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I racked mine onto peaches after a month and a half. It was not tart at all when I tried it. Tasted like a thin saison. I've been keeping it at 68* which is ambient in the house. I was hoping the peaches would give the lacto something else to chew on. I was planning to let this sit on peaches...

Been sitting around 68*. Started it off around 63 for a couple days and let it free rise to ambient in the house

Well there must be some active lacto in there. I've got an ever so tiny pellicle forming out of maybe three medium sized bubbles. Had checked the gravity earlier this week and it was below 1.009

I measured the gravity yesterday, sitting around 1.005, so primary is pretty much done. Will see what the pH looks like in a week or so and decide if I need to add acid or just let it ride on the peaches.

You're prob right, based on the process for this beer, lacto isn't the answer. I'm probably going let this one roll as-is without adding more variables to see what the end result is and then tweak from there. Gotta learn somehow right? But its good to hear feedback on other things to consider...

Yeah only testing will tell, but just based on the huge lag I experienced I'm just anticipating its not going to be very tart. That's why I was thinking of bumping the lacto population to compete with the remaining sacc in secondary for the peach related sugars. I'm not opposed to it getting...

I've currently got a YB Farmhouse Sour working in primary on a saison and am getting close to planning the transfer to secondary (been in primary since brew day on 1/2). I'm going to measure pH and gravity here shortly to see how things are coming along. If my acidity is not where I want it to...

I got a slight fizz after 48-60 hrs but never got a krausen until I added a small pitch of Dupont yeast I was saving for a future batch. That kicked things off and I believe fermentation is pretty much over. Haven't taken a pH or gravity reading. But so far looks like a traditional fermentation...

Farmhouse Sour is only two weeks in. Looks like every other clean fermentation so far. Going to wait a few more weeks before taking pH and gravity readings

Thanks guys. I'll see what I can do since it's really cold here this week and I don't have a heating belt to keep it warm. Can move upstairs to get it into at least the mid 70s. I was worried about it throwing fusels and getting bandaid off flavors/smells.

I successfully harvested dregs from some Saison Dupont bottles and am fermenting a 3gal batch of saison right now. It has been going strong for the last four days around 65*. Does this one really need the high temps like the wyeast variant says to do? Yeast seem pretty happy right now and am...

still nothing approx 48hrs in. How long can I wait before losing a batch? Stores aren't open tomorrow but can run out after work on Tuesday and pick up something to repitch if need be.

Pitched mine on 3gal yesterday around 7pm, still nothing to show for it this afternoon. I probably should have made a starter, but staying patient to see when it starts going.

All those were checked. I fixed it but the recipe steps didn't update. It's ok. I got what I need to do for the brew. Thanks again

I wonder if Beersmith did that to take into account the 10 gal mash tun. Regardless, thanks guys, just needed the sanity check.:mug:

piggybacking off the OP's question. When I select a single infusion, full body, batch sparge profile in Beersmith it has me batch sparge in two steps. So.... 1) initial mash in at 168*, hold temp at 156* for an hour 2) Drain wort 3) Batch sparge in two steps, add 1.5gal and 3gal at 168* My...

yeah I was thinking only a week or so on the oak before bottling time. Figured the peaches would be in there for maybe a month or two beforehand.

Going to brew my split batch on Friday. I have the clean starter going now from two bottles worth of Dupont dregs, a nice krausen after three days. My vial of Farmhouse Sour says best before 2-2015. For a 3gal batch does that warrant a starter? I'm sure the sacc in there is plenty viable...

any updates on this guy? I'm thinking about doing a split 6gal batch with same base. One 3g clean beer (maybe saison dupont dregs stepped up) and one 3gal with the YB farmhouse sour blend. I was thinking of throwing in some dregs from other wild beers for the sour batch and eventually adding...

Revisited this beer again yesterday and its coming around again. The spicy notes are fading and its nice and tart. Really weird, but I like it a lot right now. May just need a few months for the yeast to clean everything up.