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Just make sure to sanitize like normal. I use the Imperial version of the same strain in my PET 'clean' fermenter, and I've never had any cross contamination. Just clean and sanitize well. Diastaticus yeast will die like any other yeast.

Sounds about like the right sort of timing. I'd transfer right when the primary is ending, but there is still some activity. I'd leave behind the yeast cake. There will be all that is needed still in suspension in the beer, and adding dregs too will have more than enough activity in the beer...

How long are you looking to age in the barrel? A 15 gallon barrel, while not as extreme as a 5 gallon, will pick up flavors and oxidize much faster than a full size barrel.

1. Over my time brewing sours, I've had a number of sours sit on the cake for well over a year. Brett will clean up almost anything. No real risk. 2. Depends on how aggressive your yeast are, but leaving a half gallon or so of head space is probably enough... maybe less if you are okay with...

This. I've had issues getting strawberries to work in beers over the years. Switch to freeze dried pretty much solved it all. I use freeze dried powder though it can be kind of a pain to get dissolved, but I get better yield and better flavor. But just freeze dried slices work too. If you...

I agree with many posters that this really isn't a pilsner... more of a blonde ale and should be a tasty lawnmower beer! I think you can minimize esters enough to make it passable, but the traditional crispness of a pilsner will be lacking. I'd probably move both hop additions later in the...

I've tried a few methods over the years to get a wild culture and had very little success over most beer starters left somewhere. Fruit can be done, but can still be a bit of a mold factory too and unpredictable. I was surprised, but tree bark is about the best and easiest way to get some wild...

I gave up on my robobrew malt pipe alone... anything that had more than a minimal amount of wheat/rye/oats/spelt just got stuck. I still use it without the pipe in the center, but I use a BIAB bag inside the malt pipe and I add a couple handfuls of rice hulls per batch. Probably don't need the...

I don't know the exact science behind it, but I don't think it is strictly to do with IBUs. I can't state anything with science behind it better than the Milk the Funk wiki on the subject. Anecdotally, I've had to 'train' some of my cultures to take hops. My first commercial pitches tend to not...

I'd say it depends on what on what you're trying to do with the dregs. Build up a whole new culture to pitch, or just add post primary fermentation? The wine yeast will certainly throw off the blend and if it is a killer yeast, it will probably kill the sacc that survived. If you're doing your...

I do a mix of all of them depending on the situation. I always pull off 2-4 bottles that I individually prime (and throw in some yeast). I plan on aging those for years. Then transfer the rest to the keg. If I have a nice pipeline built up for my taps (3-4+ months worth), I'll prime and let sit...

Yeah my experience with Kviek yeasts is that they are about as hardy as it gets and you can severely underpitch with no ramifications. I've given up making 'real' starters for them. My process is at some point pull off 1800ml off a 1.040-1.050 beer I'm making. I'll pitch whatever Kviek I'm...

I can't recall any of mine just going away, but I've never worried about it falling (or developing). When the sample is good, I transfer.

Anecdotally, I get more Brett funk when I pitch Brett after the primary fermentation where I don't use diastaticus yeast. If I want to really accentuate the Brett flavor in a beer, I'll mash at ~160, add some maltodextrin/more wheat or rye, primary with a phenolic wine yeast for a couple weeks...

I think I had 3 or 4 attempts before I got one that actually worked without getting mold or tasting terrible. I brew inside, so I'm sure it picked up some of the yeast floating around my brewery area, but it definitely picked up some wild stuff. It isn't outstanding on it's own, but makes for a...

My program probably isn't the best or most sophisticated.... but here goes: I have 5 fermenters that I cycle sours through. I have a couple basic base recipes... one dark, one golden. Both really only get aged hops unless a fermenter is getting out of hand with acidity. One was formerly a...

Depends how you define missing out. If you love really hoppy beer and the NEIPA style, yeah you would be missing out. If you don't care for either or both, no not really. I was clearing out hops from my freezer knowing full well it wasn't going to make an enormous difference. There is...

One thing that helped me was putting a stainless filter on the end of my out tube. The first pull or two might still have some of that pea soup sediment (I keg hop pretty heavily), but after that it 'clears' up.

To me, it is all style dependent. Two of my favorite styles to brew are NEIPAs and Czech Pilsners... complete opposite ends of the spectrum.

When I make a NEIPA with this yeast. I typically start at 70-72, keep it there for a whole day, and then ramp to 78 by the end of the first week when I keg it. That is where I personally like the yeast the best. 65 seems pretty low to me for this yeast to start. Right now the flavor profile is...