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1318 or Juice (same thing) FTW

I asked a pro brewer at a well respected farmhouse brewery about this and he said he has racked off small amounts of mold before - he said if it tastes good it will be fine.

Sounds like you've got a krystalweizen on your hands. Prost!

Dave Logsdon (Wyeast founder) and Al Buck (east coast yeast founder) both recommend that. Brulosophy has conducted several experiments showing that even fermenting lagers warm doesn't create inappropriate esters...

Unless it's rare, I see no reason to revive it. I just bought some ECY that arrived with a Christmas 2016 production date - did not ferment the starter wort at all :(

It's gonna be fine - some yeast scientists actually recommend pitching around 70 and crashing to 50ish once fermentation starts

All grain makes better beer than extract, but it sounds like you don't have an all grain set up. Nonetheless, crystal malts have no place in blond fruited sours IMO. You don't need to steep anything, but consider using wheat DME instead of light

That sounds like normal yeast/fermentation to me. Don't expect it to go too much further down

Drop the Crystal malt!

Pure Brett cultures are hard to find via dregs (few 100% Brett beers out there). I wasn't super pleased with the character I got from Orval - it was just okay. I know that Logsdon uses a special house Brett strain, but their bottles also have Sachs in them

If you pitch pure Brett and there are no souring microbes present in your barrel yet (that is, no sour beers have been through your barrel yet), it will only need a month or so to finish (probably closer to two weeks).

Those are pure Brett cultures - if you want to make something closer to the lambic style you will need souring bacteria (lacto, pedio) and some clean sach, in addition to the Brett. (Belgians use cool ships to capture wild yeasts/bacteria for lambics, but their barrels add additional microbes -...

Thanks all! I was hoping that would be the answer :)

Just starting to make mixed fermentation sours. I've been pitching mixed cultures (melange etc) into lowly hopped / high mash temp wort. Any reason I need to rack to secondary after the sach/Brett seems to slow down?

Not bad! Can't wait to get my hands on some

Nice! Please post and let us know the production date (hope it isn't terribly old!

I spoke with Jeff at bootleg biology at NHC last week and he said #2 will be back up later this month!

Just rinse the fruit with water

I did it once. It wasn't very good (the yeast clashes with the roast IMO)

I've found venting results in major loss of dry hop flavor and aroma. Also, I've found a second dry hop charge in the keg for a day or two before carbonating really makes NEIPAs shine