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I'm not sure about the flavor, but my worry is exploding bottles. As the brett and bacteria continue to ferment the longer chain sugars that the US-05 couldn't they will generate more CO2. And there will be enough for them to feed off of that your bottles have a good chance of exploding.

So if I've got this right, the brew is about 4 weeks old and has lambic blend in it. Is that right? If so, I would open all the bottles and pour it back into a carboy. The lambic blend has a lot of micro-organisms that will attenuate farther than US-05 and they will need more than 1 month to do...

Sure thing. Thanks for checking out the post! Good luck on your corker hunt mclaughlindw4.

Hey Ted, welcome to the hobby! looks like you are off to a good start. As everyone else has mentioned, you didn't really do anything wrong. But here are some things that might help out for future batches (which many others have mentioned above): Fermentation is going to create bunch of foam...

Yeah, as Singletrack said you want to add DME for the final volume, so 100 g for a final vol of 1 L. You are only boiling away water, not DME. At first I thought you had boiled over 300 mL (lost 200 mL) of your starter and were trying to figure out how to correct it, but that would be a totally...

Cool, then you're fine to leave it in as the others say. I was worried there for a bit. As the TheZymurgist says, magnet the stir bar to the side, preferably above the liquid line, so that you don't accidentally pour it out and so when you decant the liquid it doesn't move around and stir up...

Good questions. I imagine that the character of one could easily dominate if you blend 50/50, and if you were going to grow them up on a stirplate and weren't going for 50/50 I would do 2 starters. If you are shooting for a 50/50 blend then either pitching the two vials straight in (which...

When you say oval magnet, is it a teflon or plastic coated stir bar or just a metal magnet? And do you have any guesses for what type of metal if the later?

Good work on getting the 2L flask. Yeah, I agree that you should check out the calculators. I think 1L flasks are not very useful for starters. If you check out Mr Malty it doesn't even go below 1L for a starter size, which you wouldn't be able to do in a 1L flask. So I would say yes, the 2L...

Yeah, it sounds like chickypad has done a good job of providing the help you were looking for. Also thanks to chickypad for providing the potential names of some of the flavor and aroma compounds that you were experiencing with this warm lager fermentation. Biohopology, if you are looking for a...

I often pitch starters (either one starter or two starters of different yeasts) into multiple carboys. I usually do the splitting by weight so I can get it even and also so I know what I did in case it wasn't terribly even. I find it to be a bit tricky eyeballing even amounts in conical flasks...

I do have one of those floor corkers (but not a champagne corker) and that's what I use. The problem is you still have to do some manipulating because they are designed to fully cork bottles, not to leave some cork out as for champagne. I'm not sure if you would be able to cork bottles very well...

Yeah, I do the same thing as sweetcell. All of my brett/sour/general belgian beers go into higher pressure bottles like the belgian 330's, capped or corked 750s and some of the German 500 mL bottles. Matteo, have you ever corked before? It isn't completely straightforward with most homebrew...

I think you'll get a more 1D character from a quick lacto/sour worting approach. I think that method works well for adding a light tartness (and the gose mentioned above seems like a good candidate for that) or dropping the initial pH to help a sour beer get going, but I don't think you are...

Yeah, WLP 565 and Wyeast 3724 are derived from Dupont, but there is some info out there about the actual Dupont culture being composed of multiple yeasts, so culturing from the bottle may give something different. Farmhouse Ales by Markowski talks about Dupont's yeast possibly being a mixed...

Diffusion can actually happen pretty quickly. This is a study from the folks at better bottle about how much O2 can be transferred through different types of closures. They are all solid closures so the O2 they measure is simply from O2 permeability of the solid materials and incomplete seals...

I would be worried more about acetic acid than oxidized flavors. Although CO2 is heavier than air, O2 will diffuse in until the CO2 (edit, meant O2 here but the same is true for CO2) concentrations inside the carboy is the same as outside. Give it a taste to see if it has a strong vinegar character.

The efficiency of the 15 bbl system will likely be different from your homebrew system (many commercial sized systems are more efficient than homebrew systems), and that is going to be important in the scaling. Unless the efficiencies are exactly the same, the amount of grain you want won't...

Lemon juice is pretty acidic (pH around 2-3 according to the internet) which is low enough to cause problems for beer yeast. Do you have a way to measure the pH of your lemonade? You may want to try to buffer up the pH a bit. Also, Brett and potentially some wine yeasts can handle lower pH than...

Cool, I'm stpug brought up the yeast book. As people have previously pointed out, pitching the entire cake is not great and may be contributing to your problems. I would suggest adding yeast nutrient and pitching a portion of the cake to see if that helps. Also potentially at play is that...