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Yeah, so when are you brewing these, or some of these?

Well, that's not mold, it's a protective pellicle layer covering the surface produced by the bacteria/yeast. So when he siphons the beer out from below it, a pinch may come with but it doesnt really matter. The beer itself is already 'infected' (which i mean in a positive way of course) with...

So start to finish in under 2 months? I think if you want the said intricacies of a lacto culture you probably need to give it 6-12 months to cycle. At least based on the charts I've seen. A sour mash would be more suitable for your timeframe.

You should be good, I'd relax. I have never flame sanitized the lip before pouring out the dregs and never had an issue. As long as you didn't drink from the bottle with your mouth, chances are you're ok. The portion of the bottle that comes in contact with the beer was capped in the first...

I'd love to know the results of whichever you choose. I have a cider that I fermented 100% on Jolly Pumpkin dregs I stepped up a few times. I'm letting that sit til October, so I'll let you know then! I'm hoping for some good sour and funk. I added some maltodextrin recently to let them feed away.

I don't want to wash away all the good bugs is all. I thought about adding some fresh yeast to the mix. You think that's wise to avoid overly intense souring? Or simply proper attenuation.

I have a 1 year old kriek I'm going to be bottling in the next couple weeks. I was planning on brewing a blonde and dumping it directly onto the cherry/yeast cake left over from the kriek. But the more I think about it I can't decide if this is a good or bad idea. Should I add more cherries...

That would be brilliant

+1 on the Jolly Pumpkin dregs, they work like a charm and pretty quickly (comparatively). I've never had The Bruery's Oude Tart, but Petrus is low on the sour scale compared to others, especially compared to what some good JP dregs will get you.

I think people usually stick to 1 oz per five gallon batch as a general rule of them, give or take depending on your tastes. I recently did 1/4 oz in a one gallon batch and it came out great. To give you an idea, my 4 oz bag says its good for 25 gallons of wine.

Can someone please explain beer oxidation and it's actual implications? I understand generally what oxidation is, but I do not understand: 1) what in beer is oxidizing (the unfermentables?) 2) aside from an impact of color, how does it impact flavor and is this impact actually noticeable to...

Must've been a fun night collecting those dregs. I have a JP Dark Dawn dreg project going that I will post a pic of soon. Its starting to look real nice and nasty

I know it's not 100% fresh pressed, but Motts Natural is actually pretty damn tasty and a good option. Its a combo of fresh pressed and concentrate, with no preservatives or additives. Looks like cider, tastes like cider. I just started a one gallon batch on Saturday - you can get a gallon...

Where are you in Michigan, generally? East, west, north? I should have some interesting things bottled come November

Clever, I like it

Good point, you can also try plugging in your data here to get a more accurate reading: http://onebeer.net/refractometer.shtml

Cool. Yeah I figured I'd just add a small portion of it and taste/adjust overtime. And I'll start by not pouring in the liquid from the cubes too, I really want to get this right and not overdo the bourbon, that flavor drives me nuts when it's too upfront.

I have a couple ounces of oak cubes that have been soaking in bourbon for about 3 weeks and (after taking a smell) i find it hard to believe that they will add anything more than bourbon flavor. Does oak really shine through the seemingly overbearing bourbon?

i just did almost this exact same thing. i added the dregs of two bottles of La Roja into a one gallon batch of wheat. it showed no signs of activity for 3-4 weeks, so i then did a starter using the dregs from a bottle of JP Cinco Anos. i stepped it up once (took about a week total) then...

hey all, i have a mini-sour batch going running on (in part) the wyeast lambic blend. it currently has some nice lacto bubbles going all over the top, and has for a few weeks. it's been fermenting for about 2 months now, so still pretty young. my questions is, will the lacto bubbles ever...