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Hear hear. Amen to that.

I'll second that. I've left beer on blends for over a year and it's been fine. RDWHAHB. :)

I've made fruited braggot before, its quite tasty. I interpreted the original post as more of an interest in harvesting wild yeast, not simply just to make wine.

You should also hit up michael tonsmeire. He lives in the DC area and has offered to meet up on several occasions, although I'm never there long enough or at the right time.

If you're sold on the honey route, you could also try making a braggot. (https://www.homebrewtalk.com/wiki/index.php/Braggot) I think the malt would complement the blackberries nicely. Just tossing out ideas.

If it was my beer and needed to finish, I'd swirl the carboy and ramp up to 70-72 over a day or two. From what I have read, most of your esters and fusels are created in the first 48-72 hours of fermentation, after that temperature is not nearly as critical.

Very cool, congrats. Wish I could swing by.

I can understand. Plastic could be tricky. Perhaps then stick with a yeast without it - or simply dedicate one bucket/carboy/bb to 'wilder' brews...? Its a fun, enticing path! Watch out, you might get hooked! :)

Raise the temp. At this point shouldn't affect flavor too much.

It just means the fruit is less dense than the liquid. If it sinks it just means it has absorbed the liquid. Not an indicator as far as I know.

I've heard good things about the yeast bay blends. THis one looks like fun! http://www.theyeastbay.com/wild-yeast-and-bacteria-products/saison-brettanomyces-blend I would fret less over grain bill and more on yeast/ferm temps. If I was you, I'd start low 70's, then ramp it up to 85 after...

That is one indication, but it might be hard to get a berry without the liquid on it from the surrounding beer... I'd say just taste the beer and see if its what you are going for. If not, wait longer.

True. Probably heat slowly. Cycle oven on and off over several hours. You could also start by pouring in boiling water, then put a shallow pan in the bottom of the oven and set for 220. The temps should be somewhat equal...? I'd use a double probe to make sure they are. I use this probe...

Very nice. Thats the stuff. I am in the process of setting up my blog. Just put up the bread dough post. process to come for everyone else. http://brouwerijchugach.wordpress.com/bread/the-method/

70% pils 20% Munich 10% wheat Keep it simple and let the yeast work. Sent from my PG86100 using Home Brew mobile app

Take the time to hydrate. It's ok if the beer sits an extra 30 min while you take this step. Sent from my PG86100 using Home Brew mobile app

I give it to everyone. They always appreciate it and the thought. It's a great conversation starter and might get someone else hooked on craft beer! Sent from my PG86100 using Home Brew mobile app

Try putting an oven.probe in the bung. see what the temp does. I'm guessing it will take longer. Just an idea. Anyone else feel free to chime in... Sent from my PG86100 using Home Brew mobile app

I'm just saying its personal preference. I'm not asking or telling anyone else to change. I personally don't care to use it. The "I would" implied it is what I would do. To each their own, if you're happy with your beer than that's all that matters.

Don't be scared. If you put a cap on that thing your chances are very low. I just noticed the top was off. However do be aware that aceto can be the one forming the pellicle as well - being obligate aerobe (an organism that requires oxygen to grow), it would be most interested in living...