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Brewed a saison today and will use this strain in 1 carboy. I also have another one with the WLP670 American Farmhouse and 1 with the Wyeast 3724 Which I guess is somewhat similar to the 565. Grain bill is simple. approx. 50% Pils, 20% 2 row, 15% wheat, then flaked barley and a touch of Crystal...

Thanks for your input. Much appreciated. Makes sense.

Hi There, Trying to come up with a house yeast. Used 3 different strains to ferment in primary; Amalgamation and Sour Farmhouse Ale from Yeast Bay and WL Farmhouse Blend I am planning to add Jolly Pumpkins Dregs to the fermenter after few days in Primary to sour the beers. My questions...

Quick question, I have added frozen sour cherries and riesling grapes with great success in the past in secondary. Usually a good month after fermentation is completed. I saw canned apricot and mango at the grocery the other day. There are no artificial flavors or preventives added except...

Have you transfer to secondary or still primary? If you transferred too quickly, may be the yeasts didn't have time to clean up their mess! Should improve overtime. Be patient!

Thanks Folster. THis is pretty much his take on the Oud Bruin. I lowered the Pale Malt and added wheat malt to improve head retention. I have one carboy that I won't do kettle sour and use Beersel Yeast and let it age. the other carboys, I'll sour them and then boil + add hops and cherries...

Good evening Good day mate! I am planning to brew a brown sour beer that would be a base should I want to do different versions using ingredients in secondary fermentation. I am thinking of sour cherries, raspberries and blackberries. May be also sea buckthorn, spruce tips, etc. or simply...

Good day mate! I am planning to brew a brown sour beer that would be a base should I want to do different versions using ingredients in secondary fermentation. I am thinking of sour cherries, raspberries and blackberries. May be also sea buckthorn, spruce tips, etc. or simply age it as a Oud...

Thanks ShareBrewing; very nice exchanging with you on this project. Since the Brett were very slow to start (no action after 72 hours) I decided to add 3711 French Saison. It is now fermenting happily. I'll do my all brett only experiment another time as I don'T have time to wait a full-month...

Just a quick update on the beer... we are boiling at this time. PH was down to 3.4 which I thought would be enough since we are adding tart ingredients. Our wort smells really really fruity, like canned peaches and apricot and acid off course. It this normal? have you experienced this? I hope...

So went down to the basement this morning and was surprised to see some action going on innthe carboys. I always thought lactobacillus were not coverting sugar into alcohol but looks like some fermentation is going on. Since I had filled the carboy to avoid oxydation, i added some blow off tube...

Thanks for your input. Seabuckthorn in French is called Argousier. It is a small orange fruit in the same family as olive even though the taste is completely different. The closest I can think of is Passion fruit and it is tart, not a sweet fruit. I am thinking more about fresh spruce tips...

+1 for the blend. Blending is an art and you can come up with a wonderful beer. Bring this no medal beer to the next level!!!

you can't think of any other place where you would get a constant temperature around 100F? It could work but I assume it gets cooler during the night...

Good job Sharebrewing and thank you for this thread and regular updates. I have a starter going now from Probiotics. Trying to bring a full gallon of starter down to 3.2. Started with 0.5 gallon, down to 3.8 and now added more wort and sugar to bring it up to 1 gallon. I will be brewing 15...

Just a quick update on my starter. Thought it could be interesting to share since I used Probiotic. So after 4 days, the PH was down to 3.8. Not exactly where I wanted but not bad considering that I had a good buffer with the CaCO3. Today I made another starter because I am brewing 15Gallons...

thanks guys for the info. I read somewhere the reason for a buffer and adding CaCO3 but I didn't remember. It totally make sense. I am affraid I have added too much however. I added about 40g for 1.5 (I started with 2 but some evaporated during the boil). If too much CaCO3 is added could this be...

check out this website. you may have room for a smaller barrel? http://www.barrelsonline.com/showproduct.aspx?ID=30 they are charred level 3 so you may want to soak them in hot water for a bit and may be even brew a beer that would handle more oak flavour first.

Quick question for lactobacillus experts! I made a starter following standard proven process aka 1.040 wort, 10%apple juice, CaCo3, yeast nutrient and used lactobacillus strain from probiotic I have at home that I know are very good. my question is: after 30 hours at approx 85F, the PH is at...

thanks for the info. the pills seems like a complete lactobacillus blend! I have a Caldwell culture for fresh vegetable that I used to ferment peppers for hot sauce. the ingredients are organic maltodextrin, lb plantarum, ln mesenteroides and pc acidilacyici... I was thinking of using it on a...