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Are you drinking this beer yet? I just brewed an IPA today and have the exact same issue...a wasp was floating in the wort when the boil was finished. My intuition is that it will be just fine, but curious if you've drank yours yet.

I really think the key to these sour ales is blending. I tasted my friend's gueuze that he finished with strawberry syrup. Slick, sweet, funky, quite nice. Then we broke out my sour golden ale (westmalle yeast with lacto and brux). Dry, earthy, tart. We blended them in a glass, 50/50...

I had 10 gallons of lambic turn into nail polish after 9 months in buckets in primary. Don't use plastic buckets! Seriously. You have been warned.

That's the best way to do it.

Yeah yeast and bacteria at the same time in primary is a good thing -- this is what the Wyeast Lambic and the Wyeast Roselare blends are. However don't feel obligated to make a lambic or a flemish red with either one of those though. You can make a nice malty brown ale with a rustic tart note...

Call me old fashioned but I prefer glass. When my brush hits the glass I know it's scraping a year and a half's worth of brett lacto and pedio out of the carboy and its GONE. Period. That way I can use the same carboy for non-funked beers if needed. I don't have experience with the plastic...

Thanks. I actually might just go ahead and blend it right now, young, with some left over cabernet juice. By end of August I should have something interesting.

So I made a Flemish Red with the Roselare blend two weeks ago. It's been sitting in a hot room covered with blankets (to avoid sunlight) since then. Its been extremely hot outside and the room has had a peak ambient temperature at some times during the day of 80F. I've read that the higher...

67F in secondary for a month and a half does the trick. 9 weeks from brew day to keg tapping day.

Very impressive...congrats!!!!

Good call on the rocking of the carboy. A friend told me rock the carboy slowly in an effort to submerge the fruit again but it just didn't sound right. The fruit was pulverised as it was being poked through a funnel while dropping into the beer, so yeah, somewhat "crushed" but not...

I learned about this the hard way. I had to dump my 10 gallons of lambic that was sitting in plastic. :(

So I've added a bunch of grapes to some sour carboys recently. https://www.homebrewtalk.com/f127/cabernet-sauvignon-grapes-177091/ The fruit has floated to the top of the carboy, and there is roughly a 1/4 inch layer of them that are raised up and out of the beer. Plenty of the grapes...

"Lambics" definitely need more than a year. Brewing 10 or more gallons twice a year and blending each year from there on out is an excellent way to start your wild brewery. However if you want to funk out a standard belgian beer and get a nice sour note you don't always have to wait a year...

Carboy #2 had a purple airlock tonight. Siphoned some off of this one too. Tasted it. It's only been a week and a half...very sweet. I'm hoping that after 4 to 6 months the sweetness will fade and the sourness will take over. To any wine makers: does the early stages of your wine...

I've had Vigeronne a few times and it's been spot on every time. It's really nice. I've only had Lamvinus once, and a sample at that. It's clearly my favorite between the two of them. The only commercial offering that I've had that I can compare to it at a distance would be Hanssen's...

This might as well be my house strain. I've currently got rapid fermentation happening at the moment with it from September 09, 8 months old. Activated at 8am Friday morning, completely swelled by 5pm that afternoon. Pitched at 3pm on Saturday, had rapid, vigorous fermentation at 7am Sunday...

"07 Napa. http://www.midwestsupplies.com/2007-napa-river-ranch-cabernet-sauvignon.html Wow using those muscadines sounds awesome. Let me know how that turns out! Not sure about the flavor yet as its still too early to tell. I did however taste some of the juice on its own and it was...

+1 on Ryane's reply. Blending is a good thing. As you repitch sour slurries you have no control over the balance of the microbes hence the "wild" aspect of the process. The last thing you want is an overabundance of pedio resulting in a butter bomb. I know someone who keeps a sour house...

That cranberry sour sounds awesome. That might just be the next one I do!