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Sending the yeasts later would be fine for me but I don't know about others... And I sent you my first reply again. Don't know where the first one ended up. Are there any other people who did not recieve any replies yet? (with the excepction of the two requests from today). Freezing is...

Please write me an email to contacteurekabrewing(at)gmail.com to discuss your request. I should have some yeasts left for you both. George Peterson and John Lasher, please write me an email as well. Since I don't have any address nor reply from you both, I can't send you any yeasts and I...

All valid points you make here and thanks for pointing out some really good points. I do expect a lot of variability in the results. Simply because it is close to impossible to make the beers exactly the same way. By pre-defining a recipe, some of the factors are, at least in theory, constant...

Hey guys, first of all a big thank you to all the collaborators. I am just blown away. I initially planned to send out 180 samples and already expected to have a lot of leftovers. Now, seven days after initiating the experiment, my current send-out count is at 206 samples! :) Thank you to all...

Would you send me dregs of the Goose Island and the Anchorage one? Never tried any Goose Island nor Anchorage beers before. Don't worry about the Saison de Rue. I can get this one myself. And don't worry about the Monks Cafe Flanders Red either. I don't want to encourage you to drink amazing...

B. bruery I is isolated from Saison de Rue and hence more a Saison Brett I guess. Unfortunately, I can't get my hands on any sours from The Bruery here. Actually no real US sour beers at all (with the exception of Jolly Pumpkins and Jester King). So no chance for me to get any bugs from such...

@lawbadger: May I ask you to send me an email to contacteurekabrewing(at)gmail.com with your shipping address as mentioned in the post to make your paticipation official? The minimum number of strains is one. And you can choose as many strains as you like. Please only choose strains you are...

Brewbien, thanks for posting our experiment. Cheers, Sam (aka eurekabrewing)

Hehe, this is my kind of thread. I am interested in isolating and separating different dregs into bacteria and wild yeasts. :) I already plated and separeted different commercial dregs: (http://eurekabrewing.wordpress.com/microbiology-projects/). I therefore have the Brettanomyces from Girardin...

Let me cite the following book about the taxonomy of Brettanomyces/Dekkera: http://www.sciencedirect.com/science/book/9780444521491#ancp1 There are five accepted species in the Brettanomyces/Dekkera family: - Dekkera anomala (aka B. anomalus, aka B. claussenii) - Dekkera bruxellensis (aka B...

That looks like Brett to me as well. And I agree on the test batch approach as well. I did two starters a few weeks ago with two strains I isolated from two commercial Gueuzes and the appearance and smell was pretty convincing. And I did some further research about the strains in my pictures...

Hi there jtakacs, I will post a link to my site as soon as I have written about the results of my BW. And I can't give you further details about the Brett I used because I isolated it from a BFM La Torpille.

Hy there badlee, you just made my day, I did a sour mash for a Berliner Weisse a few days ago and experienced exactly the same what you described. I rested the mash for some time at 66°C (151°F) and let it cool down to 35°C (95°F). I then added some acidified malt and let it stand there at...

Well, there seemed to be a lot of different strains involved like Saccharomyces, Lactobacillus, Kloeckera, Candida, Pediococcus...Go to Wikipedia. But one of them is L. brevis which is needed for the formation of the grain layers. I'll think about a strategy how to isolate the L. brevis out of...

What about isolating L. brevis out of a waterkefir culture?

@phattysbox: The beer was not spontaneously fermented. And the beer where I put the dregs in either. Lets hope it not Candida.... :) I am very limited with my spare time right now but I will look at all the cells in more detail and try to use my oil immersion objective. And read about...

As promised, I repeated the whole thing for a second time. And here is one of the pictures. The squares from the counting chamber in the picture have a width of 50 µm. There are some yeast cells visible (round ones) and the cells (longish ones) which I am interested in what they are...

Thank you guys. I will do some further pictures in the future and use a counting chamber like dstar26t to have an idea about the size of the cells. I agree that these cells are no Pediococcus (not round) and no Lactobacillus due to the size. And I also discussed the whole matter with Jason...

Hy there, the dregs are from BFM La Torpille Brasserie des Franches-Montagnes - La Torpille. This brew tastes slightly sour but nothing like a Berliner Weisse. It can't be Pediococcus because they are round. I will have to take a sample directly from the sediment in the fermenter since the...

Hy guys, I am a homebrewer from Switzerland and reading posts in this category since a long time but never posted anything... Unfortunately, sour brewing is not that common here within the homebrewer community and thats why I hope you guys could help me: I threw some dregs from a commercial...