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For me and the mixed fermentation I'm doing, I strategically did a no boil in attempts to create a high protein, turbid mash like wort that would provide a lot of fermentables for the lacto/brett. It worked well with no discernible DMS despite the fact that I upped the temp to 180F to ensure...

Alright, This version was brewed last night. I don't think it will be a good basis of a side by side comparison with JC's clone, because I over shot my water volumes by .5 gal resulting in over 6 gallons of 1.064 instead of 5.5 gallons of 1.070. I might cut back on the wine addition a little bit...

Thanks that's great info

I've bottled with extract before, as well as bottled through the krausening method. In the three times I've used krausen, I've over carbed. In this case I was going to go for 2.2 vols so I was planning conservatism from the beginning. As far as cold side aeration goes, if I transfer through...

Update: I did a gravity reading a while back and after the krausen fell and it was at 1.010, so that's a promising amount of sugar left for the mixed microbes to munch on. I saw a pellicle begin forming (very thin) about a week and a half ago. I had a taste and to my surprise there was no...

My first sour literally smelled like Campbell's tomato soup, it went away and turned out delicious. I think time is needed.

Just an update on my latest batch, something very interesting has happened. I now have a lovely little pellicle formed on top of my carboy, I'm actually surprised as I filled it to the neck so to not get much O2 in there, must have happened when I took my gravity reading. I've noticed that the...

I've posted on the main forums before that I have an issue with my hoppy pale ales and I'm stating to wonder if its all oxygenation issues. I bottle condition and have actually enjoyed bottle conditioning for 7 years (although I'm certain I'll keg sometime in the future). But now after reading...

I did a 1.5 L starter from a fresh vial, then after chilling and decanting. I did 1L of preboil, pre syrup wort vitality starter. If memory serves it was something like 1.074. I pitched that just prior to high krausen.

I see your ready to try again, but I wanted to let you know, I used an active starter of wlp530 on my 6 gallon batch and I hit my target final gravity exactly. I followed the exact schedule from csi on page 2 of this thread and my product came out prefect. If you have a fermentation chamber and...

I already bought all the ingredients for elburro's version. Now I'm tempted to do a side by side comparison.

I hear you and many people are split on the ss vs aluminum. But I'll tell you I have done over 30 batches in this kettle and the only thing I could ever have a complaint about is the fact that when brewing outdoors in the winter it takes more to get to boiling (due to heat exchange). Its been...

As others have said the grolsch bottles will be fine, but from my experience with this batch, I ended up opting for lower carbonation than one would typically see in a Belgian. I found the finished product to taste just a wee bit thin for my liking, so I went and bled off a little bit of CO2...

I was worried as well, but I followed csi's temp schedule to a tee and it worked wonder's so if you have a fermentation chamber I highly suggest doing that. Also a big starter helps. I too only had a 2L flask so I stepped up the starter, chilled, decanted, and then just after mashing on brew...

For the coolship, that is what I was hoping for. I wanted the microbes for a mixed fermentation, and some additional brett from the hive 56. My sacch is 3711, so I really was hoping for minimal sacch from the allagash bottles and maximum lactose, pedio, and brett.

Oh wow, completely disregard what I said, then. I had no idea. Yeah, definitely make a starter.

I could be wrong, but I have heard that the brett and lacto blends only contain 1/40 the cell count as the sacch. I think you're fine and the cells are just in suspension. For a Little Brett style beer I would ferment first then just pitch this as is, not worrying about a starter. The lat brett...

Looks like everything is going to be good. I just took the first hydrometer reading and its currently sitting at 1.010. It's a very light a clean tasting brew. Tastes like a light crush able saison . I would say the only tartness is my lactic acid addition I did before pitching the lacto, so...

Wow this sounds almost exactly like the beer I'm making right now. I would call it a sour farmhouse ale or sour saison, a gose would have a much higher wheat content and would be quick soured. Keep us posted how it turns out, I'd be interested in how our process differences affect the final...

Nice try, copper. You'll never catch me!