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There is a whole section of this forum devoted to labels. check it out. https://www.homebrewtalk.com/forumdisplay.php?s=&daysprune=-1&f=46

I have All American Ale Works motor for my MM 2 Pro. I could not be happier. It was super easy to set up and has a ton of power. I think it would grind rocks. Sure there are cheaper alternatives, but I went this route for the ease of mounting and hooking it up. Easy, fill the hopper, flip the...

Yeah, That stuff just goes bat chit crazy. That hardest fermenting yeast I have ever used. Starts fast and goes nuts. How did the mix taste? I bet it would be a pretty good combo.

No sourness. Seem to a pretty clean yeast with very saisonish qualities to it. Ferments crazy low like 3711 or Belle Saison. Always goes down to 1.000 to 1.004.

If it was an empty bottle then it was just something that grew in there after it was emptied. An empty bottle that has not been rinsed is a ripe environment for stuff to grow in.

Great stuff. Let it ferment out and see what happens. It is very cool having your own culture. Do a small test batch and save the yeast. I captured some wild yeast and have been using it for about. 3 1/2 years.

There is plenty of documentation out there. From another thread here. Also look at all of the recipes here... http://www.candisyrup.com/recipes.html They all use sugar and many of them use up to 3 lbs of sugar. Or watch this Video. The first myth they talk about is sugar...

You can, but the infection is all through the brew, not just in the growth on the surface.

Definitely a pellicle cuased by an infection. You should post that pic in this thread. Lots of cool looking growths in there. https://www.homebrewtalk.com/showthread.php?t=174033

There is a chance. When you racked onto to syrup, what temp did you keep it at? Fusels usually come from fermenting too hot. If it was hot while the syrup was fermenting out, and you did get fusels, then there is not a lot you can do about it. Fusels do not age out. Edit: I just noticed that...

Fermcap.. works wonders.

I agree with BHB on this one. It can be very dangerous to bottle an infected beer until it has had plenty of time to reach a stable FG. Some infections can take a beer down really low and eat stuff that sach cannot. Be careful.

You know you have an addiction when you try to log on to your work computer using your HBT login and password...

Good tip on the dregs from commercial sours. I always add a few different ones to my sours. I also always grab some of the yeast cake fromeach sour and keep that too and add that to new brews. so each brew gets a good mix of different cultures. Brewing sours is fun, but not for the impatient...

Ditto on the mason jars.

WY3031 is a nice yeast blend. Very simple and a good way to get a feel for working with brett. Just be sure to give it plenty of time to work.

The great thing about brewing is that there are many different ways to so things. Each is different but there really is no one way. I hardly make a saison anymore without adding some brett. Brett as a primary strain is too clean for my tastes. Pitched with some sach in the primary works well...

Yes Lambics are a type of sour, so yes you will need separate equipment for bottling. I just trade down my regular equipment occasionally to use for my sours. Auto siphon, hoses, bottling bucket etc. Brewing sours can get addicting. I have 5 carboys dedicated to sours. I brew one every few...

Love Child #7.

There are many ways to do it. Brett does not need a lot of residual sugars to work. In fact if you watch the Chad Yacobson videos on brett, he mentions that very point. He brews his beer, lets it ferment out and then adds the brett. That is what I do and get very good results. Here watch these...