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A fruited no-boil, no-chill kettle soured saison with brett. I'm just waiting on my grains to get to me, should be brewing this weekend at the latest. My brewday only takes ~ 2hrs all together now :D. Fruit will be either peaches or nectarines. The ferment will be about a week(3711, with brett...

Yes I did, my mistake for being unclear. I added Goodbelly Straight Shots, L. plantarum, to the wort. Original post is now edited to add.

These are all no-boil beers too, not too concerned with head retention really. But do you think that pre-acidification of the wort before adding the LAB would help? Oh, thanks for the replies guys!

I recently moved and finally got to brewing again. I made 3 kettle sours, all with no hops to ensure maximum performance of my LAB, L plantarum from Goodbelly added to wort @100F and left to sour for 72hrs+. I didn't boil them to kill the LAB, just pitched yeast and Orval dregs into the...

Living in northern Michigan I had used WLP 565 and 3711 many times, but at cooler temps and wasn't too overly impressed with anything about them. I live in South Texas now. I did a few high gravity saisons for the holidays recently and checked my notes: Beer 1- 10/30/2017 Sprinkled 1 pack dry...

US Coast Guard Helicopter Rescue Swimmer

I made a quick Flanders-ish beer before. I basically made a kettle soured dubbel, but used brett lambicus as the yeast. Tossed in oak sticks for a week before I kegged it. It was suuuuuper tasty, but the mouthfeel was pretty thin.

I hate PayPal, so went through Highgravity. Ordered a pack of Sour Weapon P to see how it is.

Made my 3rd no-boil in a row last night. A saison. Took less than 3 hrs even with a 90min mash. I can't wait to get these in bottles and see how they turn out!

I brewed a raw wit tonight, but I'm fermenter souring it with Goodbelly right now. Total brew day from start to finished cleaning: 2:37, not bad!

I have my first no boil underway. I'm making a strong sour saison. Saturday I mashed and brought my un-hopped wort up to 170F, chilled to 100F and added to my ferment bucket. I added Goodbelly, and will be adding yeast tonight. Will dryhop for a few days after reaching final gravity. This...

Wow! Very inspirational. I wish I was in your homebrew club!

It probably won't get too funky, but it will get pretty complex and sour if you give it enough time.

This is pretty much going to be my method when I move later this month. Sour worting, no boil, less sanitizing, very little if any hops, no pilsner, more toasted malts, wood in the fermentor will be reused for the next batch, additions of local fruit without washing, wild unpasteurized honey...

This morning the fermentation had slowed considerably. I took 2.5lbs of light DME and .5lbs of cane sugar and boiled them for 15 while making coffee, just poured it into the fermenter now that it has cooled. It should get my OG back into the 1.05 range since whatever alcohol the lacto made was...

I always sanitize my mash tun before I use it, not that it's really necessary, and sanitized it before the wort went in. Plus I boiled the wort. I have a PH test kit, but it doesn't go low enough. So I just winged it. The Brett C is in there with the 3711 because it's the cake of my Sofie clone...

Well I did the mash as planned, I just started the boil a few mins ago. When I opened the cooler the wort was a sizzling ferment! Smells great! A bit of citrus, grains, and fruit. ETA: the ferment was for real, OG was 1.035. I'll be adding some adjuncts in the next few days to get it to ~1.05...

Goose Island Sofie clone. I really nailed it this time!!

I'll be brewing a "white wine" saison to dump onto a cake of 3711 and want to sour it up. Here's what I'm planning, please give me any input. 9lbs pale 2 row 2lbs red wheat 1/4lb acidulated malt Nelson Sauvin hops Mash grains @ 150 for 60mins, and boil for 15mins. No hops. Cool to 85F and...

Old thread, but any update on this? I was just recalling fond memories of DM 5 Malt Ale. It was my first "favorite" beer.