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I’m a little confused about what you are asking. Are you saying you can only long age 1 gallon for space or equipment reasons but you want 5 gallons of lambic-style to bottle? Then I think you could age your 1 gallon, make a 4 gallon fresh beer with a final gravity of about 1.006, blend them...

Awesome! I’m looking forward to an update in a few months. Did you keep the same malt recipe each time?

Standing up so if the pressure relief has to pop, it’ll let out gas and not fluid. Should be fine. If it’s over carbed or you have to go a long time on rough roads, then maybe in a bucket with a little ice? But I doubt that’s needed.

I like your idea of the Belgian dark strong. Along the same lines, I think a hoppy saison would be good with the s33 and that combo of hops throughout the boil. Maybe throw in some peppercorns?

I think something like heull melon or hallertauer mittelfrüh would be a good complement and kinda traditional. Or maybe mosaic or pacific gem if you're going more hoppy.

https://www.themadfermentationist.com/2010/10/adding-fruit-to-beer-increases-alcohol.html?m=1 I would guess that you can use 1.047 as your OG when calculating ABV.

Awesome post/thread! Some thoughts on recipe1 tweeks, maybe add a little caramunich 3 and a pinch of midnight wheat to give a red color and mask the diarrhea color. Maybe add an ounce of brewers best watermelon to give better nose and nudge the taste toward the candy. I think 2 and 3 are...

https://www.homebrewtalk.com/threads/any-lallemand-philly-sour-feedback-or-experience-to-share.682096/

Looks like skittles and nerds might be good in a darker wort.

Thank you! This is great!

In “normal” conditions it can deal with about 11% but I suspect this is not the “normal” case that the yeast lab was considering. It’s not watering down a finished beer, it’s adjusting a beer that has just become a sour. ;) In my experience, making that adjustment is reasonable. Waiting to see...

Omega rates the blend at 11% and most of their individual isolates are rated at 10% so my bet is that most of the cells in the blend actually tap out at 10. https://omegayeast.com/yeast/bretts-and-blends/all-the-bretts

Probably didn’t kill it but you are really close to it’s tolerance. If you want it to do something, I’d suggest adding a half gallon of 1.030 wort. Or something to that effect.

StarBurst FaveREDs instead of classic? Vanilla bean to meld flavors and add perceived sweetness? Make the wort unfermentable as possible to counter all the adjunct sugar? I like the project. Keep us posted.

My vote is for el dorado hops. I’d get the wood in ASAP in a hop sock. Then when you keg, keep the wood in the keg. Keep it tied up so if it starts to go too far, you can pull it out. I’d try 1 oz of medium American or French oak chips. It’s likely to be a beer that changes about every pour. As...

My mead earlier this year soured but it had other things going on, including a short stall so maybe I accidentally had an almost “pre-sour” going on??? It also was from brood comb so maybe it had better buffering and it was a mixed culture ferm so who knows? I’m certainly going to try again with...

Dilute honey is not very acidic (around 6 pH using 7 pH water) and pollen acts as a poor buffer. When making mead you usually need to add an acid or it will be flabby. But I agree when it comes to wine and cider.

Just up the “price” to other home brewers that pull from the barrels. If they take 5 they need to replace 7? Then just put the extra in a fermenter until you have enough to do your own pull.

My wild captures have been about 50% unusable, 30% clovey Belgian bombs, and 20% lightly fruity English-like.

I’d add the wild first and then the commercial when the airlock slows down (day 2 or 3?). For the commercial strain I’d pick something similar like hefeweizen yeast or something clean like Chico or Kveik.