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Ugh, as a practical biologist, I feel it's the job of the geneticist to make my life difficult.

I have but one beef: in the chart, you imply that desirable bacteria flavors cannot be achieved with kettle souring - I disagree. I have brewed one such kettle sour Berliner that (in time) developed a very pleasant honey-lemon flavor. I agree that control over the process is difficult. I am not...

If it's a lager, might it be S. pastorianus (spp?)?

What was wrong with it? I sometimes hate my gravity samples - usually saisons - and they always get better with time. I recently did a Munich Helles where the gravity sample was boring at best, and it turned out to be by far the best beer I've brewed when compared to style.

Again - sorry. You asked if others would do anything differently, we replied. I pointed you to a couple of links that I thought would answer your questions and help you keep it simple. The MTF Wiki goes into how to kettle sour (wort souring) and why most don't purge with CO2 anymore (no...

I think you'll find there's more than one way to skin this cat. Ask this question of 10 brewers, you're likely to get 13 answers. Some even primary ferment at ale temps - gasp! Up to 60-ish in your case should be fine, especially if there are a few gravity points to go.

I'm forcing myself to wait til June to open one of these - I think that would be 6 months in the bottle (maybe 5, I can't recall off hand). Either way, no real results yet. If I were you, I'd try to keep the dregs separated as long as possible. It may be that you like one blend better than the...

Pop So when you wrote the last part, you really didn't mean it? Seems to me you were looking for affirmation and not information. We tried to help as asked. Sorry.

Looks like a breakdown in process somewhere not listed, something like an incorrect temp reading or something. The above looks ok to me.

"Of" or "with"? Either way, no it doesn't, but it sounds like you're dead set on it, so go for it. Look at Wort Souring for more info. Also Soured Fruit Beer. Really, the Milk the Funk Wiki will answer any questions you might have.

Don't bother with secondary. Common suggestion around here now. At the home brew scale, little potential benefit with huge potential downside. 4+ weeks in primary isn't a problem.

Peruse the Brulosophy website - at least one of those guys uses it as his house clean yeast.

We have all the information needed to diagnose your problem except for the important stuff. What's mash temp? What's OG? What's your yeast? What's your expected AA? Besides "basic," what's your grain bill like? Lots of crystal? Something has changed. Attenuation doesn't just suddenly get crappy.

I agree with the above. JP lacto doesn't care if you use hops. It laughs in the face of IBU and antimicrobial properties!

With the MF blend, I get big fruit - apricot. There's a whole thread about it here, started by the Mad Fermentationist himself. With C2C I get big barnyard funk. I've learned I'm in the minority there.

Ok, I just cracked open a bottle brewed with MF last spring. For the first 9 months or so, it was dull - really dull. Then it started to come around. Now it's apricot candy. Nothing but actual fruit should taste this good. No acidity from the lacto - too wimpy to deal with the hops. 1.036 I...

You obviously have access to the internet - order them! I think Bootleg Biology distributed through some homebrew shops, but I'd wager most of their business is done through shipping. I too am a 3-hour drive from the nearest homebrew shop, so I get lots of yeast through online orders. Never had...

+ 5 gallons Farmhouse table beer = 1999

Here's my most recent. A traditional (or as close as I can get) Berliner Weiss fermented with the Bootleg Biology Beta Berliner Blend. Brewed about a month ago, no signs of a pellicle before today.

I'd be interested to see what future gravity readings might be. Many "wild" strains of brewer's yeast crap out around 5% ABV. I really need to try my sourdough starter again and push it beyond 1.032.