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I doubt he will even get below 1.010 with the brett in there. The black malt and very caramelized malts makes for sugars that cannot be fermented by brett. Brett cannot ferment all sugars just what it is genetically equipped to produce enzymes to deal with. I have an imperial black beer...

I picked up a 1oz pack from my local homedepot for less than $2. Might be something for you to look into rather than dealing with postage for a nail or two.

Do you own a hydrometer? I suggest you start there.

My opinion is that you will not end up with what you want if you brew to be fermented clean and then with ECY20. I'd brew to ferment with one or the other and brew it differently for the ECY20 (like higher mash temp, longer boil, so forth) you have to figure if you aim for about 1.012 with the...

You will not have what is defined as a saison by today's definition. I wholly believe that saison was funky and sour and almost gueuze-like except they didn't do turgid mashes and probably didn't use spontaneous fermentation. I bet they had hop tolerant bacteria that soured mixed with funk...

The saison you have fermenting has full on lambic yeast in there. You're likely to end up with some acidity from the pedio that likely survived in Cuvee Rene. That's essentially how I got my souring culture. I saved up lambic bottle yeasts and bacteria and did a straight pitch of that into a...

I just put a glove so I can sanitize my hand and the tube and I just scoop some yeast up and cap the tube. I don't think washing is that great or imperative. Sure you get rid of the dead stuff but you also wash/dilute away most residual nutrient that would keep the yeast healthier during...

Sacrilege.....you should see what I have in my garage and I live in a townhouse. I have more tools than my brother who lives in a 4500sqft house. :drunk:

My monster mill 3 roller didn't come with a handle, that was extra $$. So if I have hand cranked any it was less than two pounds if i had to guess. I feel connected enough with my brewing setup that I have to setup each time I want to fire my single burner. As a note, raw wheat is the worst to...

You will unlikely need a full year. I brew a saison grist, I don't want to call it a saison for fear of upsetting the style nazis, and ferment it with "harvested" lambic yeast from years of drinking lambics/gueuze. It sours in a few weeks, seems finished fermenting in a few months, is ready to...

My initial thought is that you have bacterial cellulose there. However I did find a waxy film come out of my barrel when I rinsed it with hot too. So there's a chance your barrel had internal waxing to keep it from leaking (I think it's common on smaller barrels) and the wax combined with...

I've tasted a tinny metallic flavor in lacto only beers like Cascade. I don't necessarily know what to would react in the cooler. I suspect it's just a byproduct of the lacto and nothing with the cooler. Then again if this is the first time you've done this in your cooler mashtun then it's...

Well it's been only a few weeks and I took a pipette sample yesterday which showed a great decrease in viscosity since adding my souring culture. So today I grabbed a gravity measurement and I'm sitting at 1.025. I got a 5 point drop in a months time with my misfit mistreated culture in a...

Yes ^^^. There are yeasts such as candida and others that can survive in a beer and cause off flavors. Plus there are just wild type saccharomyces that can behave less than desired as well.

Did you taste it? That's the first step to identifying what it might be. Straight up mold rarely grows on the surface of beer especially if it had positive CO2. You're safe to taste it as very little (well nothing really) pathogenic will grow in beer, the ethanol prevents pathogenic growth...

I thought about adding some to a 5gal portion of what I have in my barrel now. I have some whole frozen cherries from last year. The local orchard's sour cherry crop this year was wrecked by the weird spring weather we had in PA.

I don't have a TOD clone going but I do have a higher abv bigger body brewed beer going with ECY02 in a 15 gal barrel. My barrel is waxed except one head and I've had this 1.092 gravity beer sitting for a year now. When I received this barrel I gave it a couple solid rinses to get much of the...

In the past my experience was that his cultures needed a little warming up to get going.

Well my entire outlook on brett and brewing has been changed, I have seen the light. Don't bother putting brett in your beer it will not end as intended. Thank god I found this post so I could see the error in my ways. I will crawl into the hole I came from and never offer dissent to the...

Well if the space is more valuable then dump the beer. I'm just saying why waste the effort if you're trying to make more batches of the same beer. You can minimize the impact on the final beer with careful blending and you get more beer in the end.