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No, I did not use a starter with the Brett C. I can't say for sure, but I think the Cantillon that I used was within 6 months of bottling. Since moving to secondary I have only opened the carboy 4 times, including today. Is opening it today already too much oxygen? I have another beer that is...

I have a very mild Kriek that has been going for almost 1 year. I started from extract with an OG of 1.054. I fermented in primary with Brett C when visible activity stopped I moved to secondary, (and forgot to take a gravity) I added 3# sweet cherry puree and bottle dregs from 2 bottles of...

Oh good, I was hoping that would be the response, I wanted to pulls some samples to test with family at christmas.

This is my first sour. It was a wheat base that I fermented out with Brett C, I pitched the dregs from a couple bottles of cantillon at ~ 3 months and I added 3# of cherry puree at ~4months. Now it has been ~9 months total. It developed a pellicle soon after pitching the cantillon dregs. The...

Yes, it was fermented from the start with 100% Brett and I pitched the dregs from a couple bottles of cantillon gueuze after ~2weeks. I modeled the recipe after Northern Brewer's Dawson Kriek, they say it can be done after 2-3 months. I wanted to get everything in there together and let it...

I have a lambic base that is going to become a Kriek, it has been in primary for ~6 weeks. I haven't taken the gravity, but all signs of fermentation are done. Now I am going to add cherry puree and allow a second fermentation. I have read that a lot of people will leave a lambic in the...

It was the Classic 100% gueuze and showed bottled in 2.009 on the cork.

ryane, thanks for the offer. But I went ahead and brewed my first sour batch, it is a standard lambic base, 60%wheat/40%pils. My brewshop only had brett c, I was anxious so I went ahead and used this along with the dregs from one bottle of cantillon. I am hoping that the dregs will contribute...

I am more interested in saving the bugs than the yeast and would prefer not to begin collecting mason jars. Would it be appropriate to pour the last bit of beer over some oak chips in a ziplock? I had read that vinny at russian river had shared some infected oak chips like this.

I have a few bottles of various beers from cantillon that I want to save the dregs from, but I'm not going to be brewing a sour soon. What is the best way to save the dregs? Is it necessary to begin a starter or; Could I pour out the beer and recap the bottle with a clean crown? Should I...

So apparently my starter was just fine. I pitched it yesterday and have vigorous fermentation today. This went into a berlinerweiss that had OG of 1.030. Most people have waited three days before pitching sach yeast, but I am concerned that fermentation will be nearly complete by then...

So my starter is now 5 days in and it is bubbling and making a very light krausen, but none of that moldly looking bacteria stuff that I have seen in other's pictures. I can smell some sour in it, but it looks like a normal yeast fermentation. Should I be concerned? How do I get more funk?

I warmed it up and that seemed to do the trick. Now I am getting a bubble about every minute, it smells very sour and there are small white specks developing on the surface. Thanks for the help.

I am making my first berliner weisse and have begun a lacto starter with WLP677 Lactobacillus Delbrueckii in 1 quart with a gravity of 1.045. I pitched the bacteria 3 days ago and have been holding it at ~ 75 degrees. I have essentially no activity. Is this normal for a lacto? Is there...

I think I have found a decent cheap alternative to the gatorgrit pads. At lowe's they have 3 different grades (coarseness) of 3M stripping pads, just like a kitchen scotchbrite pad, but stiffer. They come in a rectangle about 4.5"x5.5". I simply cut a small hole in the center and fit it to my...

Anyone who used a wire brush on their keg before polishing, how are they holding up? Has rust been a problem? I made that mistake before beginning to read this thread.

Thanks for the input. I am using 8' of 3/16" line. I was shooting for 3-3.5 volumes, so highly carbonated. But my question remains; even though there is foam, when it settles as liquid beer there doesn't seem to be any carbonation. Is there anything wrong with using more 3/16" line? Since I...

I am working on carbonating my first kegged batch. I am serving from 8 foot cooled lines. Initially I had my fridge at 50 degrees and 20psi I left it for 2 weeks and it poured a good beer, but no bubbles in the beer, just in the head. I wanted this to be a highly carbonated beer so I turned...

I have a keezer with 4 kegs. I typically set my regulator to my desired level of carbonation and wait to force carbonate. Then I burp the keg and reduce the pressure to 5-10psi for serving. Right now I only have 1 regulator. Is there any reason to have more than two? That would give one to...

Should it really take that long? When I was using priming sugar to carbonate in the bottle they were always pretty good after ~2 weeks. How much longer should I wait until I test again or should I be doing this differently altogether?