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To avoid cluttering the Yeast Harvesting thread, I would suggest you do a search or PM him, it's covered a bunch of places.

What is the best yeast to use to get that tartness? I really like the original beer and want to make sure the tartness is there. Maybe even a sour mash if needed? I've had a few drinks of the new Bruery Frucht: Passionfruit, and it's very tart and has great passionfruit notes. This beer is less...

I have a hard time believing that is it, but I'm not sure. Did you taste the sample? What temp did you ferment at?

How low are we talking? Lower temps will cause the enzymes (I want to say it's b-amalzyze here) to chop the starches up into shorter, easier to digest sugars, so the yeast can more readily chew through things. This seems excessively low however. Did you taste it to make sure there isn't an...

What is the actual grain bill/recipe for this beer?

So this came in around 8.15% in the end, and I'm really liking it. I added 2oz cocoa powder in secondary with some of a chai spice tincture I made that came out cinnamon heavy. Soaked chipotles in the chai mixture for a week or so before adding to the keg. Ended up adding a little more vodka...

Man, I disagree. I thought it was pretty good. Not the best thing out there, but not that bad at all.

What recipe did you use? Did you use the Maltodextrin?

I keep one in my fermentation fridge. It can't keep up I feel, or I can't keep up with cycling in out to dry and back in. http://www.amazon.com/dp/B000H0XFCS/?tag=skimlinks_replacement-20

Just brewed a double batch yesterday, came in way high on my gravity, I seem to be chasing gravity issues, as I undershot my last double batch on my new setup. Either way, I know it will be good! I plan to make this a Mexican Chocolate style.

How are you getting a spit of yeast at the end, it should have largely dropped out long before?

I was going to try that method next time as well. Let me know how it goes.

I see on the ferm chamber issue, I'm unsure how heat affects souring for the aging process. I have an 11 cu ft chest freezer I usually set to 70 or so when I don't have anything else but an aging sour. Agate has a very interesting method I've not heard of, I'm interested in checking it out.

I love sours, and have attempted a couple. I've read a decent amount on here, so I will regurgitate some and hope it runs true. 1. The general thinking I've picked up is that souring flavors are like yeast esters really: You stress them to get the most of them. If you ferment down to 1.010...

Personally, I see more issues trying to scoop than to pour....but that's me.

That's yeast and trub, but was it harvested in a fairly sanitary way? If so, perfectly fine to pitch.

I would definitely make a starter from now on if that's how you're getting your yeast Edit: Sorry, forgot you said that you did make one. I attempted a blue moon clone twice and it stalled both times. Never could figure out why. Have you had any other beer a that have stalled? You seem to have...

I would first swirl up the beer some to off-gas and rouse the yeast. What temp is it at? Can you raise the temp a touch?

The pH strips on Amazon are cheap, that's what I bought. I have a meter now, but I haven't used it.

Carbonation bubbles forming on the hydrometer can cause it to float some (read higher) so give it a spin to make sure. Otherwise, what they said.