the descriptions, I'm not sure how to choose. I've been brewing with the S. arlingtonesis strain from Bootleg Biology...