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SEASONAL YEAST STRAINS @ Williams Brewing Williams still carries it, and it's on sale. I'd just build up a moderate starter for it, it's not super old. I made a 100% Brett L beer with red wine (Beaujolais in particular), 1oz French oak cubes, vanilla beans and 3 cups of wine. I wouldn't...

You could also just pitch a couple bottles worth of dregs in secondary. I'd steer clear of 565 though, most folks hate it. If you can still find it, definitely give 3711 a shot, it'll give you faster attenuation and less for the bugs to eat controlling how sour it gets.

Pol, have you brewed that Pils yet? I ask because I plan on giving this no chill a try on a Westmalle Extra clone that is 100% Castle Pils. The whole pils malt and DMS issue was discussed a little several pages back but it seemed only one person had really brewed with a significant amount of...

"I thought that was cool, but my question is what is the pitching rate people are using with Brett C: Standard,over or under pitching?" Like others have said, you need a huge starter, around lager sized. WL brett tubes are likely smaller pitches than Wyeast, but I can't guarantee that. I'd do...

Well, tasting beers in the carboy is okay by me! Hell, I've held out 8 months so far on my stout, and I'll be happy to give it another 4 before bottling. My "technique" is brew as many sours as possible so you don't have to stare at only one and bottle it early. Or, I would prefer Mike's in...

My 100% Brett beers (2ea L, 1ea C) have all gotten to their TG (about 80-85% AA) in a month or so. I've let them age out another month, so typically two months before they hit the bottle. Once you have a stable gravity, don't be concerned with bottle bombs. But, I would certainly hang onto...

My Oat Wine never developed much of a pellicle, just some large Brett like bubbles. I even added some bottle dregs to it (JP, FFF) to no avail. But, it tastes fantastic having sat on Oak cubes for about 4 months now. I think I'll bottle it in a couple weeks. It'll be a winter warmer for...

Looks like you added some really hardy dregs. Ryan has had great success with JP dregs, and I have an Oud Bruin that was primaried with Roselare and had La Folie dregs added. Sounds like it'll be great, just be extremely patient, give it at least 8-10 months.

Looks gorgeous. What was your FG on the soured version?

I used it as the sole malt in a small Table Sour. 6.5# of it and 1oz of Saaz, and I stepped up dregs from a bottle of Drie Fonteinen. The weird thing is, I think it's too dark to use to make a Kolsch. After the boil, I'm putting it near 7-8 SRM. Most folks say the flavor is between a...

Here's OldSock's clone recipe: The Mad Fermentationist: Temptation Clone You can PM him for more details, he's extremely generous on tips and his process.

Okay, I guess I just assumed it was pasteurized since Rodenbach is. But, it seems it's filtered, so their should not be any live bugs. Brewing Flemish Red Ale, by Raj B. Apte On page 63 of Wild Brews, Sparrow writes that it is pasteurized so who knows if they changed this practice or if he is...

It would turn out really well as long as use a good strain of Brett. Wyeast sells both Brett B and L year round, and you could probably find C now as well. I would follow your plan but add the Brett in secondary, no need for a tertiary fermenter. Mash higher, around 155-156 so you have plenty...

The count to begin with in those WL tubes is really small, nowhere near enough to ferment an entire batch. To funk one, perhaps, but it will take a long time. You shouldn't have to do anything special with regards to stepping it up different from normal Sacc. If your using it as a primary...

What do you plan on using for souring? Brett, Lacto, Pedio etc. I would cap your IBUs at around 30 and you'd be fine to move it down to about 20. How big of a stout are you making, recipe? The stout I made back in December is about 31 IBUs and an OG of 1.082. It's been souring for a while...

VitaMix. I like it a nice fine dust. I used 1 oz of Penzey's Coriander for a Gose and it turned out really well. Added it during the "sanitizing" point of heating it to a boil since I did a no boil on it.

I think with my sugar addition today, I've reached above 1.200 theoretical OG. I'm going to take a sample here in a little while to see what's happening, but it looks quite happy. Recipe is on my blog, linked below. Looks like it's at 1.067, and still quite happily fermenting. ABV is...

We have a Flander's working on a VA wine barrel as well. Recipes and notes here: The Mad Fermentationist: The Plan: Wine Barrel Flanders Red It's been going since late November I believe. I don't know if anyone in the group has sampled it lately, but you can PM OldSock if you'd like. When I...

This is an extremely polarizing brew as many chats on BA document. I'd love to seem someone pull it off as I think it's just a delicious beer. I'm drinking their Mokah tonight which is supposedly a blend of the Jahva and Choklat. Can't wait.