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I have some WY5526(Brett lambicus) that I am going to make starter with per the modern fast and funky methods, link to that thread below. If I overbuild the starter, can I retain a portion to keep and build again just like Sach? My suspicion is yes assuming proper methods, sanitization etc...

Did a post sour with WLP644 that came out great! Went with a hop tea with Idaho Gem, will play with the hop/water ratio a little I did 1/2 oz to 1L. Used Swanson capsules from Amazon, they arrived perfectly fine. Quite an interesting beer for what is really a simple process. I encourage...

HB sour

Congrats, sounds like you've done quite well! I hit my one year mark next month myself.

It's all good was just curious. I think this is going to be the next thing I put in my pipeline. Except ill go with morebeers kit most likely since I already have lacto on hand. Maybe do some Brett too. Hope yours works out!

@Designtime any feedback on this yet? I'm looking to do exactly this myself

Hallertau Blanc are on my list to try in sour beer. But first they're going into a saison next week hopefully. Hope things get better with the taste/smell

Pitched a lacto starter into a wort I started Monday

Hop tea vs dry hopping question/s. What is the difference overall between the two in regards to impact on the overall flavor? Does tea add more bitterness vs flavor/aroma? Would doing both(maybe with lighter doses) layer flavors in a beneficial way? Finally, is one generally recommended over...

Ooh Me me me!

Has anyone made a Bochet using the BOMM protocol? I plan on starting a three gallon batch this weekend. Unless suggested otherwise I'm going to follow protocol for basic BOMM batch, except of course the heating the honey part. So will be making starter, adding nutrients, degassing, etc. For...

It's been a while but I recall adding it to by bottling bucket along with priming sugar.

Shore

I have tasted the black IPA a couple times already despite it being not even a week since bottling. To me it tastes very clean, and frankly came out about as I'd hoped. I'm not getting any mineral element in the finish. Biggest problem is that halfway through bottling I realized I'd forgotten to...

Let's do it!

Just an update, started a batch with RO only today. I was debating about doing the same stout kit to get apples to apples comparison, but didn't really want a stout right now. Went with black ipa to try to at least get kinda in the ballpark. It also cleaned out my brewing pantry, and some of the...

You know it's bad when a Marine is correcting someone else's math. 44+5 gal bomm batch= 49 gal

@LBussy yeah I think a control batch with RO is a good idea. @brewdude88 that is a thought. The Stouts OG is 1.076 and the weizenbock is in the 1.065ish range don't have my notes handy. So not astronomical but definitely higher than most my other beers. I did do a braggot and a bomm which both...

Well sounds like the general most likely consensus is water. I'm definitely not the perfect Brewer so not ruling out @Gnomebrewer other suggestions. Though those are things I try to account for and mitigate. Follow-up water question. Assuming it's the issue, and keeping in mind what @FromZwolle...