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. Quick sour using WLP 677, WLP 672 and then fermented with WLP 650. Transferred after 2 months in primary. Forgot to take a gravity reading but tasted pretty good.

I didn't like the light method because once the bulb goes out you won't know unless you are checking it daily. I used one of these. $15 its worth the piece of mind. Hydrofarm MT10006 9-by-19-1/2-Inch Seedling Heat Mat https://www.amazon.com/dp/B0001WV010/?tag=skimlinks_replacement-20

http://www.themadfermentationist.com/2011/03/maintaining-brett-and-lacto-cultures.html?m=1 I defer to this link a lot. Seems I shouldn't be letting my cultures sit at room temp nearly as long.

Anyone have issues using the Brulosphy method when doing an IPL? I'm thinking about tossing the dry hops in and letting it sit for an extra 5 days @ 32f while dry hoping. I'm just trying to avoid stirring up the yeast. I'll be using WLP800. I'm thinking about adding gelatin just before dry...

Revisiting this old thread. The issue I'm running into is a how to balance my acid and salts. This recipe is very simple American Honey Wheat. 4.5# white wheat, 4.5# 2row, with 1.5# honey at flameout. I'm shooting for 75Ca, 5Mg, 20Na, 55SO4, 75Cl, with some (30?) bicarbonate since I'm...

Any updates? Looking for what ferm temps are typically used on this yeast.

would a cyser using D47 fermented cool work to keep some sweetness and apple flavor? I worry about 71b and the malic issues. Thanks.

I was planning an IPL (11# Pils, 1# C30, with ~66IBU from Mosaic). I went to the LHBS and snagged my ingredients but they didn't have the WLP840 I was hoping for, and instead gave me a WLP800. Will the pilsner lager yeast deal with this grain bill and hop schedule? I'm worried it won't be as...

Just following up on this. The Brett took its sweet time. Fully carbonated by week 5.

Thanks. I checked the pH and it hadn't moved from 4.7. So I'm at a loss. It smelled buttery but I'm guessing that's from the high temperature. I tossed in part of my Brett and Sacc starters since I had them ready anyways. Forgot to check gravity but the krausen had increased the next...

I decided to take a stab at a fast sour. I have a bunch of regular sours going now but had some extra DME laying around and an empty ferm chamber. After transferring to the carboy I pitched some L. delbrueckii and L. brevis that I had built up. Cranked up the ferm chamber to 101f and let it...

Thanks for the replies. I would guess max temp it hit during post ferm was around 75. I put 68 into calc because that was the current temp. I just ran the numbers again keeping volume and co2 the same. The difference of 68f vs 75f was 171g to 178g of dextrose. Not a huge change to me. The...

I had 5 gallon rye saison that I added WLP650 to after a month. At month 3 I decided to bottle. I used homebrew dads calc for 3.1 vols of co2. It's been 6 weeks since bottling and the 2 bottles I opened are basically just slightly fizzy. I used current temperature in the app. Also, I am...

As Bobby said, they are huge. Basically you are cramming them into the bottle to create a seal. Just corked my first sour last month and was concerned how it would work out as well. But I did a star-san wash to get them lubbed up. Also, I am storing the bottles on their side to keep the cork...

I got the same flavor in my raspberry melomel. I'm assuming it's from a hot ferment and attributing it to ester production from stressed yeast. 100% assumption with zero proof. I'm going to do my next batch in my ferm chamber and ferment around 64f and a 1.085 OG vs my last two of 1.10 & 1.12...

If you are in SF then I would think you'd be able to get your hands on something from the Rare Barrel. I'd love to use some of their dregs. My plan of attack is 1 brett only dregs and 1 or 2 mixed dregs into each carboy for secondary and then wait 6 months for a sample. Though the heat wave...

Thanks for the replies. I will check pH. There was a large temp increase recently with the heat wave here. I guess that could be it. All Brett only pellicles I've seen did not have those large bubbles. If pH isn't much lower I will bottle up. Thanks again.

This saison was fermented with WLP565 Belgian I, and transferred to secondary after 2 weeks. On week 3 I pitched WLP655 (Brett B) that I had grown from starter to use in multiple batches. Around week 8 I took a look and there was a slight white film on top. It looked very typical of Brett...

Why would he need to boil if adding to a secondary with alcohol and a low pH already? Wouldn't a quick freeze kill anything and break the cell walls down without driving off the flavors?

I have dedicated sour plastics, but I'm starting to wonder about having a separate brett and brett/bacteria set of plastics/tubing. If I hit with warm star-san solution, will I need to worry about having 2 extra buckets, siphons, and tubes? I'm going to be bottling a brett saison soon, and...