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I doubt they'll get/sell this one, but its certainly the one I'm pulling for. With Vinnie's generosity(ala' chips at the homebrew conference) , you never know.

I need to be more charasmatic or something I guess. ;) :D

I've heard this, but they seem different to me. I included it anyway just to see if they'd say anything. They don't seem to volunteer to much info on their own, but seem fairly open when you ask them a direct question.

(Sent to Wyeast as suggestions for VSS,etc. ) My suggestions: - Fantome’s yeast/bacteria blend - Westvleteren’s yeast - Fulltime release of 3711 French Saison( whitelabs has 3 saison strains, you only have one) - Russian River Blend - Lost Abbey Blend Their response: "You...

-They are in glass carboys. Although, I am very tempted to try one in a bucket - seems like some people are having luck with this method. I need to 'take on for the team' and buy another bucket and throw a Flanders in there for science sake. -The blend is 1056(or the like), Brett(s)(not sure...

Bump. ;) Well, according to the above post's date, my first 'Lambics' :o AKA Flanders Red( I've come so far, a year ago anything sour was a Lambic to me ) will be a year old in ~10 days, so its time to bottle. I've got the two different batches, so I may blend them...

This is years in the making, finally I can brew this....been waiting long enough. ;) Seriously though, nice find, how'd you find this old thread? Chicken and the egg if you know what I mean?

Is there going to be a smoked version, or is it as the brewer see's fit?

Pale Chocolate though, means ordering from morebeer. Not that I don't like them, but just an FYI, they're the only ones that carry it I think. Recipe looks great otherwise, I might sub that one for something else( like half the amount of reg. choclate malt). I realize its not the same though.

There's no such thing as a sour lager......yet anyway;) :off: This reminds me, at some point I want to do a poll: "Choose a style to be soured": And then have things like: Porter, IPA, Octoberfest, Bock, ESB, etc. to choose from that are not normally 'soured'. Whichever won, I would brew...

I never tell anyone anything 'for sure' - I'm not a microbiologist, and I don't think anyone can say anything for certain just from a picture. All that to say, to the OP - you may want to drink these sooner rather than later in case( good probability IMHO) they become over carbed. I never...

Define what's reasonable in your eyes? ;)

Except you added another yeast, my point was that your experiment with the Dupont strain is over - anything/results from here on will be from two yeasts, not just the Dupont strain.

They definitely ferment warm/hot. Farmhouse Ales by Jeff Sparrow discusses it.

What beer was this and how do you know it was the Dom strain? BTW, 'Champagne' yeast is technically an incorrect term, Champagne and sparkling wine producers use a variety of strains just like we do - there is not one strain all Champagne/sparkling wine producers use.

So the results of the experiment in your opinion?

I like the idea of having some smoked grains, although it may not be for everyone it could be an optional thing? Also, what about some simple sugar, possibly instead of LME, to help get the grav up and keep the FG from being to high? I realize BW finish high, but when they're too high, to me...

I vote BW. I'll go with whatever though. I was going to brew a BW soon anyway, when something will age for a decade or more its nice to have plenty to make sure that happens.

Hello from New Orleans! I'm writing from the hotel compy, day 1 of Jazzfest under our belt. My father-in-law says mothers is a tourist trap ollllllo, what gives? ;) Just kidding, I'll try to hit it up. Anyway, we're doing well.:fro:

Right above the 'being filled' carboy. I win.