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Can you take a 5 gallon cornelius keg, cut out 2/5 of the center, and weld it back together to make a 3 gallon keg (or smaller)? The 3 gallon kegs are much more expensive ($70 vs. $20) and harder to find.

I'm guessing it was a lactobacillus infection. Lactobacillus sometimes smells like a cross between vomit and crap.

I had the same slow start with WY Sour Mix. I got scared after a couple of days and added a few grains of sacc yeast to form a CO2 layer, which ended up with a vigorous, but short fermentation. The beer turned out great and very sour after 4-6 months (I haven't tried it since, and now it's...

Here's three additional ways to up the ABV if your inclined: 1. Add 1 drop olive oil + apple juice to starter for high gravity brews: http://www.babblebelt.com/newboard/thread.html?tid=1108752780&th=1180990051&pg=1&tpg=1 2. Barrel age with a humidity<65% to increase ABV...

I had a sourdough starter with lacto, and thought it would be interesting to add some Brett L. I fed it flour and water slowly and over the course of a few weeks in the fridge, it now seems to be totally dominated by Brett. The starter now smells like yeast, looks like trub, isn't sour tasting...

I totally agree, and I'm glad you said it. I got a hard time last time I mentioned it. It also avoids other negative effects of oxidation: cardboard, muting of malt characteristics, etc. I guess it would be coolest if you could make some homemade malt vinegar and use it.

Although I like a little vinegar (alcohol + O2 + Brett/Acetobacter = acetic acid = vinegar) in sour beers, like Rodenbach. I really don't like the ethyl acetate (nail polish) (acetic acid + alcohol + Brett? = Ethyl acetate) aroma that often accompanies it. Rodenbach has somehow gotten around...

As the weather is cooling down, I've noticed the airlocks on my sours are reversing direction. There is still a water barrier, but the change in temperature is creating a vacuum that might be pulling in some of the airlock water until the airlock is reversed, and then possibly bringing in air...

I had an crappy underattenuated autolyzed bottled wheat wine that I didn't know what to do with. I brewed a few more pounds of malt and watered the stuff down to around 8% and added WY Sour Mix + a bunch of dregs from sour beers + 8oz of maltodextrin and waited 6 months expecting the worse. It...

I think it is done for historical reasons, though I'm eager to try aged hops, because I find my sours are lacking complexity, and I'm hoping the cheesiness of aged hops will help.

I had some serious DMS-like aromas (skunky broccoli) initially on one of my BW as well. It was either an infection (enterobacter, zymomas, or something) or the yeast putting off some sulphur aromas. After a few weeks the fermentation has died down and I can't smell it anymore, so maybe...

Has anybody tried it indoors...say in your kitchen? or around a bunch of sour beers fermenting. I've always wondered if/how much Brett leaks out out of closed fermenters.

1x 1yr old Strong Flemish Red 1x 3 month old Brett C + Lacto + Cherries 2x 2 month old Brett C + Lacto (1 extract, 1 all grain) 2x 1 month old Brett L + Lacto 2x 2week old Sacc + Lacto

Do you think sour beers taste better with aged hops, or do you think people just do it for historical purposes. I'm not a big fan of oxidized hops in other beer styles, so I've chosen to leave them out of my sours. Also I fear my beers won't get that sour when the hops (aged or fresh) inhibit...

I think you'll be fine either way, but if you do decide to leave it in the primary and it does autolyze, then an easy fix would be to add Brett, which will consume the autolyzed yeast. I would be tempted to do add Brett C anyway if you are planning on leaving it for 6 mo.