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Do you get amanita muscarias?

What aged hops will do is decelerate the growth of the kinds of bacteria you don't want, while still letting the ones you do want do their fair share of the work. I personally would not waste them on your actual culturing wort since they seem to be a prized commodity, but instead I would use...

"Smokey Churchill Porter". Definitely interested to see how this goes. :)

I've read this article before but just now I thought of the possibilities it holds for cooking the honey for bochet making: http://ryanbrews.blogspot.com.au/2012/02/candy-syrup-right-way-hint-weve-been.html

Thanks. Not sure if you saw one of my earlier posts, but I did actually ferment with 3787 Trappist High Gravity. It's definitely a lot stronger in flavours than a BDSA; the outdoor fermentation conditions gave it some strong fruit and spice, and the fact I used Australian (eucalyptus) honey will...

Bottled the bochet today, after two months fermentation in a plastic drum without taking the lid off at all. I just calculated the OG (4kg honey in 12L water), which comes out at 0.266kg (adjusted for honey moisture) per litre, which is 1.100 OG, pot. abv %13.4. The FG was 1.000 exactly...

I had always thought a sour Rooibos Red would be interesting; you could either add Rooibos to a Flanders Red, or similar to your idea, you could siphon off some Rooibos kombucha, kill the bugs in it with heat or campdens, add it to a basic ale/lager, then carbonated with the lager/ale yeast. OR...

Actually wow, yeah, that would be quite interesting. Have you tried putting JUST the rooibos in there instead of regular tea to see if it has the nutrients that the culture can use? That could be an interesting side experiment; take a chunk of your scoby and put it into a sugar-rooibos mixture...

It's been more than two years though. I'd say it's not likely. :(

I can't wait to start doing this again. I just moved out of home, and now I have to go and get some DME...

Here's to hoping this post reminds OP to post back results. :)

If you wanted to be picky with reproducing your desired abv, I would increase the honey by about a tenth, as some of the caramelised sugars won't ferment into alcohol.

A hot start to the 3787 ferment. SO much banana with the caramel and honey, smells like a smoothie. Moved it outside to the early spring evening to possibly let some phenols catch up over the next night or two.

Finally got around to doing this. 1. cooked up 4kg Australian honey to a deep golden amber; was too chicken to go all the way to deep burgundy or black like a lot of bochet makers seem to go. It took 80 minutes from cold to cooked on the stove at power 8 (it goes up to 10 and then "HI"). I...

Thanks, biodavid. It's uplifting to see that wild yeast are able to be captured despite all the skepticism above. I tried this sort of thing myself, but made the mistake of trying to isolate a strain by slanting it on a plate. Nothing good came from it. Maybe next spring (coming up next in the...

If brewers are having success with securely cheesecloth covered things, it means that yeast is getting in through some other means than by an insect touching it. It's either shaken off the insect as it hung around (which suggests that there are at least SOME yeast being shaken off insects as...

Well. If I have grown a culture from a few spores of brewer's yeast that can survive having boiled water poured on top of it and then boiled in the dishwasher for an hour, then frankly I'd be happy to proclaim to have captured such an extraordinarily resilient yeast. Such as it is, I have grown...

@Merkinman: I would say it's almost certain that you have some slow, patient aerobic guys in there, especially since you have a pellicle. Maybe Brett, but also maybe some other oxidative yeast that may contribute flavours that you may or may not like. It's a risk, but you may get lucky. Not sure...

No amount of headspace can withstand the mighty krausen from 3787. : / Luckily I'm just using a bucket with a loose fitting lid.

I'm having a lot of trouble isolating anything to send to jaapie in this wet Australian winter... I don't know how the Belgians do it for their lambics. But it sounds like you've gotten some interesting results, ODaniel. Maybe in spring I'll do something similar, build the starters up along with...