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Thanks for the info. I thought using the koji in the mash but I'm not going to for several reasons. First, I would lose any of the volatile flavors from the koji in the boil. Second, I would have to have a fairly good infection going to get a good effect from the koji. It might be...

If it the beer gets ruined, then I throw it out. I've done it before, sucks but if we never fail what have we learned? Relax? Asdf...NEVER! Different approach to beer making. I enjoy the making of new things and experiences more than purely the craft aspect.

Well to answer your first question, I would purchase the mold strain, through either the koji sources, cheese makers or any of the other sources out there. At least at first. To answer your second question - I could care less about replicating any particular style. Why would I want to waste...

I've been doing a little more reading and I believe you are correct. What to do, what to do. Oh well, I won't have time to do it until next weekend anyway.

No need to apologize. I would be interested in hearing from any sake brewers. Right now I'm thinking of throwing some steamed rice into a batch and infecting it with koji. I was considering using malt but even barring the rice-koji relationship I'm not sure what having a pound or so of malt...

Yes, I've read Wild Brews. I'm specifically wondering now about the effect of molds on beer. I think I'm going try using koji (Aspergillus oryzae) which is used in the fermentation of sake in a batch. A brett. lambicus and koji batch coming up. Must ponder...

Usually we avoid mold in beer like the plague but many of the wild brews have to have some molds that fall into the wort when inoculated. Does anyone know what, if any, effects this has on the beer? I'm guessing that the mold is out competed by the yeast and such but I'm curious about them. I...

I've done quite a few wild/sour/all brett brews. I bought an oak cask two years ago specifically for this. The first batch I did in that was a pseudo-Flanders red which turned out fantastic. Brutally sour with overtones of cherries and vanilla, quite strong as well (>12%). Currently I have...

Which is why splitting the batch and using different fermentation temps is might help predict how the Brett. respond to temperature. We would be minimizing the variables to our best knowledge. But I agree, just because the Brett. produces a certain flavor profile with one batch at a certain...

Hmm... I'm a little confused by this. Wouldn't it be more efficient to just drop the dowel in the beer? Or are you worried about contamination of your dowel with whatever Sach you're using?

Yes, I believe so. I have a chunk of oak which I left in a sour fermentation. After I finished that fermentation, I would take that chunk of oak and throw it into a normal batch. It would sour it quite nicely and fairly quickly too.

I have notice several threads and comments on this forum regarding the proper temperature to ferment an all Brett. beer. Most of the posts I've seen seem to claim that a Brett. needs to be fermented at > 70 F. Where does this number come from? Conventional wisdom? Experience? It has...

I don't think there is an easy way to calculate the alpha acid content of your 'aged' hops. Since the aging process (or heating in your case) lowers the AA content and oxidizes the beta acid (which will increase the bitterness) an unknown amount, the AA and BA contents would need to be...

I've brewed quite a bit with Brett. Lambicus and I usually get a krausen. I never gotten an excessively large krausen but YMMV.