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In my opinion stone are superb value for money and I love what the companies about. Also nice to hear Greg cook talk about the big processed food/beer companies without ***** footing about.

Well thank god for the Internet, so we know when ABIN BEV buys these companies. Also a good thing about the more local brewery/coffee roasters/ independent company kind of thing is that you know who in your area is an independent company or at least owned by someone with half decent business...

All sounds like great advice. I have to add that beer is going to be really strong once 1.069 has got close to 1.000. Not that that's a bad thing!

The French saison strain from wyeast is a great alternative choice. Doesn't mess you about with stalled fermentations and also gives a really nice creamy mouth.

Kombucha tastes comparable and is very good for gut health

Yeah just let it sit, I've read to allow a month for primary with Brett.

I would say it's worth scooping the mould off, not necessarily a deal breaker. I think it's because you didn't punch down the fruit so they were not completely submerged.

I have just started the same thing in a 2l water bottle with an airlock. Something I heard on the sour hour podcast is that keeping Brett at fridge temps will tear the cell walls apart (doesn't sound like you plan to do that but I thought it was interesting and un-expected). Considering you can...

Hey guys, just planning out how I'm going to do mixed fermentations in the future. I'm going to keep the attached container full of Brett b and also another which will contain spontaneous culture (cultured in Tasmania) and then co-pitch on future sours. (If underwhelmed by the results obviously...

I personally can't see how you would get an all Brett esb to work unless there is a Brett strain out there which has a similar flavour profile to English yeast. Would love to know if people have ideas though.

I drank a 100% Brett old ale recently which was really nice. Apparently 100% Brett turns to mild funk whilst keeping a lot of its fruity esters when it ages. Which is what I would say I tasted, worked nicely with the dark malts too.

Forget that, yeast was first isolated in 1850 by Pasteur

Yeah, true spontaneous ferments can take quite a while to be ready. You should taste it and see if your happy to bottle/rack or if you would prefer to give it more time. My first lambic attempt is only 8 months in the fermentor so I'm only repeating what I've heard/read. I would just be...

Yeah I think it's based on modern examples of oud Bruins. Historically I think they would of had to. I heard something about yeast not being isolated prior to Fleming who was working in the early 1900s. Maybe someone could confirm that though.

Sounds good, cheers

Yeah I agree. I would say that the wine in oak cubes will oxidise and go nasty. Better to add oak and wine directly to the fermentor.

Hi guys, I have about 6 gallons of all Brett beer fermenting at the moment. I'm planning on dry hopping half on its own and blending the other half with some really acidic year old sour beer before putting on fruit. As I understand it the all Brett beer will finish at about fg 1.01, the sour...

Wine sour hybrids are some of my favourite beers, jester King do some really good ones. Haven't used wine concentrate before but it definitely sounds worth a go, the Viognier one could be incredible if that peachy flavour comes through. Let us know how you get on.

I can't see any reason why they wouldn't be. Lambic breweries age beer 3 years before blending geuze and that's usually in a barrel which would let in a lot more air than your non-porous glass fermentor.

I haven't Brewed many sour Browns so I won't comment on the grain bill but I would personally throw the wine in fresh from the bottle alongside the oak cubes. Red wine goes pretty awful after 3/4 days once opened but adding it to the beer before it has a chance to oxidise on its own seems to...