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Any updates on these Farmhouse Sour Ale fermented beers? Trying to gather some more information on our sour blends. Cheers!

Taste the beer recently? Any updates on the development? Cheers!

Anyone have any feedback on our sour blends (Melange and Sour Farmhouse Ale) that they'd like to share? They are the two cultures we haven't heard a lot of feedback about since we released them last August. Figured the 6 month mark is probably a time people are checking in on their beers. Cheers!

We will definitely be doing this as well! If the B. anomalus and B. naardenensis are good on their own as determined through our evaluations, we will offer them as single strains. I have had 100% B. naardenensis fermented beer and liked it, but I am 100% confident via some sequencing I did that...

Once I finalize an agreement with this cell depositor, yes, they will likely be handed down to my beta testers for some evaluation.

The Brett character will be strong on the fruity end of the spectrum and low on the Funk. Definitely expect this to finish out over time with strong fruit character and minimal funk. Cheers!

At The Yeast Bay, we are working with one of the largest cell depositors in the world to commercialize a number of Brett strains they have on their collection. Two of primary interest are a number of B. Anomala strains that were isolated from English stout and stock ales. Really looking forward...

Awesome review! Glad to hear the Brett blends worked out for you. One thing I have definitely noticed with the Lochristi is the fruitiness really comes out with a little extra age. Also have gotten a lot of reports about underpitching that blend and getting absurdly high amounts of...

1.005 is pretty low, but I'd maybe hold off bottling for ~2-3 weeks to see if the gravity is still changing. If you still see no gravity change, I'd go ahead and prime and bottle to ensure you get some carbonation, unless of course you want more of a still sour beer with very low carbonation.

You won't be disappointed. I'm making my way through it slowly but surely, and from what I have read already, there's enough information in there to become some what of an expert on the topic. Mike really put together quite a book. I think my favorite aspect of the book so far is that he put a...

They have a house culture they call "the funky bunch". Whole bunch of goodies in there. I just realized I have a Consecration in my cellar. I should see if I could pull some alcohol tolerant LAB out of there as well.

Please let me know how this turns out! This is awesome! Super pumped to hear how these strains/blends do in cider.

Not sure if current commercial bugs will be tolerant of alcohol that high. I've only gone up to ~7% abv in most of my sours. If you're concerned it won't sour, you can always give kettle souring a go. Recently been isolating a lot of lacto strains for The Yeast Bay from a number of beers, but...

Hi, This is Nick from The Yeast Bay. Wondering if you had any feedback on this cider/Amalgamation combination. We'd love to hear about it. We've heard out Northeastern Abbey is good for cider and a buddy of mine used an R&D version of Amalgamation in a mead, but I'm curious how it turned out in...

Might be a combination of lower temperature and hops that's preventing the LAB from kicking off too quick. I typically find myself using very low quantities of Sazz or the like in a lot my sours now and a temperature in the low 70's and see fairly quick sourness develop when using the Melange...

We definitely have seen this blend take a little longer to get rolling just pitching the vial. If you make a starter though, we've seen much shorter lag times of a day or less.

I saw you emailed me about this recently and I got back to you that I currently do not have a Brett of English origin. If you have target beers with Brett in them, I'm happy to put some effort into isolating a strain for you. Email me if you're interested Nico. Cheers!

From a perspective of potential infection of the wort by unwanted organisms, that's true. However, without a rigorous boil you're not driving off things like DMS, which can lend a pretty foul aroma. Here's some info on DMS from the BeerSmith site...

I would say your no boil probably is the cause of that wretched smell. The Melange Blend will typically give a fruity and funky aroma blowing off the fermentation. I've only made a no boil once (no boil berliner, using a berliner sour blend) and the smell was akin to bad vegetables. Took a long...

I always enjoy reading Matt's stuff. He really knows the science behind a lot of this given his background, and I think he presents it in in a very approachable way. I have a very similar microbiology/chemistry background (minus the Pharmacy), but even if I didn't I feel as though I would be...