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Nice welds.

I don't know how much like Three Philosophers mine turned out but I took the base reicpe here with no specialty grains and added about 16 oz of Just Cherry tart juice to 5 gallons. It was a huge hit and I loved it. A friend that's a professional brewer and now a head brewer of a CA brewery...

If you get some make two beers. Make your lambic and then make a saison like grist and mix fresh and aged hops like in Iris. Then ferment with a lambic culture or better yet bottle yeast out of gueuzes and lambics. Microbial diversity is the path to complexity if you ask me. Sure some of...

You can age your own and speed up the process with heat exposure or you can buy some. Last time I needed some I bought aged hops from Hops Direct. I've since started buying hops at clearance prices and just aging them myself from time to time when they have their "garage" sale. Variety is not...

I have decided for my tastes way less on a initial pitch is mo betta in the end. Nothing is always true with wild yeast yeast though. Forcing growth and replication through underpitching forces them down a different metabolic path than if overpitched. I think thatore closely gets us what we...

When racking its not really possible to leave the all yeast and bacteria behind especially if there is a pellicle. They are fairly homogenously distributed in the beer. So I just leave behind what I can and let what moves with the beer go along. Due to my underpitching I lose very little beer...

My advice for a repitch of a sour blend like this, if you want to make a lambic esque very funky beer is to take an amount you consider as an underpitch volume. Then half that volume and pitch that. The yeast will rock and roll, I promise. I know this goes against conventional wisdom but...

I like brewing with spelt. It's easier to mill than wheat because it's a bit softer especially in the raw form, and it mashes just fine. I brew my brett and sours with wort only decoction type temp raises. I rarely if ever pitch saccharomyces separately first, so I don't know what kind of...

I an far from a tightwad when it comes to homebrewing. With that said, and my lab experience with yeast, I see no point in spending the $7 for a new tube. Hell I would advise he buy a bottle of Orval, should be about $5 and cheaper than yeast, drink it, then use the bottle yeast with the tube...

Yeast is very resilient especially brett. If the tube is with in a year use it. I got all my souring culture yeasts and bacteria out of lambic bottles and they are voracious.

Not a typo. I have a two set lab precision hydrometers. So I can measure out 4 sig. figs. reliably. It was pretty quick too, this is a voracious mix of microbes.

Well i have tasted batches using this method with out dryhopping and dryhopping certainly makes a difference and hangs around. How noticeable I think depends on the hops. Remember brett had amazing oxygen scavenging capabilities and will use oxygen which I think keeps it tasting "fresh" when...

Gravity sits at 1.0015. As to whats in there hmm. Everything from lindenmans, cantillon, hannsens, if it was a lambic/gueuze and i drank it I saved it and pitched just that. I did not prop it up just pitched straight in and let it ride.

I'd rather not ship but could probably manage it, shipping costs would of course be additional. http://harrisburg.craigslist.org/mat/4500222604.html

If your dubbel does sour maybe it'll be good just as mine was that soured. Whatever bacteria is in his cell stock for ECY09 it is hop and alcohol tolerant and doesn't get ropy. So yay for that, I isolated it and started using it in my saison pitches too. I had plated this stuff out on some...

I will grab a gravity reading today for you. I don't think the lack of rope is due to low gravity I think it's the culture mix. In beers of similar gravity brewed with ECY cultures they got ropy and this culture did not. I will brew up a higher gravity beer maybe something like 1.065ish and...

You may be able to utilize a pH indicator to help out. Brett will produce some acetic acid when grown on an aerobic plate. Also to note there is likely more than one strain of Brett, based on my knowledge of Orval and what I was told by someone who picked it apart as his microbiology thesis...

Increased temperatures makes it easier for the microbes to do everything. Some things are just made easier than others. I think for those of us using carboys or kegs you can greatly decrease the oxygen aspect and keep them warmer lessening the acetic acid production by brett. When you are...

Something to consider. Not all sour cultures will bring the beer down to 1.000. My flanders stopped at 1.012 because I loaded it down with crystal malts. I get brett secondary imperial stouts to end at 1.020+ by loading it with a lot of black malt and mashing high and boiling long. Even with...

I think when it comes to research available for diacetyl reduction by yeast the best you'll find is a wine industry based research. Since the wine industry is backing the study that's what they'll study. You will not likely find research profiling diacetyl reduction ability of brett or dekkera...