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In my opinion, a beer with this blend, at, what, 4 weeks(?), is in no shape to be judged just yet. I've brewed with it a few times and it takes a while to begin to shine. Give it at least a couple months in the bottle before you judge it.

This pellicle didn't show up until I dry-hopped, almost certainly after exposure to oxygen. Now 3 weeks in the fermenter, probably will bottle tomorrow. No known bacteria, only weird stuff is cultured dregs from a 3- year old bottle of Orval. I call this one "Orvali-ish."

Right - something from Belgium. I asked this a couple months ago when it first came out and got no response.

Not gonna get much for experience - it was just released as a beta blend a month or so ago. Chances are, you are the experience here!

My last kegged Brett farmhouse beer started exhibiting Brett characters nearly right away. A couple summers ago I co-pitched 3724 and Brett C, bottled that one within 3 weeks of pitching (no bombs/gushers) and started picking up mango/pineapple type flavors within a month or so. As always...

Saison & Funk: A Plea For Moderation Maybe some food for thought. Drew here also recommends co-pitching to tame the Brett character. I plan on doing so later this week.

Tank 7, for instance, may have as much as 20% corn in the mash. In that beer I'm overwhelmed by the hops and the yeast profile - I couldn't pick out the corn. My question would be, if you don't like corn flavors in your beer, why use it? Just because you can use an ingredient doesn't mean you...

I have similar experiences - brett in a saisons gives me brett flavors and little to no saisons flavors. Not complaining, just don't always get it.

Saisons comes to mind. Tank 7 from Boulevard has a substantial amount of corn in the mash. Corn is also a traditional component of a Flanders Red grist. I also think there are some newer British styles that utilize corn - is British Golden one? Doesn't matter really - it could fit I to lots of...

Again, just speculating, but that in my opinion is too often to sample,i at least when sampling from the top. I typically don't sample my sours (or any of my beers) until I'm ready to package or if at least 6 months have passed (well, not clean beers). If I see my sours (with Brett) are at 1.005...

I mill chit just fine with a 2-roller mill.

It's dropped around 25 points since your first post a week ago - obviously it's not done, or at least wasn't last you checked. Sours sometimes require a lot of patience. Too vinegary? That seems odd. Brettanomyces will produce acetic acid (i.e. vinegar) if exposed to too much oxygen, but you...

I've only used 2 - Hornindal from Omega and Oslo from Bootleg Biology. I didn't like Hornindal - I got from it an ester that reminded me of orange creamscicles - I hate orange creamscicles. I haven't yet used Oslo in a beer, only in hard Seltzer's/alco-pops, but it performs admirably there...

I knew I had seen it before - thanks!

I'm a fermentation enthusiast, but mostly beer where I can pitch yeast and return to it in a couple weeks: staggered nutrient additions smack of effort. I'm also not much of a mead drinker - pretty low on my list of preferred beverages. However, my long- distance sister loves mead, and I may...

Maybe not Sterling, but the review got a little better. I got a reply from AIH saying that they did not get any Sterling rhizomes at all this year - but they for some reason sent out empty bags? Oh well - wish I had known earlier so I could've ordered something sorta like that.

Check out for a good video on diastaticus yeast. I seem to be in the minority on this forum - most are terrified of diastaticus yeast, I am not. Ample cleaning will take care of it just like any other yeast. I flip back and forth between diastaticus and non-diastaticus yeast all the time and...

Yes, that's a much better way to say it. What I was trying to get across is that adding Brett doesn't make a sour beer - I see that assumption sometimes, but not as often anymore.

Do you know that Brett on its own does not produce acid? At least not desirable acid (it can produce acetic acid in the presence of oxygen - think vinegar). For an experiment, it seems you have a lot going on there and without bitterness or acidity to balance the sweetness from the wort, it may...

No bacteria or hops? That's ok, just curious of your thought process here.