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As long as I can get more 29mm caps today or tomorrow I am bottling this up. I split off three gallons with 4lbs of cherries in a small keg for a few months. I'm just dragging my feet. I have about 11 gal of beer to bottle at this point so it'll be a long bottling day. I've become lazy with...

Here's something to try out but it takes patience and drinking. Drink a butt load of lambics/gueuze, american sours, you name it, if its a living beer and sour/funky save the bottle sediment in a mason jar. Then brew a batch of a low to average gravity beer, something simple like a saison...

What exactly are you doing to isolate the brett? I know cupric sulfate disrupts typical brewing yeasts in most cases. However some belgian strains will grow on the medium that contains cupric sulfate so it's not a 100% way to weed brett out from a mix. All it takes is one sacch yeast and it...

The fastest I got a sour beer to ferment was in 5-6 months. It's a saison like grist with a blend of yeasts and bacteria from various lambics. It's a fast fermentation compared to other cultures I've used but it doesn't taste all that great at six months, or even a year. It starts getting...

I think the brux most labs sell is isolated from Orval with its characteristic funk and not so much fruitiness. Fruitiness can be contributed by hops and not necessarily in your face fruity hops. Brett strains have the ability to liberate aroma and flavor molecules that are otherwise bound...

I'm inclined to say you have to wait. I suspect the aromatic and flavor compounds produced by Brett is a function of slowly liberating bound molecules over time. The easiest way to speed that up is temp and knowing what specific enzyme/enzymes you need that are slowing down the production of...

Um im an adventurous dude, and depending on how it smelled, I would not drink that based on sight alone.

I haven't done much looking into the exopolysaccharide composition so I don't know the types of bonds that would need to be broken. That would be the way to find out if there's an easy to source enzyme for breaking the bonds. Some are easier than others to hydrolyze depending on which carbon...

Badger Brewing (a LHBS) had 3L fliptops previously and may still. For cork 3L and larger you need to hunt for used, sorry. Ebay can be a great if not the best resource. I recently almost got a 15L but the seller was a dishonest d1ck and claimed to have broken it, then relisted it, and allowed...

Well I bottled a little more than a year ago I think. I forget at this point. The primed gueuze portion is good but not as funky as I would like. It didn't get as dry as i hoped, but it is less than 1.003 at bottling. Its a good beer, but the culture left me wanting more. I bottled some as...

Not all lactobacillus is created equal. The labs sell weak strains. There are very hop tolerant strains in nature and in labs, just not sold commercially through yeast labs.

If its been two years its done. The high fg is due to the level of caramelized and carbonized sugars.

Why not force carb then bottle? I do this with my big stouts. A beer gun was worth the price to me, big time. Sent from my C771 using Home Brew mobile app

I added about 4lbs of cherries to a three gallon portion of this. I will look into bottling in the next few months. Then it'll be another good year until its drinking as nice as the first lambic yeast fermented beer I did with this. The ECY20 portion is almost all gone at this point. I...

The presence of Brett only in the bottle would likely depend on how exactly they bottled the beer, and how much they trust the CIP and their fillers ability to be properly cleaned. They could have hand bottled it like FV14 or whatever the one sour was. Sent from my C771 using Home Brew mobile app

My brett spiked beer using orval yeast and ended up crystal clear after six months in the bottle even only at room temp. I think my long bottle conditioning with Brett allowed the Brett to consume the chill haze proteins. Sent from my C771 using Home Brew mobile app

This is my first big beer with ECY02 I thought I'd give it a try. I'm glad I did. I would guess the gravity is closer to 1.020 and not 1.030 but the viscosity of the beer from the pedio is throwing the hydrometer off. The shouldn't get over 10% but we'll see where it ends. I am hoping it...

Well I decided to not bust out the pH meter but I did take a gravity sample. It's still a bit ropy and thick at this point so the gravity is not very accurate but its measuring in at 1.0305. It smells amazing at this point. It has acidity but its not slightly covered by the roast at this...

1. I'd say it's a sour brown of sorts. If its amber you can stretch to say it's a saison in my book. Saisons are classified as they are now post pure culture techniques. They were surely aged long periods and sour just like lambics were. I can't imagine when they were very traditionally...

Ive found the same to be true with ecy20. Ive made beers with just lambic bottle yeasts and I like the flavor more than ecy20. Plus the lambic culture made the beer come out drier and more complex. You use pitch rates like me. *high five*