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I think jack_a_roe was asking about the saison/brett blend. That was the one I was talking about anyway. Looking forward to your tasting notes: I'm giving the beer I brewed with the Lochristi blend more time too, not particularly excited about it yet.

I transferred my batches to secondary after about 6 days, but I do that with most of my beers because it makes sense with my process---I don't think its necessary. I bottled after about 6 weeks, at between 1.003-4, and so far I haven't seen much further increase in carbonation. However all the...

I can't find the page in the book where you discuss this, but one thing I'd like to understand better is why some people find a difference in the perceived character of the acidity produced by pediococcus and lactobacillus. I think you say in the book (annoying that I can't find the page) that...

Oops, my bad! Should have checked that first.

I read it cover to cover this weekend. Really great resource, and well written too. One possible typo I spotted on p.186. You say that the lowest pH Yakobson tested in his trials was 3.08. I haven't checked this, but I think that should be 3.80?

Same experience again with Label Peelers: order arrived in less than 24 hours. Opened the package to find they'd thrown in a free pound of Styrian Celeia hops from last year's harvest! Great company.

I thought I'd post this here for anyone who doesn't follow The Yeast Bay on Facebook. Some pretty exciting products on their way:

Amazon updated my delivery date to June 16th...

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Looks like the lacto is available from Farmhouse Brewing. Does anyone know anything about the hop tolerance etc. of this strain?

Can you link to what you mean Dan? I haven't looked into kegging equipment at all because I don't really have room for it, but being able to flush carboys with co2 would be great. I already have a bunch of disposable co2 canisters for a soda siphon. (Wait, is that what you mean by disposable...

Interesting. How do you use something like that? Do you need a regulator or tubing, or can you just fire it off into the fermenter?

Here's another update on the beers I brewed with the saison/brett blend. I bottled a beer that was inoculated in secondary with the Lochristi blend this week too, so I should have some notes on that in a few weeks.

Interesting, but I'm a bit confused: I thought malolactic fermentation transformed malic acid into lactic acid? So you would want to produce a wort high in malic acid rather than lactic acid. In fact, the reason for the increase in those esters might just be that there is now more lactic acid...

Here's a blog post about one of the beers I mentioned in the start of this thread, in case anyone's interested. The oats definitely helped with the thinness, and the flavours from the candi syrup are subtle but present.

I don't see any reason why not, but in my (limited) experience brett doesn't throw up the thick layer that you get from true top-croppers, so it might be hard to collect enough for a pitch. I've occasionally top-cropped sacch strains that are like this (e.g. 3711), and then grown up what I...

Oh dear, I'm sorry Goose Island was so disappointing. Were the beers you did try enjoyable at least?