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I had very good results with all my BB yeasts. I have used all three FWs, in 100% brett, and mixed fermentations.

Yup

Yeah, I get raisin in the flavor profile. It is more like raisin-bready as you experienced. I'm usually not as "malt focused" in my brewing, but I wanted to try something different. I think using a heavier hand with the Special B contributed to making a solid beer. I'm gonna brew this...

I am pretty excited about this beer. It came out a little bigger then most of the farmhouse beers I like to make. At 8% it is dangerously drinkable. It really came out the way I was hoping for. It has a rustic quality, and is a nice beer to be enjoyed with dinner. For 6 gallons : Mashed...

I age beers in the lower 60's. I always use an airlock instead of a solid bung if using a carboy.

I would go for the Blonde you have in mind. Easy brew, and a crowd pleaser for causal drinkers.

You should throw some Brett in your new experiment and let it ride.

Crack a bottle and pitch the dregs in a small starter. You should get a pretty good idea of how viable your dregs are. You will also get a chance to taste it before pitching. Keep the starter a little warm - you should see some activity in 2 to 4 days i would guess.

I didn't get into many details with my email. It was more of a "Hey I want to check out your malts, do you sell direct to home brewers?" sorta email. From their site I get that it will be a bit pricier, but that is all I really know. He said he would package up whatever I needed and ship...

It kinda hard to say without knowing the microbes you used, recipe, time of fermentation, or exactly what is weird about the aroma. Are you gonna bottle and cellar it?

Has anybody used them? I saw some of my favorite breweries using these guys and ended up at their website https://www.meccagrade.com/ Looks like pretty good stuff. I have seen that a few PNW LHBS spots are stocking it now. I shot them an email and got a quick reply saying they sell direct...

Strisslespalt

I'm on board with BM's Blonde as well. If you get your BIAB set-up going, Cream of Three Crops would be an excellent beer to bring camping, and your Bud/Coors friends will love it. I can also really appreciate a Black Butte Porter clone by a campfire as well.

I would just get it fermenting at this point. I just think that using those strips isn't going to give you enough accuracy to be certain. I would ferment it and taste it. If you still don't have the acidity you want you can still add bacteria into the fermented wort if you wanted to.

I have only used it once for kettle souring, and I didn't get to great of results. This wasn't recent, but I noted that I probably didn't pitch enough of it. So not to much useful information there. I think the popular opinion now is that it is better suited for a long term aging situation...

Do you have another vessel? I would add the berries to another vessel (keg or fermenter) and leave it there for 3 weeks. You can remove to old yeast cake and allow plenty of time for refermentation.

I usually don't add sugar when using the French Saison yeast. This yeast usually gets it pretty dry with a lower mash temp alone - I get more nervous about it getting to dry then anything else. I do use table sugar with the Dupont strain, and I think it helps out that fermentation - Just a...

I agree. I often brew double batches of Saison/Grisette/BDG, and ferment the other half with Brett and/or bacteria. The funky stuff I usually label as Farmhouse, which is another often misused term IMO. I have another half of this beer that was re-fermented with Brett along with some...

I have the FTSS system for cooling only. I got my buckets before there was a second option for heating. I use brew belts for heating. I have several of them for various projects. I was able to get fermentation temp. up to 100F while doing a Kveik fermentation with 2 brew belts. I am also...

How has this project come along? Do you have anything fermenting yet? Did you settle on a culture?