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Super spicy! Pepper, coriander, and lemon. In retrospect I would have vamped up the bitterness to balance out the yeast profile. Sticking it on oak for a week to see if I can get it to even out. Pitched at 65F and elevated to 76-78F for a 10 days.

not worth charging the mini's.. port is sealed OEM most of the time anyway... But with a little ingenuity you could probably charge it with a AC recharge kit. Rednecked hack keezer?

...You're prep'ing the kitchen for bottling and swmbo cracks an egg and she knows not go near the counter or kitchen sink, and ends up washing her hands in the bathroom.

I like the idea of mashing High (155-160) to get some complex sugars to work with, and also increasing the % the crystal vs a standard IPA. Maybe reduce the crystal color a shade too to keep it in the amber/copper range.

You could get a bit of sour out of that. Pitch Wyeast 5335 or WL677 on it. I wouldn't pitch anymore yeast because you're running out of food.

Any idea where you are in~%abv and or gravity? The options really depend on what's left.

Lacto is short for Lactobacillus a lactic acid producing bacteria. It's not yeast. It's very slow (in beer) but is responsible for (some of) the sour acidic taste in sours.

Grab a pack of US-05, please... for the love of god is good. You can ferment in anything number 2 plastic, 5gal buckets at Home Depot and Lowes run ~3$. Water jugs work too, or just steal a 5Gal water cooler jug from the pile in the student center.

Grab a pack of US-05, please... for the love of god is good. You can ferment in anything number 2 plastic, 5gal buckets at Home Depot and Lowes run ~3$. Water jugs work too, or just steal a 5Gal water cooler jug from the pile in the student center.

"Radical Brewing" by Randy Mosher has a bunch wild yeast recipes, some of which do not need to be aged. You should check it out for some of the historical beer precusors too, it seems like you enjoy the simpler uncontrolled processes... That being said, I still think a random culture harvest...

Lacto can take a good bit of alcohol (~8%), but craps out at 3.8Ph. While the brett can handle more than twice the alcohol and a Ph of 3.4. Wyeast says their lactic strain can tolerate alcohol up to 9%, although that could be marketing. The bigger problem you're going to hit is hops, anything...

Save a culture if it's tasty... you might have the future lambic technology at your hands.

If you still have grav movement please respect the Lacto B. bottle bomb rule. -0.001 per month is still fermentation, let the bugs do their work, and/or point away from face.

Nice. It still has a way to go. Give it a few months and bottle it when it's into the single digits.

Do you still have any noticeable sweetness? Because of your mash temp you might be dealing with a healthy amount of medium length proteins and dextrins.

Rack it from under the pellicle and pitch fresh yeast in your bottling bucket with the priming sugar (since your original is probably pretty tuckered out). You might see some film in the bottles but it should drop in a few months. Anymore data on the batch? OG FG ph etc?

I wouldn't down play the future blend idea. Right now you have a batch of lactic acid with delicious delicious character. Sure you might be able to make a drinkable beer by doubling it... but you can probably make 4-5 good beers by blending it. Also what's the pH? you might just be too low for...

My gf's uncle just gave me a bottle of red rice wine he made. It's Delicious, A little tart, but it'd be a shame not to try and replicate it. Thanks for the info.

I fed it a 1/2 Gal of 1.030G LME and dextrose on the 15th and it's already down to 1.005G, and still really tasty, Sour, acidic with a clean bite. The PH dropped to 4.2, I'll probably split it and feed again once it hits a PH 3.8.

You always have and extra bucket, or an extra lid, but never at the same time.