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In my club there is a resounding "Well, the brulosophy guys have proven that..." ...and they don't seem to grasp isolating and testing for one variable, vs compounding 3-4 "shoddy" methods you're precipitously, observably hurting that beer. These are folks who can definitely brew great beer...

I took a sample of a still-active fruited mixed culture beer, went looking for my hydrometer, and forgot about it. Here's the pellicle that formed three days later, complete with dead fruit fly's final swim. The point I'm making - pellicles don't really tell you anything about the underlying...

It's a logical thought process, hop terpenes and aromatic compounds are volatile, which is why hoppy beers don't keep that aroma so long. Honestly, it's an eminent science as you have thousands of breweries experimenting with different techniques. Some of them dry hop at 50F for a slightly...

You could always add a couple grams of calcium chloride to a bit of boiled water (sanitary), let it cool, and add it to your keg/bottling bucket. It will add a bit more "roundedness" and take the edge off the hop bitterness You can get a sense for the effect it has by adding a couple granules...

The "modern" approach to dry hopping is to either do it during primary fermentation (active bubbling) on day 2 or 3 to avoid hop creep, and to coax out different flavors via biotransformation... a more advanced topic but for another forum, but it makes it pretty fool proof to avoid the risks of...

Curious how others differentiate the Vienna vs. Munich addition I get more nuttiness from Vienna, like a rustic multigrain bread with nuts (really pronounced when you use it as a base malt, e.g vienna lager) I get more toasted bread from Munich, a little "breadcrust" flavor

I brew hundreds of gallons of this every year. I've tried it with just sacch, it makes a great saison. The OG: 1.046 FG: ~1.002 IBU: Optional GRIST 63% Pilsner 25% Malted Spelt (BestMalz) 8% Vienna 4% Flaked Oats Mash at 154 for 60 minutes BOIL @75 mins 10g / gallon of 3+ Year...

I've placed very, very mildly hopped (we're talking 5-6 grams for 10 gallons) saison wort in various places around my yard, in traditional (Nov-Feb) months of Lambic making, when the night-time temps tend to bottom out in the low 40's F. Many simply don't kick up, and after 4-5 days I give up...

I love HM's saisons, and they have a few ways of achieving results. Demonteller is the classic example of this, and one you might even get on draft outside of Seattle. That's a single foudre that produces a classic brett funk (fairly funky) and they dry hop it to perfection with different...

Flanders can get a lot of their TA from Acetic acid, which brett can produce in the presence of micro-oxidation (e.g. barrels, or breathable bungs). Too much oxygen is playing with fire because there's a lot of other undesirable byproducts, and it's usually balanced with lactic to not be purely...

I've found the very same, especially with the blended cultures that are difficult to prop evenly. They will be mildly tart initially, on 2nd / 3rd gen they will go gangbusters, you get the most lactic beer you'd never want to drink again. I've found some very potent LAB strains from dregs that...

I've played with all kinds of hop arrangements, especially heaps of aged/lambic hops of supposedly 0% AA. I've done more generous aromatic additions of cascade, saaz, styrian golding, etc. I've had continuous-mosiac brett-primary pale ales turn out wonderful. The consistent advice of...

Like a lot of you guys I have a good library of sours to draw from, including four barrels. The barrels are all effectively soleras but I've had a couple break in way too tannic (tight grain) that were basically empty and refill. So every year, I have a 20 gallon brite that I do a master...

I have a keg of MFB saison that's now 12+ months old, at 4 IBU it got quite sour, too lactic at first. But now it has a wonderful raspberry lemonade quality, I've been using it as souring stock for all-brett beers that need a little boost. I also managed to snag last week's propagation from...

Holy Mountain, De Garde, Cantillon and 3F dregs. There was a few ounces of aged (lambic) hops in there and a pinch of saaz at the end, if it weren't for those I think it would be eating a hole through my fermentation cellar floor. Wort - I just add a few hundred ml of sweet wort from brew day...

Oh man, great topic. I'd second OneGreenWorld in the PDX area but I had a poor experience with them this year - they really botched my pre-order, missing plants that they suggested alternatives for when I got there. It's a 3 hour round trip for me, and a huge **** up in my book so I won't be...

I have a 5 gallon corny of a 2.89 beer, about a year and a half old. It got a kick of dregs that sent it out of control, very few hops in the boil. I tasted it after 6 months and it was already at 3.0, it was like the most delicious warhead candy, lemony with a bit of cherry, so I kept feeding...

Hops, temperature, oxygen control, and blending generally. It's worth noting that what lives on in the dregs are NOT 1:1 with what did most of the work to make the beer in primary for them. It's a big'ol competition, and when a lot of the early strains die out, the strong survive. Sometimes...

There are a lot of factors that could have led to the increased acidity, but generally speaking, throwing spontaneous dregs (such as JK, Allagash, De Garde, and any true lambic) is a YOLO, especially only 3 days in. Don't get me wrong, my best beers have used dregs, but I don't go into them...

Jester King dregs are going to have all kinds of microflora, including some hop tolerant LAB. Brett will metabolize quite a few esters and phenols as well, see here: http://www.milkthefunk.com/wiki/Brettanomyces#Secondary_Metabolites ... So the key question is how long has the beer been...