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JP dregs are great for souring beer. Per Michael Tonsmeire's new book, "All of Jolly Pumpkin's beers are unfiltered, unpasteurized, and conditioned in the keg or bottle" (p.97) They do reyeast at bottling, and I remember an old thread here speculating that they used a dried yeast at this...

Jess Caudill's advice suggested that yeast numbers are deliberately low in the Oud Bruin blend to give the lactobacillus a chance to ferment a lot of the wort. Most of her advice for using the blend seem to be based on the idea of creating an environment that was favourable for the...

I got a reply from Jess Caudill of Wyeast stating that there is no brettanomyces in the oud bruin blend. Could the earlier information have been a miscommunication?

In the May/June 2012 issue of Zymurgy, there's an article by Chad that includes a couple of recipes, one for a wit. I've assumed this is an early version of St. Bretta. There's also a recipe for a baltic porter (= early version of Nightmare on Brett Street?), plus the farmhouse ale you can...

That's what I thought, but BigPerm seems to have got different information from Wyeast. I've emailed them to see if they can confirm this.

Thanks, good information. I assumed that because they were talking about a quick turnaround, there was no brettanomyces in this blend.

The Oud Bruin blend has brettanomyces in it? Or were they talking about De Bom?

Thanks ajdelange. Someone else pointed me towards an earlier article on p.107 here as well, in case anyone else is interested in this in future.

I think because they are being supplied by White Labs, they are more reliably in stock than ECY producrs. Anyway, every time I've checked, the strains I wanted were available, and I think that will be true of the new blends too.

The Yeast Bay also have some interesting looking sour blends that are currently much easier to order than ECY products.

I've been reading through some older brewing manuals researching secondary fermentations in old British beers, and I came across the following in The Principles and Practice of Brewing by Walter J. Sykes: If I understand this correctly, he's suggesting that the dry hops introduce diastatic...

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I just transferred an Oud Bruin brewed with 3209 to secondary. I pitched in the mid-70s and it probably crept up above 80 pretty early in fermentation. It's about 2.5 weeks old, and the gravity is at 1.020, down from 1.062. The pH was 3.81. Taste is definitely sour, and a bit fruity, but...

Brettanomyces doesn't actually need much in the way of starches/sugars to make a flavour contribution. The ideas in this thread were more directed towards leaving food for lactic-acid producing bacteria, which do need food to do their thing. In fact, this is pure speculation, but I wonder if...

My lacotbacillus starters produce a lot of co2 because I'm using a hetero-fermentative strain. If you're relying on the grain to provide you with your organisms, there's no telling what you'll get. One way round this might be to kill anything already in the wort by raising the temperatures up...

I would definitely be worried about co2 production. Any wild yeasts in your mash will produce it, along with certain strains of lacto.

What hops did you use? In my third generation pitch I used a LOT of Nelson Sauvin, and the final beer had some strange funk that verged on something like urine cake. If I dig a bit I can get something like the same aromas if I go back to my first two saisons (which are definitely pretty funky...

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If you haven't seen it already, Garrett Crowell from Jester King says some interesting things about their process (particularly their yeast management) in this AMA thread: http://www.talkbeer.com/community/threads/garrett-crowell.7882/

Has anyone brewed with the Oud Bruin blend yet? I emailed Wyeast about fermentation temperatures, and they advised pitching at 80. They assured me that the yeast would be quite clean at these temps, but I'm still worried about ending up with a hot fusel-filled mess if I start that high. Even...