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Major move forward in the sour carboys this week. I ordered some cabernet sav must at http://midwestsupplies.com/ and added it to some beer. Some history: In May 09 I made the Wild Brews recipes for Flanders Red and Flanders Pale. Primaried with Roselare in each for 3 weeks then moved to...

I primaried with both WY3278 and WY3763 simultaneously and fermented for 5 weeks at 70F. Racked to secondary, and let it sit in a hot room of my house for 3 hot summer months. When the beer was 6 months old I attempted to keg it. It tasted like sweet butter. Racked it out of the keg to glass...

I just realized something....the gravity on the saison was down to 1.002 when I added the fruit. Perhaps the addition of all that sugar from the fruit is what kicked up the bugs into production hence the odd tastes. They are having a feast. Only time will tell.

I have a roselare flemish red 7 months old and hanging out around 1.008. I don't think it's going to drop any further, even though I mashed at 148. Just curious as to why you used buckets. I have a lambic in buckets and after 12 months it's ridiculously sour with overtones of vinegar. I...

So I made a french saison with WY3711 back in August in hopes of making a clean saison. I racked it to secondary with an auto siphon that had some bugs left in it from a previous funky batch (I did not sanitize very well). The clean batch got infected with what I'm thinking was simply...

I wouldn't add lacto. I would attempt to dry it out a little more, and then add dregs from Bruery's Saison Rue or Jolly Pumpkin's Maracaibo Especial. Wait like 6 months and see what you end up with. It sounds like you have a great base beer, it definitely has potential!

Nice. Stainless steel would be a huge help. Maybe then I wouldn't leave my thief in a bucket of iodophor for hours on end!

I break pellicles in my carboys all the time. One thing to consider though is that its best to sterilize your thief really really really good before attempting to sample from another sour carboy in the same session. I have a ridiculously sour, almost offense "lambic" going right now that has...

Anyone had the Nøgne Ø/Jolly Pumpkin/Stone Special Holiday Ale this season? I for one am ridiculously impressed with this beer and I want to create something close to it. I can probably put the grain bill together but what I'm more concerned about is the sage and chestnuts. I guess what...

Thanks. Much appreciated. Dregs go in tonight.

The pellicle acts as a nice "lid" and keeps oxygen out. One of my lambics has been in a bucket since november.

Agreed. You can also add a Wyeast Roselare pack simultaneously. Taste after one year.

I usually add 1 pound of fruit per gallon of beer, and use a 6 gallon carboy for 5 gallon batches. I usually lose about a half gallon to the fruit when bottling it, unfortunately. I just bottled my merlot lambic that I brewed in May '08. I put grapes on it in March of this year. It's...

How long can you keep sour dregs for before pitching? I took mine out of the refrigerator overnight and forgot to throw them in the carboy, and then put them back in the fridge. Can I still use them?

I'm doing a sour cherry chocolate stout in September. I'm keeping the IBU's around 25 and using unaged hops. No need to use aged ones for this kind of brew IMHO. I'm aiming at 1.055 or so.

You will eventually get the funky goodness. I pitched a vial of Brett Brux on a my Bastogne Pale Ale in the beginning of May and was disappointed after a month and a half to not see a pellicle or smell any funk. So I pitched two bottles worth of Orval dregs on to it. A creepy pellicle...

There's no need for a starter. Pitch it and let the mix work its magic. For Flanders Red inspired brews I primary with Roselare for one month.

I totally agree with the above comments. Honestly I don't know if I'll ever use bitter orange peel again when making a saison. The Dupont yeast strain kicks out a lot of nice citrus flavors when you ferment in the mid 80's to 90. I accidentally put some orange peel into the boil --at the very...

>When you say "commercial wild ale" do you mean ale with wild yeast? < I mean Jolly Pumpkin Bam Biere Farmhouse Ale. It's got to have house bugs in there for their secondary fermentation, and I don't know what their primary strain is. I want to primary a saison with the Bam Biere dregs and...

I'll begin by saying that I've never made a yeast starter. But I do love some commercial wild ale out there and really want to use some of that awesome yeast in the bottom of the bottle. Once I've made my mini batch of wort and I've pitched the dregs from the bottle, how long will it take to...