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Hold at 68 for 48 hours. Bump it a degree a day after that. As long as you hold it lower during the growth phase , you can go up to 75 by the end.

You shouldn't have any trouble with banana esters if you're using 3711. You might want to try to control things for the first 24-48 hrs. 72 ambient can mean 78-80 internal. It's ok to end that high but I would try to hold it lower at the beginning.

How big of a starter did you do? If you did anything over 1.020 and 200ml it might take a bit to see activity. Many people do the initial step in the bottle, before moving to the stirplate.

I have a starter going of one of my favorite mixed ferment cultures. It's Roeselare with dregs from Crooked Stave's version of the Tablebier project. The beer never developed any real acidity but the Brett has this wonderful berry funk. Anyway, I used bottle dregs on a 400 ml starter wort. Took...

If you like hops, Nelson always makes my beers taste sweet.

IME 3724 does not have any banana or clove. That's why I use it! ;)

Sounds like you over-pitched, especially with batch three. I'd use a yeast calc next time. https://sciencebrewer.com/2012/03/02/pitching-rate-experiment-part-deux-results/

I'm so glad that the days of the RIS ruling the scene are over.

Oh whoops, that was island lizards post! For me, I was getting 80%AA when I was having issues with my thermometer. Thought I was mashing at 154, but was really mashing in the mid-high 140s.

For future reference, many people advise adding fruit after the yeast/bacteria have done most of their work and aging is almost complete. The bright fruit flavors will fade after a few months.

Definitely interested in tasting notes. Also if you happen to take any pics of the cask setup, I'd love to check it out.

I'm in.

I've gotten 1968 (same strain) to consistently push 80%AA. You built up a starter, did a step mash, and fermented pretty warm so I don't think it's unreasonable to think it got that far on its own.

Bottle dregs tend to be pretty hearty bugs. A crooked stave or jolly pumpkin will produce tart to sour beer with just a few gravity points in a matter of a couple months. The bacteria tend to be more hop tolerant and have been through many generations of actual beer wort (as opposed to lab based...

Awesome. Thanks guys.

What specs does a pressure cooker need to make nutrient agar plates? Do I need to get up to a specific psi or temp? I'm looking to start plating wild and commercial samples and would like to use reusable glass Petrie dishes. Also maybe some slants for storage. Any suggestions for picking out a...

Roeselare is a pretty weak culture on its own. I did a split batch a couple of years ago, five one gallon fermenters. Each got Roeselare and dregs of one beer. Those that got Brett only dregs are not even slightly tart. That was with the entire 40 gravity points to work with. If he fermented...

You have to be somewhat careful with lacto starters. Pay special attention to oxygen and temp. Don't expect it to taste dry and lemony, as the lacto won't drop the gravity more than a couple points and it will remain sweet. Having some way to measure pH is also helpful.

You're best bet at this point would to add some dregs, and maybe some b. lamibicus if you're feeling frisky. Adding a first gen roeselare pitch at this point would do little to nothing.

Proto-wit is a silly moniker, but most likely means it has some tartness from lacto. The original wits were made in less-than-sanitary brew houses.