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I think the lacto will add a nice dimension to the beer. Should be tasty!

Thanks. Good to know. I won't be brewing this until strawberry season anyway. I am not going for an over the top strawberry flavor but a subtle hint. Letting the yeasts impart most of the flavors.

Just looking for some thoughts and opinions on this idea. First attempt at a Saison and Brett B. Batch Size: 6 Gallons Yeast: Wyeast 3711 French Saison Lactobacillus - Pre-sacc - 48 hours Brettanomyces bruxellensis - Afer primary - 3-4 months 10 lbs Pale Malt (2 Row) Bel 3 lbs...

I'll try boiling them and see if that helps. They shouldn't get in contact with the beer but it would be a lot of wasted effort over a $0.80 part if it did. I read that if you freeze the stoppers first you'll get a lot better result when drilling them. I am going to give that a shot.

I went to my LHBS looking for #8 rubber stopper with no holes. (I just bought a Speidel fermenter from Morebeer but need a new stopper so I can use a thermowell and air lock) They didn't have any but recommended a local science surplus shop. I picked up a couple stoppers there but they have a...

I just got a couple of these guys and love them thus far. Has anyone found a stopper that will fit and allow for a thermowell? This is one downside I have found.