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Don't worry about it. I've used this blend to make a ton of beers over the past year. I think I'm on the 6th generation of it and it's definitely leaning towards the brett side now. Not a bad thing, the brett in this blend is super tropical. This has become my favorite saison blend.

Just because your sour contains bugs that would be considered contaminates in clean beer brewing does not mean that the contaminated tubing will be okay to use. Not all bugs produce positive flavor attributes. I would sanitize, and I would not use the old tubing. What I like to do is pass down...

10 gallons of brett saison split two ways on sunday.

This is something I've been wanting to try but haven't gotten around to. Anxious to hear some replies on the topic.

It's hard to say how much the brett will eat. I've had mixed results bottle conditioning with brett, with and without priming sugar. What I can tell you is that at FG of 1.004, even if the brett took it down to 1.000 you would only get 2 volumes of carbonation in your beer (you get 1 volume for...

I got a bit of sulfur when I used this strain that went away with extended conditioning.

Look into traditional english cask ales. Those have very low carbonation are typically served ~55º

Bottling day for me. I have a brett saison and a berliner weisse that will be packaged this afternoon. If the rain lets up, I'm gonna wash my car.

I don't have any input other than 3.8 pH is only going to be lightly tart especially if it didn't ferment to zero. Probably perfect for the style but maybe not for your preference. I like my sours below 3.5, depending on terminal gravity. I haven't noticed carbonation lowering the perception of...

Thanks for the clarification. I typically boil first, give lacto a head start in an anaerobic environment and then pitch sacch. I know a lot of people pitch lacto and then boil to curb further acid production. I didn't know it could also potentially boil off butyric.

Vomit smell/taste is an off flavor produced by Lactobacillus in the presence of oxygen. From the sound of it, this beer was kettle soured and they did not do a good job at keeping oxygen out. If you do a little research on kettle souring, you'll find that this is a very common off-flavor using...

I would mash at 148º for 90 minutes and pick any other saison strain over 3711. Grain bills looks good.

Bottled my 564 Pils/Strisselspalt SMaSH. Finished at 1.002 and the sulfur I mentioned a few posts ago dissipated. I fermented at 70 and let it get up to 80º during the height of primary. Pitched the slurry into 9 gallons of Rye Saison (75% pils, 25% rye malt) with some Sonnet Goldings late in...

I just made a Nugget GP SMaSH that is what I would call moderately hoppy. This was my hopping schedule: 1oz @ 60 .5oz @ 10 1oz @ 5 2oz @ flameout 3oz dry hop

I've flown with lots of beer and wine. I wrap it in bubble wrap and put each bottle in a ziplock bag. I put those in a trash bag in my luggage so if they do break and for whatever reason also break the ziplock bag, I won't have a horrible mess to clean up. It's an extra step, but I've never had...

Thanks for all the info, I've been following this thread for years. Regarding invert syrup, can I use Belgian syrup for invert #2 or #3 or are there striking differences in invert sugars?

Anyone else get any sulfur from 564? I did a split batch pils/strisselspalt SMaSH and the Chimay portion is at 1.005 and tastes great. The 564 portion is at 1.002 and tastes spicy, earthy, and a little fruity but has sulfur in the nose. I was going to bottle today but it looks like I'm gonna let...

I use ec-1118 for bottling sours and higher gravity beers. I simply boil my priming solution, cool to ~110º and pitch 2g of ec-1118 and let it bloom for 15-20 minutes. Add this to your bottling bucket, rack the beer on top and bottle like normal.

This yeast can be slow to finish. I would gently rouse the yeast and crank the heat up to 90º for two more weeks.

I always reyeast higher gravity beers and definitely anything that has sat in secondary for more than a month. It's just a little extra insurance. I would recommend opening them and tossing in a little champagne yeast, like another member mentioned. I like ec-1118 for bottling.