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Harvesting yeast from the bottom shouldn't be an issue, since there should be yeast still in suspension. Those are the ones "cleaning up" anyway

A better view of the CS Vieille dregs pellicle

On themadfermentationist website, he just posted an article where he dry hopped with fruity hops in a sour fruit beer. 1 oz per gallon dry hop to get noticeable hop charachter. Citra, Cascade, Amarillo, Chinook, etc. are some of the varieties you may look at using.

Delsey brand. I have been using their hard luggage for a while and it has taken a lot of abuse. On the cheaper side too.

In my fruit beers I have used late addition hops. I haven't really noticed any effect positive or negative

If you're looking to see what flavors the yeast creates, I would sub more pilsner for the aromatic. I'd also forgo the corn, but that's personal preference

Add souring bugs to both, low IBU will let the bugs do their thing and won't become harsh when sour.

3 so far. My dad and two work friends.

Don't remember the category number, but you could enter beer #1 as belgian specialty

Fully fermented INISBC 291 saison pitched with the dregs from one bottle of CS Vieille

Check it out! It's a thin bubbly pellicle on my saison from the Vieille dregs. I know it's not the greatest picture, but you get the idea.

You will have to plate to isolate yeast and bacteria strains.

Great info Nesto! I eagerly await tasting notes from Marktic...

70% Pale Ale malt / 20% Vienna / 10% Munich 10L

Maybe look at your water...?

You could try this: Chlorine Dioxide

Any more tasting notes from either of you. The blend is officially on the market and I am on the fence as to whether I want to purchase it or not. Thanks!

I have scaled their recipe down to normal IPA strength and subbed pale ale malt(3-4 SRM) for the standard 2 row and I like it even better than the Maharaja I buy at the store. It makes it a little more balanced with a bigger malt presence.

I wouldn't say it has ruined much for me, but it has definitely opened my eyes to what I appreciate or don't appreciate in a commercial beer. Some brewers seem to like caramel malts a lot more than me. I must be sensitive to that flavor because at low doses it's fine, but if the beer tastes like...

Holy Trub Batman! I throw everything from the kettle into my fermentor and I still only need 5.5 gallons to package 5 gallons of finished beer. I have 2 plastic 6.5 gal BMBs and I love them. I am able to fit 2 in my ferm chamber at the same time due to their narrow profile.