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Are you going for a specific flavor, "funk" or sour? The term 'sour' gets tossed around too much these days and often are intertwined with wild brewing. Brett will primarily give you a funkier flavor, lacto and pedio can provide sourness. The different strains of brett will provide different...

My vote is we move on to a new topic so we can have a sick calendar at the end of the year... with two extra pix at some point...

This pretty much sums up what you really need from the tartine book... and its on one page rather than 48 pages. You're looking at 2-3 weeks, unless you can find someone with a starter to mail to you. I'm happy to share mine (which is actually from Tartine) if people cover shipping/handling...

I'll take the code Sent from my PG86100 using Home Brew mobile app

I think its a great idea, but 2 mo might be a long stretch/turnaround. That and no calendar at the end of the year. I was just joking about the win, I do think a new topic might be good... Or maybe there isn't as much interest out there...? Who knows. Sent from my PG86100 using Home Brew...

I'm still counting this as a win. Maybe we need a new topic for April? How about "The Mash"?

Wild brew Sent from my PG86100 using Home Brew mobile app

I do not "solera" that way, however to answer your question - I have done all my primaries in the barrel and never had negative results. Brettanomyces will feed on the yeast that falls out for a long period of time. I've never had a sour beer that tasted autolysed. With continual...

I just rinsed 3-4 times with hot tap water (about 150degF) and haven't had any whiskey flavors in my ECY20 barrel. How much whiskey flavor are you getting after the 4th batch? I found I wasn't getting much after my 3rd batch. One barrel I got from a brewery that had used it for their beer...

Breweries in Belgium have been know to splash the walls of their brewhouses for this very purpose.

Took a while, but this is finally starting to ferment. Slow bubbling. Its in the basement at 50 deg, so I'm impressed it took off. Would have liked to have it upstairs but my wife disagreed. Something about a "baby needs a place to sleep" or other nonsensical jibberish.

Interesting to hear your results. I just put my ECY20 barrel into stainless (so I could get at another barrel) and plan on letting it sit. It doesn't have the same depth as the Lambic blend, but that could be due to a different mash. I'll post tasting notes when I sit down with it.

If you are still seeking this route, you could do a sour mash (size depending on the amount of acid desired)

Weight = volume*density*gravity specific to flour, though? Nope. All depends on the flour, the concentration (air pockets as mentioned above) sifting, etc. Go by weight, its the easiest. Just since I'm a physicist, grams = mass, not weight :) Please don't deviate from this thread, its...

I'll second the tartine method (as I have previously). It also works without the folding as well. The last bread I posted above I did not fold once until it was time to shape. I feel the shaping is the most critical step.

Here's a shot of disassembling the stand to get at the lambic barrel. Ended up putting 8 gallons on 18lb of raspberries. The rest got sankey'd.

I use a bread lame. About $4. Sent from my PG86100 using Home Brew mobile app

This bread is now 90 seconds old as of this post.

tube sock

Looks better. Try more scoring, and higher heat to establish more of a crust. With regard to loaves being less dense, I would not add fat or egg, rather focus on your shaping technique and fermentation temps. All the loaves I have posted are crunchy crust and fluffy interior. Just salt flour...