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I left it for a few months, but that was only because I didn't have a free second in the day to bottle them. I'd simply go by gravity for time to bottling. The beers will continue to develop in the bottle at room temperature.

If OP has acetobacter in that cake and didn't pitch anything that specifically contains acetobacter (I don't believe ECY020 does), OP has a sanitation issue. If there is a slight acetic character, that could easily be created by the Brett having access to oxygen. I'm pretty sure it's fine...

Are the apricots and rhubarb in the same secondary, or did you split the Farmhouse Sour fermented wort into different secondaries and add different fruits each? Excited to hear about your results!

I pitched the Beersel, Lochristi and Brussels Blends independent of one another each onto one gallon secondaries of lower hopped pale ale I fermented with Vermont Ale. Beersel was definitely my favorite. Very bright flavors with a little bit of the peach esters remaining.

Melange is really something I'm trying to keep in stock. Takes a little longer for White Labs to make it due to having to free up so many cultures, but I think I finally got the order frequency nailed down!

I isolated 4 unique looking colonies from RU55 about a year ago but never had time to play with them. I should streak out the cell stocks and get busy!

I've gotten a number of messages regarding when we were restocking a some of our sour/funky products, including our Melange Blend. Just wanted to give a heads up that new stock of everything was just added for those who have been patiently waiting. Sorry again for the delay!

When I go wholesale to the U.S. for homebrew vials/pouches, I'll definitely keep my online store open for folk like you!

Thanks Finsfan! I finally have almost everything in place to do wholesale in the US, which took me a lot longer to figure out than I thought it was going to. Hopefully by the end of summer, you'll be able to go to your LHBS and grab some more Yeast Bay products. Cheers!

Absolutely, a ferulic acid rest will produce many more "building blocks of funk". I would recommend not doing one though with blends like Amalgamation that is meant to be more fruit forward, unless you're trying to get a little extra funky character. Even then, it will likely take some trial and...

Hey Metic, love the Browne and Bitter blog. It's well laid out and I dig the recipes and the experimentation with different yeast. We've never gotten a lot of strong funk from The Amalgamation (almost none on this one) or the Saison Brett Blend, but the Saison Brett Blend definitely has a nose...

I agree, no honey needed. If you want to get more hop into the Saison/Brett version and less into the Farmhouse Sour, you can do a couple things. One option is split batch boil (if possible). You could also do one boil, boil for 30 minutes with enough hops to get target IBU for Farmhouse Sour...

Glad these are working out pretty well for you. Surprised the Melange isn't lower in pH. Every time I use that and Farmhouse Sour Ale on a split batch, Melange always drops faster. Seems like it has a lot more to munch on at the the current gravity though, so keep the temp in the 70's and the...

You can definitely just pitch everything at the same time into primary. There are blends of saison yeast and Brett, like the one we have at The Yeast Bay called Saison/Brettanomyces Blend or the one from East Coast Yeast called ECY Farmhouse Blend. Good way to not buy a bunch of things...

How did I miss this thread before!? Any updates on how the beer turned out?

Interesting... Perhaps after 3 months there were not a lot of organisms left in suspension. It's only Sacch and Brett in the blend, no brett that flocculates very slowly. May simply take a little longer to carb up.

Aside from doing this for the sake of being traditional in the sense of lambic beer, why go through the effort to "age" hops? Why not simply use some very low alpha hop. I've used the aged hops from hops direct at the recommended hopping rate suggested for lambics in Wild Brews, and the beer...

Absolutely. Higher temperatures, along with lower IBU, will be the main driving factors for upping the acidity produced. You should be able to achieve a pretty reasonable turn around time with a nice acidity (6-8 weeks) with 1-2 IBU and temperatures in the mid 70's.

The Beersel is definitely very fruit forward and bright with very little funkiness. I was at Cellarmaker in SF last Thursday helping Tim S. prop some up for an upcoming project. Very excited for the results from the 10 bbl batch he'll be using it on!

If you want it to sour faster, I'd keep the IBU at 1-2. 10 IBU may slow things down. Most of our evaluation batches of Farmhouse Sour Ale and Melange were 3-5 IBU max.