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I was trying to find a way to grab different strains of Brett from Universities and the like, and I don't remember the site, but there's a huge repository based in the UK that has dozens of Brett yeasts, some of which had some very interesting origins. All of the sites that I located made you...

I did make a sour mashed WL brett L stout. I agree with Clint and Craw, WL brett L is pure phunk. This yeast is like that guy or girl that's the life of the party but who you would never ever hang out with alone.

Yep Vlad, I was there - I was one of the novice brewers in attendance! It was really awesome, I wish I could have hung out longer. Anyways, I'm only in this a year and a half. I'm sure the guy knows plenty more than I do. However, there is clearly one thing I know that he doesn't. hashtag...

I know there are tons of threads on this, I just thought this was funny: National homebrew day was Saturday and the LHBS had a big event. A bunch of demos going on. One cat was doing a baltic porter kit demo. Mind you, the audience was mostly inexperienced and complete novice brewers. He...

I am not experienced in wines and wineries. I do, however, understand that certain wineries let the wild yeast do their thing, while others sanitize and live in fear of Brettanomyces outbreaks. The hardiness of wild yeasts and the Brett genus would lead me to think that any unfiltered...

Links for the health benefits of red yeast rice mold? Am I to understand that the mold itself is beneficial, or is it the substances it produces while acting on the rice? Not that the booze isn't beneficial...

I know that kombucha is not the most popular research topic for biochem Phds, but how long have we known that the SCOBY (seems like a misnomer since the physical floater is not the culture itself) was just a hunk of cellulose? I started brewing barely 6 months ago and every post I read on this...

I would certainly defer to anyone who has looked at it under a microscope, BUT I am curious as to why White Labs wouldn't tell you that there are bacterial cultures in it as well. I mean, it's not as though adulterating a pure yeast culture is a trade secret. Homebrewers want to know what they...

The LHBS owner just scored me a vial from his connection that has another store. I'm planning on some simple 1-gallon recipes to expand the pipeline and also to wash a BUNCH of this strain so I won't have to try to find it again. Every few weeks since January I have gone in and asked if he could...

I drink lambic I love lambic I make lambic with oak extract flavoring and I sulfite it because I like it really sweet so what, bitter beer tastes like licorice. it's lambic and lambic is feckin awesome I make it at home with oak chips and American maris otter grains I use simcoe hops wet - none...

Would there be any use in dry pumping my siphon to aerate 2 brown ales I have sitting with brett and bugs in them? I thought I could do this every month or 2 to get the sort of oxidation that barrel-aging achieves. Is it a waste of time?

I tried to search for wind malt but I came up with wiki entries and a few references but nothing more than a mention: January's BYO magazine included a cool how-to on home malting. What I'm extra interested in is attempting a traditional biere de blanche with wind malt, which is described in...

So lacto/pedio IBU and alcohol tolerance to me is one of those things that floats around and we all internalize it and repeat it, but how does it really work in practice? I soured a 9.5abv (calculated by gravity drop) Trippel in secondary. In fact, it is higher than 9.5 because I added michigan...

That's pretty awesome

So Susquehanna Brewing Company out of Pittston, PA, makes a great pils that is on tap throughout the area and I think it's a great brew. It's called Pils Noir. Here's my quandary: Right on the bottle it tells you that it is naturally darkened using a traditional technique called a decoction...

Without equipment or sending it to white labs or something, you'll never know for sure. I think we can all agree that it's not going to hurt you if you drink it. The dead giveaway for brett would be a slow but noticeable drop in s.g., lower than your sacc yeast should be able to accomplish on...

Greetings! I'm in Pennsylvania, and my LHBS stocks equipment and books for the "other" concentration method. In fact the owner said he wants to have in-store demonstrations - and I thought PA was tough! State stores, wine/liquor and beer separate, etc. Different strokes, right? BTW I've been...

In fact, the carbonation is an assurance that the yeast is viable (or was recently, but d.o.a. vials are rare) and will do its job. If it were not fizzy - well, then there would be an issue. Some people have trouble with white labs vials and there are a few threads on the topic of their vials...

I plan to brew perhaps late tonight or sometime tomorrow so I just thought I might get some quick advice on tannins. I was reading about English stock beer and want to make an approximation. It's going to end up ever so slightly sour - if all goes well. I want to make a really complex tasting...

I have now had 2 separate vials of wlp brett L-innoculated brew turn into acetone. Not vinegar, I'm talking straight nail polish. It's still in the 1-gal carboys, I plan on melting styrafoam with it. I know this is a poll but has anyone else had this happen? Sorry, I'm just f***ing annoyed.