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It looks like mold. I had this happen in a starter once when culturing up some bottle dregs that never took off. I would think since yours went through primary fermentation it should be alcoholic enough to ward off any mold. Does it still smell like unfermented wort?

3711 is a very easy yeast to use, I think the above poster is getting confused with the dupont strain. Keep it mid 70's and it will be fine. The one thing about 3711 is it is an animal at attenuation, it typically finishes under 1.005, so make sure it is indeed finish (although shouldn't take...

it should have a pellicle which is a barrier against O2, try to disturb this as little as possible, but it should reform in the area where you took your sample.

We have a fresh hop festival here every year, often I've noticed a foul flavor common in those beers, it sort of comes of as boiled vegetables or I've always thought artichokes, although others describe it as garbage or sewage flavor. Typically the boiled vegetable flavor is associated with DMS...

How long is your vacation? You might come home to your house looking like a war zone. Yes, the brett that is in there will eat all of the complex sugars that the sacc won't. Luckily they are slow, so bottle bombs may be months off. Did you at least bottle them in champagne bottles or something?

Don't listen to the people above, you can cap these. The bottles are either normal caps or need the larger European caps. Will a typical cap fit over the top? If the lip looks to for a normal cap then you'll have to find the Euro caps. Secondly you have to change your capper around. If you are...

We used peat for 1.3% (1/4 lb in 10 gallon batch) and it was prominent. A bit over the top at first but settled nicely. When it was entered in a competition as a wee heavy they said it should have been in the smoked beer category, so even as little as 1.3% shows.

I haven't, but google "The Mad Fermenationist", I think he did an article on it a while back. I think he posts on here from time to time as well.

I would recommend reducing your 60 minute hops to 1.5 oz and add more at 10 minute and knock out to bring your IBUs back up to the same level. I remember this beer being really hoppy, maybe use more amarillos for this. 1. What is your efficiency now? 1.084 shouldn't drop you all that many...

I'd add some table sugar to it. I haven't had the beer in years, but I remember it being really dry and airy, so probably has a bunch of sugar to dry it out like that. Not sure on the above accuracy, but you could try something like this and see if it comes out close then make changes from...

They did two versions this year. I believe only one had brett added to the secondary, but I could be wrong on that. No idea on what the base beer is, probably custom for that recipe, probably just a low hopped golden ale. I'd email the brewer, he'd probably give you some info. Hope you had a...

I've sampled mine through the pellicle, it just reforms. I try to limit the damage, but can't see a ton of harm.

I'd move everything a bit more towards the middle. The flag could be reduced in size a bit so it doesn't overlap the barcode. The "American Stout" could be moved up under the flag more, so it's not floating at the bottom. Oval labels are tough, especially if you have blocky elements like the...

any chance of having any in larger sizes then 14 gallon?

I have the Colana corker/capper and it works great. I think they are about $60?

yah, next time build up a starter of brett and save some for other batches.

I recommended 3.5 as for some reason I recall to go a bit heavy on aged beers. I think I read somewhere that over time more co2 comes out of solution in the beer, so you overcompensate a bit. So I think if you do 3.5 you might end up near 3? I could be wrong on this and remembering it...

Lambics probably have more diversity in bugs due to their history of ambient fermentation. American sours typically rely on pure cultures netting less diversity in their brett/pedio/lacto. But yes, they are can be very close.

I'd go for about 3.5 volumes of CO2. Probably reyeast with champagne yeast or something as well.

Here's what I would do if you want a sour similar to La Folie without waiting. Brew up a malty/low hopped red, pick about any flanders red recipe. Ferment the beer with a clean ale yeast. Once fermentation is complete add about an ounce of oak chips to the secondary for a week. Buy some lactic...