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No problem! Definitely report back!

They should be viable. I'm definitely interested in the Allagash. I was just reading that when they discovered the Brett in one of their barrels they had it banked and it turned out to be a distinct strain that hadn't been ID'd before.

The lower temps and fluctuation were your problem. You really need solid temp control to use the DuPont strain. At this point, if you want to use it for the competition, use the belle.

I've never pasteurized but I think it would be difficult to do at home without compromising the profile of the beer. Places like New Belgium use in-line flash pasteurization which only exposes the beer to heat for a very brief period of time. I would be afraid that slowly bringing your...

Giving the bugs more sugar is just going to result in more sour beer. I would brew a dry saison to blend. That way you can bring up the pH without giving the bacteria much to work with.

If it's getting tart you are on the right track. You definitely won't have to wait 8 months for sacc+lacto. That is more for pedio/brett pitches.

Imperial Organic Yeast - Rustic Morebeer carries it.

The Brett should drop in pretty low over time. I think your idea to pull a gallon for experiment is great. I do it regularly. I have five one gallon jugs with various dregs added.

Some Belgian brewers find benefit in cold conditioning. Thiriez stores their saison at 12C for 3 weeks. Not super cold but conditioning none-the-less. I was also just reading the Au Baron conditions at 6C for two weeks. I wouldn't say it does nothing. It will certainly drop out proteins, yeast...

Farmhouse for hops. AIH for parts & kegging supplies. Morebeer if I need some grains I didn't get in my group buy. Super quick shipping. You can get a pretty good deal if you get ten pound sacks and hit the free shipping mark.

I don't know this beer, and am not attempting to clone it, but that was an awesome post. Nice sleuthing.

I've been experimenting with 3724 for the past 6 months. I did some with and without an airlock, some lower on the temp range, some on the high end. You can definitely ferment high from the very beginning without getting fusels in the final product. That said, it produces a white wine-like...

I had some kombucha beers at crooked stave when I was there a few years ago. They blended. I would think that using the kombucha bacteria in the beer would risk too much acetic acid. Blending would give you much more control over the final balance.

It's kind of shocking to me that you could get that much o2 pickup from a still surface over a short period of time. Some the wort aeration experiments show folks that have a hard time getting over 4ppm when they shake the hell out of the carboy for 45 seconds. I don't doubt that your product...

Ahh you're using whole hops. That may be part of the issue. If you use pellets and cold crash they should drop into a nice compact cake.

Any hard info on the difference between the dissolved oxygen in a closed transfer and a siphon transfer? You seem pretty passionate about it, just wondered if it was based on actual experimentation/data or just anecdotal experience.

Do you have any DO data to back this up?

Harvest from your starter. Cold crash to near freezing before transferring finished beer. And stop bagging those poor hops!

I would try doing the dryhop in primary without a bag. You're stringent efforts to limit o2 don't seem to be producing the results you want so maybe go back to the standard process. I would go with Chico over Conan for now as the peachy esters can cover up the hops and lead to a one dimensional...

Seems like a lot of over-thinking going on here. Yeast only need a few days to process compounds that can lead to off flavors. On a standard gravity beer, if you have so much acetaldehyde, SMS, etc that you need to condition for 4 weeks, you need to work in fermentation management. After 2-3...