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I let the beer ferment for two weeks with the mad ferm saison blend from bootleg and then added the cherries and some extra brett. I'll let it rip down another month and package.

https://www.athleticbrewing.com/ What do we think of this? Has the craft bubble gotten so large that this now a feasible business plan? I am intrigued and skeptical all at once. Might get a chance to check it out at some point this year.

High quality stuff. Airlock smells wonderful even at .8lb/gal

HB sour pineapple shake.

Chilled the first sneak peak bottle. Very neutral with a smooth hop bitterness. She’s a chugger for sure @Schlenkerla ill be making more riffs on this for summer for sure.

HB Miller lite. Undercarbed early preview bottle.

I am also going to finally use my Aurora this weekend, in a Pale Ale. I am hoping this will become my in-house for hotter weather and quick turn-around. Will report back the results.

Just got an opening on Sunday. Time to try out Kveik yeast on a Pale Ale.

If all you are after the is the cellulose from the SCOBY I would imagine there is some way to have a continuous SCOBY motel going and somehow process it how you want without the vinegary quality. I will say that I have made some pretty bland kombucha by cutting the sugar and tea quantity way...

Hahaha no my 1 gallon things are usually dissolve X sugar in water, add Y, leave somewhere for a bit, return later and drink. When I fire up the brew equipment it is to make a real 5 gallon batch.

GG St. Louis. Biddington is out of his mind right now.

HB hibiscus saison.

Gotta make something happen here. Crappy beer club beer.

I love him too just with all the boys in their cup suits and him doubled collared I’m so rustled to start this period.

Boys did Charles Barkley just double collar during that intermission or am I gonzo?

Jesus Marchand nice line change. Might be a long night boys. HB Pineapple sour shake.

Let’s hoist a fackin cup boys. Let’s go B’s.

Nah just moved it to a glass carboy once the primary Sach fermentation was done about 3 weeks.

Or dried fruits!:rock:

I have a lambic that has been fermenting since last November and I have only disturbed it to transfer for long-term storage. Besides the acetic acid worries I feel like if I taste it and its really good already I will compromise letting it age longer (i.e. want to package early etc.). If you...