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I'm in about the same boat (BIAB). I've tried crushing my own grain, ordering pre-crushed, adjusting my water (which has made much better beer), watching mash temps, doing mash outs. Basically going to get between 63-66% and I've accepted that.

I typically rack one time after a few months, once the bulk of sediment has dropped out.

I made a whiskey soaked oak cyser that came out really nice. Just taste every few weeks (with cubes), and rack off when you get the flavor you want.

I've used it at room temps probably around 70F so maybe it fermented at 74. It cleaned up pretty nice. I'm actually going to be using some on my next mead.

Looks like just yeast here.

1 Gallon Cran Blood Orange 1 + 7 from Big AR 184 Gallons

I've just been using a handful,nothing too oaky yet.

I agree. 6 lbs per gallon won't ferment. And the original yeast you add will grow and multiply to numbers far beyond what you pitch in a packet, so it doesn't matter how much yeast you add really. It's only going to ferment either all the sugars, or up to a point where it stops itself by...

Nice. I need to convert mine over.

I use the same poundage of fruit, juice the fruit, and just add the juice.

3 beans. Also +1 on just juice and zest, once the sugars start fermenting out the orange can really show it's bitterness.

You could also make a big stepped up starter from a fresh pack. Then save half, and pitch the other half. That way you always are using yeast that is less stressed than if you were to re-use cake several times.

Man that looks good! I uh, forgot to salt my last cheese to it went really bad. Haven't tried one since, but I need to.

This is the way to do it. Get a starter going either by using ingredients that likely contain wild yeast, or totally raw honey diluted to a typical starter's gravity. Make sure what grows is kosher, then add to a full size batch. Also +1, it's mold. Edit: Also yeah, as Rph Guy says below, time...

I have my second blend sitting in a carboy, but I'm thinking of starting over rather than adding into it. I had tried a sour fermentation with the 2nd round and it just didn't come out good. The regular brett bochet was great, which I have a couple bottles of, but I'd rather start fresh and make...

Article adjusted for clarity

Article has been adjusted to reduce confusion

Hey Mike, Dave here. I adjusted the article to reduce confusion. Let me know if you want additional changes.

The coolship method would be more of an attempt to collect wild yeast for fermentation. Flour should work, but it's typically used as long term aging food than sugar competition reducing.

Thanks for the write-up. Thankfully I haven't had dough ball issues yet. Likely due to using BIAB and a relatively thin mash.