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A quick google search suggests that this beer is a Berliner Weisse, probably dry-hopped with something or other. That's a slightly different kind of beer from NB terroir: a berliner weisse can be made fairly quickly since it is soured primarily by lactobacillus; something like Le Terroir will...

So how are people using the brett blends? I made a starter with the Lochristi (maybe its just suggestion from the site description, but I swear it smelt like strawberries for a few days). I'm going to add some to secondary for a blonde saison/grisette that I have fermenting now. I may brew a...

Brett won't necessarily produce as much krausen as regular yeast. Based on comments by Chad Y, and my own experience, I also think it is not an exclusively top-fermenter: it will also bottom-ferment like a lager yeast.

It can do. The quantity in the vial is significantly lower than other White Labs strains, so if you're pitching it into a normal sized starter it may take longer to show signs of activity. Also, per Chad Yakobson's research, brett grows differently from sacchromyces: where your usual...

Yes, that's what it is intended for.

Yes, your post was part of the inspiration behind trying a 100% pilsner/nelson saison...

I wrote a post on my blog about these beers and their scoresheets, if anyone is interested.

I just transferred by second batch with the saison/brett blend to secondary. Its gone from 1.045 to 1.003 in a week, and it tastes delicious. The description on the site is spot on: "a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the...

One more thing: if you do decide to add more yeast to restart fermentation, I wouldn't use a pack of Roeselare. The amount of sacch is relatively low in that blend. Instead I would pitch an active starter (i.e. one at high krausen) of something like US-05/1056, or maybe a belgian yeast like...

I don't see any problem with adding some water, but if the beer has only gone from 1.072 to the low 1.050s I don't think it will be the alcohol levels that are inhibiting the yeast. Did you taste your sample? I suppose it could be the pH if the lacto from the blend did the majority of the...

You don't need to worry about transferring the film: the brett will make a new pellicle if there is enough oxygen in your secondary, and if there isn't enough the lack of pellicle won't matter. You could carry some yeast over to secondary, but you don't need to. The yeast and bugs that will...

Everything I've brewed with ECY20 has undergone a second fermentation with small krausen a week or two after I transferred it to secondary. I've left the gunk on the sides of the Better Bottle, and only cleaned up if it got into the airlock.

After talking to them, I've been starting at 68 and raising to 72 after a day or two. They said it should perform well in this range, and I think they hadn't tested it much at higher temps

Yeah, second place BOS was a geuze. 22 entries in sour beers, and 41 in Belgian and French Ale.

I followed advice from people here and elsewhere, and entered the Flanders Red w/raspberries as a Belgian Specialty beer. Looking at the BJCP guidelines, Flanders Red w/ Fruit is actually listed as an example of that style. Seems like it was good advice. I think getting the category right...

It scored 40, and the berlinerweisse I entered scored 38.5. Neither placed. I should get the score sheets next week. Thanks again for the advice about category.

It is pricey. In only bought a 330ml, but I'm glad I did. My French isn't great, but if you click on the link in my post to the BFM site, they mention cutting old beer with young bitter beer: Says something like: I taste it, and the idea comes to me to cut the old beer with the same beer...

I splashed out for a small bottle of Brasserie des Franches Montagne √225 Saison a few weeks ago, finally got round to trying it this evening, and its got me even more excited about trying something like this. People often say that sour and bitter don't go well together, but for me at...

AH, I would love to be able to do this. Can you explain it to the ignorant? I've never looked at any beer under a microscope, so what is different here?

I made the Gose in Brewing with Wheat, added the specified amount of salt, and liked the result. That recipe is definitely for a salty beer, which can seem strange at first and takes some getting used to. I like Kristen England's description of it: "it should remind you of a lunch of crusty...