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Vinegar/acetic certainly is a good candidate for blending, just be careful not to introduce more oxygen while blending. Glad the culture gave you a shove into sours!

10/25-10/30 Bootleg Biology has the third batch of my saison blend available for pre-order! How are the batches from the last release coming along? Posted my recipe/notes for my batch with Nelson Sauvin and thyme honey from the Nelson farmer's market!

I've been happiest with 150 PPM (target) across the board for calcium, chloride, and sulfate. For example. Most of my IPAs are finishing right around 4.5-4.6. Alter Ego was 4.5.

BYO just posted my article comparing the mineral levels in my water and finished IPA. Also included the numbers from Heady Topper here (with OP's permission) and Alter Ego.

Almost certainly (but hasn't been genetically identified), there was a Cantillon isolate in there at the start.

I usually thaw in the bag, pour into a fermentor, flush with CO2, and rack beer in. There aren't many microbes you have to worry about in a dry/sour beer without access to oxygen! I'm even lazier in that I don't pit my cherries. I think there are interesting things to do with cooking fruit...

Did you end up mashing at 148F. Surprised it is still at 1.007 (although not a bad thing with the fruit adding water and simple sugars). Just racked a beer last night onto white peaches and nectarines. Great time of year for fruit beer!

Not bad, close to 14% ABV! I wouldn't have guessed that it would make it that far. Just dusted off my culture after nine months in the fridge. made a quick vitality starter when I pulled off a few gallons pre-boil for a quick sour. Saison was fermenting well at 77F ambient by the next morning...

Excited to hear what sort of attenuation you achieve! I've never gone over 1.075 with the blend. Alcohol tolerance could be an issue, but hopefully the Brett eventually finishes it out.

Nitrogen is unlikely, it's solubility in beer is ~1% of CO2. Oxygen has a known role in yeast health, so that is certainly the easiest case to make.

Maybe there was another experiment, but this one has the airlock attenuate quicker and finish lower than foil with Dupont (no significant result on tasting). How about a small amount of oxygen diffusing in? CO2 isn't so heavy that it prevents any air from mixing in, especially if the...

I still don't understand how such a tiny amount of water in the airlock could provide meaningful back-pressure compared to the hydrostatic pressure of a foot or two of wort in the fermentor. I buy commercial scale brewers having to deal with fermentor geometry issues, it just doesn't make sense...

Yep, no Dupont as far as I'm aware. Not to say that another saison strain might not behave similarly, or that having so many strains one could pick up after another trailed off.

Yeah, I still don't have a good guess. I don't remember, have you checked your thermometer for accuracy? Doesn't take being off by much on the mash to cause surprising results.

Brewed our 9th annual dark saison on Sunday (25% flaked rye, charred currants, Saison III, and Russian River dregs). Any of those recipes could work, although #7 isn’t one of my favorites. I think cherry, dark malt, and acid (with restrained funk) is a great combination. It doesn’t take much...

I posted a response over on /r/homebrewing, but looks good here too! My most recent batch made it to 1.002 with 154F, just depends how long you are willing to wait. I generally opt for cooler and drinking sooner with this blend.

Completely forgot about this thread. Brewed sort-of-a-gose on Saturday with 2 quarts of ground ivy at 60 minute along with an ounce of fresh yarrow leaves. At flame-out I added the flowers from the yarrow in the whirlpool. Smells green and floral. Excited to taste the results.

I skimmed the study, and seem to be missing the relevance to this question.

I'd think it would be stunned, but not killed. I've run this blend through some pretty hoppy beers and it produce acid on subsequent batches. Wouldn't hurt to toss it into a 0 IBU starter to help the rehab though.

Thanks for the continued feedback and all the excellent ideas! For those who missed the first round, the second round of pre-sales starts at noon central today and runs through Monday 7/10! Link