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Your other option if you have the desire or capacity is to source yourself some cupric sulfate via root killer or pond algacide. Then make an agar plate with some of this and DME and swab your orval yeast. This should kill off the saccharomyces but some belgian strains can grow on cupric...

Do you want me to say you are right and leave your post as the last word or something? I mean we wouldn't want someone to post up real experience mixed with academic research to challenge another "according to someone else" post. I'm opposed to blanket statements. I am glad you are informing...

Brett will need some sugar and starch but not a serious measurable amount. Brett create an enzyme that break flavor and aroma bonds giving it a carbon source. It work on both fermentation products and hop components. Thats why the above statement of "Brett doesn't need sugar" is mostly true...

I think the homebrew capability of oaking just ends up tasting like fresh wood and not musty old barrel. I am not a super delicate taster, with that said, I don't really detect much real oak flavor that would make me say this is oaky. So i leave it out and end up just as happy and have $5 left...

I would say to not even add oak, insanity I know....

You aged it too long unpackaged and used 3711 for primary. Next time use the DuPont or Blaugies strain and bottle MUCH earlier. You can safely bottle in champagne weight bottles. I bottle my saisons with Brett as soon as I get around to it. I check the gravity prime based off an experienced...

Interesting. Consider me more of of a believer I guess. I've been mixing fresh and aged hops for a beer like I imagine what saison would have been like before pure culture hit them. Brew for ~1.040 hop to 20ibu with fresh and match that with aged added to the kettle during lauter. Grist is...

Interesting. Consider me more of of a believer I guess. I've been mixing fresh and aged hops for a beer like I imagine what saison would have been like before pure culture hit them. Brew for ~1.040 hop to 20ibu with fresh and match that with aged added to the kettle during lauter. Grist...

I used a butt load of aged hops in a lambic I brewed with ECY20 about 2.5 years ago. The hop amount contributed either strong polyphenols that come across as bitter or it contributed bitter. The beer is a sour and funky, but not as sour or funky as other fermentations I've carried out with...

I had some in about three weeks when I put ECY02 in a 1.090 wort. His strain of pedio is a prolific exopolysaccharide producer, at least in my experience. When used against another culture I put together from lambics ECY makes slime for a long while while my culture barely develops viscosity...

Try it what do you have to lose besides sparge time and a potential session ale. I am souring a ris grist at 25ish ibus and 1.095 gravity.

My post was more in reference to protein induced haze. That is equally interesting though. I have a brett old ale from 2011 that is still has chill.haze for the bottles that only spent time at cellar temps. Then I have mixed culture beers from last year that pour with out any haze even though...

Its nice to see my suspicions pretty much confirmed above about a few things ive had hunches about. For #3 In addition to no foam retention ive found that my mixed culture brews end up crystal clear like they were filtered even with only long term cellar storage. Other beers with pure...

I stopped playing with it on its own. I throw it in beers from time to time for a slight lactic twang along with the primary yeast. However if I want sour I just go with a full on mixed bag of lambic bottle yeast/bacteria that I have used in a few beers and repitched from.

Fresh hop varieties would be fun. I use fresh hops mixed with aged on a beer with lambic yeasts I saved from bottles and is now my resident souring culture. It adds a cool dimension to the beer and dryhopping adds yet another level of intrigue with out just throwing different fruits at the beer.

Just brew as you would normally. I mash around 152 for about 1.050 or a little less on my Saisons. They all get to 1.004 or lower. I do not add any simple sugars, just pils, some vienna, spelt (or other raw cereal grain), and 2-4% acid malt (for the mash ph). Brett is just another yeast but...

Checked this again recently. It hasn't changed much, tastes good with a nice acidity. I might drop some of my saison/lambic culture in there to help the ECY02 out a bit.

Ive been using my beer gun to bottle everything anymore. I primarily only bottle Belgian and sours anymore and not much force carbonated beer. However I still really like the beer gun fir the purge feature.

The 3711 makes lots of glycerol which gives a slick mouthfeel. That should bolster it from getting too thin however the glycerol can be ultimately metabolized by the bacteria. It likely will get dry and it will get sour but you might be surprised by it not being thin. I made a 1.040 saison...

I would say a brewery conditions beer with whatever yeast they have on hand. In an American craft brewery that.could be a Belgian, lager, or their ale strain. In breweries that only use one yeast I would give you a guess what they use. Bottle conditioning beer isn't like Cold War espionage...