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That's the goal (triangle test early next year), but I want a few of my sour beer friends to be there, and a bit more time for the THP to fade. I've heard keeping the bottles slightly above cellar temp is the conventional wisdom for fastest improvement. Not sure why room temp wouldn't work...

Just curious if anybody has used one of these yet, what fruit went on what beer, and what were the results? For context: https://www.southernhomebrew.com/breworchpure.html I've used a lot of the Vintner's Harvest - Oregon Fruit Company 49oz cans with success, I'd say in general they make a...

Some very interesting outcomes here. This year I wanted to try experimenting with the existing Brett vs pitching Champagne yeast (ec-1118), initial results vs over time. So I've done that, twice now. Consistently the wine yeast beer is quite nice after only 3-4 weeks. Certainly no THP. The...

Sorry to necro this thing, but has anyone tried Bobek in this time? It sounds like it was one of the three that split out as Styrian Golding "Savinjski Golding, Celeia, Bobek" though it's Golding (grand)parentage flows from Northern Brewer. From Hopslist: Bred in its native Zalec region of...

Mine have diminished, though there remains a hint, moreso as the beer warms up. Most would consider it a pleasant barnyard funk at that point. From MTF: Ester: Ethyl caproate (sweet, fruity, pineapple, banana, apple or aniseed) Precursor: Caproic acid (Fatty, cheesy, waxy, barnyardy) and...

Cheers, these are good mitigating strategies. But they don't need solutioning in this case because I'm changing my program, just pointing out that they are more pernicious and nagging than diacetyl in my past projects. Diacetyl has been rare but gets more in the way of sampling midway...

Yah I reread that and it doesn't make sense as written. So for clarity - if it produces a sick, slick beer, it does so sooner than later and you don't have bad samples 4-6 months in. I've had a few D-bomb beers from dregs, but the brett has usually taken care of it by month 3 or I've totally...

What do you think of this strain? Sweet tarts description accurate? I have a prop pilot going as well.

Yeah, I did bottle a kriek that had undergone refermentation in secondary, added dextrose to hit 3 volumes and relied on the remaining brett to condition it. It worked great, had a very nice effervescence, probably didn't need to go as high as I did (I'm not crazy about super carbed fruited...

Per title. The only one I have pitched separately was BLB's Sour Weapon P (Pedio Pentosaceus) and there are a few other good options out there, namely damnosus strains. The backstory that led to my question - after sampling my library of bottled sour beers and some tasting notes of the last...

My sentiment exactly, and I've pointed a lot of intrepid sour brewers to the strain. I've gotten some award winners from it and staggering a dregs pitch at day 3-4. On its own it does a fine job and in pretty good time; the sacch strain is Dupont, letting both the lacto and brett make some...

Interesting theory, that's possible. I don't want to derail the thread toward my situation, but my theory is that my relatively low IBU (~2-4 IBU) wort re-propagations of previous generations favored the Lacto in the blend, put it out of proportion to the Sacch/Brett, and so it was able to...

Outside of kettle souring, I had a lacto strain (guessing brevis) in a house blend get a little out of balance around gen 4 or 5, brought ~8IBU wort from 5.35 to 3.40 in 3 days at 72º, and leveled out at 3.24 a couple weeks later (Apera PH60). That's the lowest I've seen outside of ideal lacto...

Found this thread way too late, but I try to make semi yearly stops at the malthouse, Seth and Brandon are great and they are super gracious to homebrew visitors, giving tours and whatnot (at least for now) and can sell bags over the counter. At $60-70 per bag it's an easy decision, buying even...

Now 10 weeks in on the hoppy 3724 + 5112, not much "barnyard" yet but certainly some of the classic Brett earthiness. I will check again in 6 weeks time. Meanwhile I have a gallon of wlp653, and yeastbay's wlp4613 going - both of which are pronounced barnyard strains.

I get good head retention from my berliner recipe which is just 50/50 white wheat, pilsner malt mashed around 150 for 60m. Then kettle soured, aged with Brett and us05. Carbed naturally in the keg for the last 6 points (1.09-1.03) to about 3.5 volts. It was aged 6 months but poured nice from the...

Also, I'd be remiss if I didn't point anybody just getting into Brett to this page: http://www.milkthefunk.com/wiki/Brettanomyces

Should free up more time to brew more funky beer =]

Nope! And there's a lot more that brett can metabolize than what your hydrometer can pick up. Just give it months and months of time. It may even attenuate to .995 on 3711 alone, it's a damn beast.

Good to know, I'm new to cider, but surrounded by orchards so I couldn't resist getting some juicer apples. I ended up pitching 5112 wyeast Brett Brux, my house Brett isolate, because I have a healthy active pitch ready. Airlock smells amazing which isn't always the case for beer hehe.