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My thoughts are that I have a successful fermentation, I need to keep those bugs around. If I have a blend that works, there isn't a reason why those microbes shouldn't be together in the next beer. Eventually things just keep getting mixed and there isn't really a specific blend really to...

Thanks for all the suggestions. I found a pretty article about the style. For some reasons I'm having problems linking it, but if anyone is interested----> http://wilder-wald.com/2017/02/24/lichtenhainer/ After researching and getting some more input, I've updated my plan: 1.037...

Nice! What PH were shooting for on the kettle souring?

I've decided that I want to try and brew a Lichtenhainer for a few competitions coming up. One of the competitions is an Oktoberfest theme that has entries limited to particular styles - that was the event that made curious to enter a Lichtenhainer. Here's the deal: I don't know jack about...

Here is an example of what I do to with my microbes: I recently blended 3 different carboys of sour beer. Beers were: 1)Lambic base fermented with ECY Bug County 2)Golden with Blackman B4 + Funk weapon #1 3) Red with Roselare + Cascade dregs I harvested these dregs from the carboys after...

I would go sour with this. Do a Brit style beer, and kettle sour it (lacto being one of your extra ingredients) Add Mangos and Rose Hips. Maybe some light oaking for your other ingredients.

Honestly, If you are just starting out and you wanna go wild, funky and organic - I would suggest using an Organic commercial pitch of Brett (Imperial Yeast Suburban Brett) to ferment your juice. The chances of coming out with a great tasting batch would be greater. If you want to try to...

I have not bottle conditioned a beer for a long time now. I bought some kegs and a fridge and the rest was history. I bottle conditioned every batch when I started brewing, but opted for using a beer gun off carbed kegs when I had the ability to do so I want to bottle condition a few beers...

You can use anything the sour then. Sour Weapon P would be a great choice, you could even head to the supermarket and throw some Goodbelly in there.

How many ibus do you have at this point? I would suggest getting some Brevis or Pedio involved if you want some sourness.

I have some as well. It arrived a few days ago and I probably wont get around to doing anything with it for a few weeks. It id basically just a pouch of dregs that no testing has been done on. I am leaning towards using mine in secondary at ambient temps in my basement (68). If you want to...

I'm thinking about unmalted spelt, although I have not really decided. I have seen that Best Maltz and Weyermann's has Spelt Malt available, but I am leaning towards whole berries or rolled flakes. Flakes would be great, but I have not been able to find many options online. I have seen Bob's...

I always compost it.

I brew in the company of my two feline friends.

I think Loral could be really cool with some spruce tips

I'm planning on brewing with Spelt (Whole, Raw) and have concerns about how it is going to go in my mill. Anyone have any experience with Spelt? I'm hoping that it isn't to hard to go through my Cereal Killer mill. Any tips?

Crystal Malts were heavily overused for quite some time IMO. There is an all or nothing mentality going on here because of that over use. There are still award winning IPA's coming out with a restrained amount of light crystal. Honestly it has been a while since I really took notice of...

From what I have gathered, S Arlingtonesis works well at 60-70, but can ferment even at lower temps. I don't have much info on it other then a few reviews that sounded nice. From what I understand it is a wild Saccharomyces strain. I am mainly just curious about it. I will probably ferment...

First off, I just want to say thanks for the contributors in this thread. I have been lurking it for a while and it really has become a great read with solid information. I saw Applescrap take quite the thrashing for starting warm fermented lager discussion in a previous thread - so kudos for...

Yeah, that sounds good. I would be tempted to try one earlier then you think (1 or 2 mo), - for science and all. I bottled the Farmer on the Rye recipe (from Ales of the Riverwards blog) with Imperial's Suburban Brett. I chilled and drank a few after a month, and had a few more a month...