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This beer is likely as sour/complex as it’s gonna get in its current form - no need to wait longer (time to package, fruit/dry hop/etc, or blend). That being said, you could put it in a co2 purged/sealed keg and hold onto it for blending stock. As others have said, the slurry is good to reuse...

So to confirm - you added sugar to juice, or you’re just fermenting a pure sugar and water mixture? If it’s the latter - be prepared for a disgusting drink. Maybe sobriety is a better choice at this point lol

I haven’t done a SMASH with it but Ive heard some professional reports that it’s a great SMASH hop

I’m using it in dry hop only, and it’s about 1/3 of the dry hop bill (using it alongside two others like citra, mosaic, el dorado, azacca)

Brewing beer - even basic “bad” beer - will require some ingredients and hardware you can’t get at the grocery store. At minimum, for BEER, you’ll need malt extract and hops - which aren’t sold in grocery stores (you could use bread yeast from the grocery store, but if you’re buying malt and hop...

I’ve been using ID7 in all my NEIPAs - loving it! I think it will work well in any ipa - and Amarillo will pair nicely

Keep us updated!

Nice! Anyone use Gem yet?

Wait, so are these ID7 under a different name, or a different variety altogether?

I’d go ahead and rack to lagering vessel and lager it for 2-3 months - that should take the rough edges off and is the best case scenario yeast stress/oxidation wise

Yes that is quite old. You’ve got about 1/3 of the cells at this point. Time to make a starter!

I’ve had lag times exceeding a week with Brett. Miraculously it still makes “not contaminated” beer

As long as there’s no contamination, you should be fine!

In a recent master brewers podcast the old anchor steam brewmaster was saying they used bread yeast for a while in the early days (after cool shipping though) and that it made great beer. Perhaps it was this brand? Made me want to brew a traditional anchor steam - cascade hops, cool ship, bread...

I’ll admit I wasn’t worried about o2 ingress, but maybe I should have been. I normally lager in the kegerator, but I liked not tying the spot up with beer I wasn’t serving (plus Dave carpenter’s lager book recommends lagering on the yeast - so I liked being able to lager in the fermenter)

I’m not a big fan of this idea. If you really want to combine the two, blend them after fermentation, not before

I’ve been using it in all my IPAs lately. Love the depth it adds! Wonderful dry hop addition. It reportedly pairs well with citra, and I can confirm that (Brut ipa with about 2 parts citra to 1 part Idaho 7). I’ve also used it alongside citra, azacca, and el dorado in a NEIPA - worked really...

I’m lagering in the Plastic 6 gal carboy (sold by brewjacket) with the check valve attached

This is not a good idea. Warm/cold cycles exacerbate the rate of staling and oxidation - this is especially important for hoppy beers! First off, I don’t agree with your approach of waiting 3 weeks to drink a hoppy beer. I think 1 week of conditioning is the sweet spot. Nonetheless, if you must...

Based on my experience... 1) make sour beer before adding the grapes (so age for 6 months or so on your microbe blend before adding grapes) 2) just rinse the grapes with cool water, crush them, then add them to the beer. No other treatment necessary 3) 6 weeks on grapes is plenty of time...