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Ah, I've been waiting for a good book deal to come with AHA membership, but maybe it's time to join. Do you know when the article will be published? I'm also curious where you find research related to this stuff. Google and the published books are only getting me so far. I'm excited for...

There's some good data on this in the Chad Yakobson slides I linked to above, starting on page 19. He looks at attenuation of different brett strains in pre-acidified wort, and also at the production of various esters and phenols.

I'm afraid I can't think of anything I've read right now, but I'll keep an eye out. Most of what you hear is about brett preventing oxidation, rather than changing oxidized compounds. I assumed that meant it scavenged free oxygen molecules that would otherwise interact with other compounds in...

Another thought: that fits with the fact that when brett beers get too much oxygen, they become vinegary. Some of that may be acetic acid from acetobacter, but some if from acetic acid produced by the process described here. I think that's why, if you keep a brett starter on a stir-plate for a...

I know next to nothing about chemistry, so I might be getting this wrong. But I think the paragraph you're pointing to is describing oxidization, forming of oxidized compounds, by brett as it grows; not brett taking oxidized compounds and doing something else with them. So "oxidization of...

Something that caught my eye as I was flicking through Wild Brews tonight: So in other words, it's not necessarily the alpha acids responsible for bittering that inhibit lacto; so it would be wrong to conclude that the low IBUs in lambic are to facilitate acid-production by lactobacillus.

Well, I've done a bit more research tonight, but I'm not sure what to make of it. Many of the precursors are fatty acids associated with off-flavours, so most of the information out there is about how to avoid them. And it seems strange to brew a deliberately awful tasting beer in the hope...

I listened to Chad Yakobson's Sunday Session interview again after posting this, and picked up a few more things. First, the beer he talks about had lots of butyric acid (not caprylic as I said above), which apparently tastes like bile, but which brett can use to make ethyl butyrate, which he...

I've been thinking about a lot of the material out there from Chad Yakobson over the last few months, and one thing he constantly emphasizes is that if you understand how brett works, you can exert some control over beers brewed with it by modifying your techniques and ingredients based on your...

Well, according to Jeff Sparrow in Wild Brews, Rodenbach is only hopped to 8-10 IBU. So I think it varies: Pediococcus should be fine above 10 IBUs, and even lactobacillus I think, if there are sufficient sugars left in the wort by the time they've reproduced enough to be a factor. The hops...

Plenty, there was what looked like a fairly large yeast cake. Some of it may have been trub, but I am careful to transfer as little as possible into the fermenter. I thought about saving some, but all my fermenters are full/earmarked for now; besides, I split my vial between several batches so...

I pitched Wyeast Brett Brux just after high krausen in an Orval clone. The Brett flavours ended up completely dominating the beer, more than I wanted or enjoyed. I think it was probably because I pitched a large amount of Brett (one Wyeast packet into a 3 gallon batch) while the gravity was...

I transferred one of the beers made with this process to secondary yesterday. Yeast used was ECY20. It had gone from 1.052 to 1.009. Taste was funky, sweet, with a silky mouth-feel and very slight sourness. The wort is still very cloudy. The beer is about 1.5 months old at this point. I'll...

I prefer to add the fruit along with the bugs after it's been in secondary for a while. That way sugars aren't just eaten by sacch, which will still be dominant early on. Sent from my VM670 using Home Brew mobile app

If you're aging that long, the pedio should provide the sourness you need. That is what happens with RR beers. If you listen to the old recording of Vinnie's talk at NHC, I think he says he prefers sourness of pedio over lactobacillus. Sent from my VM670 using Home Brew mobile app

That's interesting. Can you tell us a bit about the ways you misinterpreted the way the Belgians do things? I bet if you made such misinterpretations, they are fairly common. Also, more generally, did you find substantial divergence between Americans and Belgians in terms of ideas and...

One of the first sour beers I brewed was a clone of Jolly Pumpkin's Bam Biere. You can find the recipe on this site, and lots of useful infomation in the Can You Brew It episode. Plus, if you can get some JP dregs, the beer can be ready after 2-3 months. Sent from my VM670 using Home Brew...

Exciting to hear that Yvan de Baets was involved too. What kind of input did you get from him and your other technical editor?

Up now: BugFarm / Scottish Heavy / Final BugCounty for the year

If you're following up on Dave Marliave's ideas from the session (discussed in the other thread), you want to add these adjuncts after the enzymes from the mash have denatured---so at a higher temperature. Otherwise the starches will just be converted. I listened to the podcast again this...