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Cool thanks all

My only surviving rhizome is still 1.5" tall :/

I am starting to see a lot of gnats around my fermentation. There are a bunch in my blow-off bucket, but none getting in the beer. What are some tricks to help deaden the population?

The reason I called it a pellicle is because its characteristics are similar to my previous one which formed after about 2 days past pitching the fresh vial. It did develop overtime however

Does a pellicle form in the presence of O2? I racked a berlinerweisse atop a Brett B Trois cake and it hasn't begun krausen. But a pellicle is starting to form and there is no pressure in the airlock.

Gravity has been at 1.008 for about a month. Was expecting a FG closer to 1.005. My other bottle options include assorted 12oz/22oz/750ml. All with standard crowns. I only have about 3gal I need to bottle. I would love to go the Cantillon route!!

trying it again

I am sitting on a berliner weisse with a months worth of brett treatment and am anxious to bottle since my gravity hasn't moved. I keep seeing that with brett, it is safest to bottle with champagne bottles as they have thick walls. The only problem I see is that I will have to buy a corker...

Im no expert, but my thoughts are that dropping the fruit into the carboy will give you the best profile. The way I have been doing it is as such; put fruit in gallon freezer bag (sanitized), smash up fruit, freeze overnight, pull out to thaw, wrestle into carboy. And since I have been doing it...

My most recent sour mash was for a berliner weisse. I mashed 7# of grist at 151F for an hour then stirred for about 10 minutes to bring the temp down to 130F. At that point, I laid saran wrap over the mash, pushing out all the bubbles. I then poured some seltzer water over the top (not too much)...

I left it for about 3 days at 100degF

So guys, I have had brett b trois in my BW for a little over 2 weeks now and the gravity hasn't moved at all (still at 1.010). I can definitely taste a difference in the flavor profile overall. The pellicle is still clinging on, no signs of it dropping. A few large bubbles have appeared since...

Based on the reading I have done, pitching the lacto first is to allow it to get a hold before yeast comes in and takes charge. Therefore hoping the beer can begin going sour. But I have never done this process before so I have no experience/prior knowledge

There are tons of other great options for you, depending on your local distribution. You are bound to find something awesome to use

Well. . . Of 8 rhizomes I planted this season, not a single one sprouted. They have been in the ground for 3 months now and havent budged. Bummer.

My understanding is that lindeman 'lambics' are pasteurized. . . Which means the dregs are not a viable source of yeast/bugs. Amiright?

4# german pilsner 3# wheat Single infusion mash @ 152F for 60 mins 15min boil with .5 oz mt hood 2 days with homemade lacto starter held @ 110F

Ok, took gravity today …1.020 Began at 1.030 I am unable to take a ph reading. Gravity sample tastes of cheese and slight cream corn, a bit of musty funk. No tartness at all. Took the plunge and racked atop a hefe yeast cake.

So I brewed a Berliner Weisse about 10 days ago. I pitched a lacto starter and the thing took off the same night. Pretty gnarly lacto activity. After it calmed down, I pitched some washed yeast taken from my previous berliner weisse (wyeast german ale). Nothing. 3 days later it still sits idle...

Ok, I am convinced this is a legitimate pellicle Berliner Weisse inoculated with WhiteLabs Brett B Trois after 36 hours