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No, it won't burn off the alcohol. Depending on what temp you pasteurize at, theoretically some alcohol may evaporate, but if you've ever distilled, you'd know it takes a LONG time. I don't know how much hops to add. Go to your local homebrew shop and ask if they have any old hops. Most...

So lets assume the flask had S-04 in it and that is what is fermenting currently. You could pasteurize that portion, add it to the other 2 gallons, and then try a spontaneous fermentation. There will still be plenty of sugars in the other 2 gallons to allow for the wild yeast to ferment. Some...

I think more important than location would be time for you. http://www.weather.com/weather/wxclimatology/monthly/graph/USFL0438 Looks like January is your lowest average lows. If you had a forecast saying it was going to be a particularly cold night one of those weeks in January, I'd shoot for...

It is a concern many breweries have, and you will just have to find a brewer that is willing to look into it with you. My stuff doesn't touch O'so Brewing's regular stuff. If the brewery doesn't do anything wild/sour, you may want to offer buying separate hoses, a different pump, and your...

ah, I understand what you are saying now. i thought you were saying 100% brett in primary.

Actually Brett is counter-intuitive in this way. Pitching it in primary will result in a very clean fermentation where using it in secondary will create a more intense brett character.

This is essentially what I am starting. "Funk Factory Geuzeria" Initially I had the same idea. Get a warehouse, contract brew with breweries, transport wort to a warehouse for fermentation, aging, fruiting, blending and bottling. However, with lambic, if you want to do it right, you have...

I'm loving the barrel racks and christmas lighting. classy.

There is a tab at the bottom of the list for the Smaller Labs sheet. We are keeping tabs of them, but there isn't much information on those strains.

Brandon at Embrace the Funk and I have put together a Brett Strain Guide. It lists all the strains we know of, their taxonomy, source, and flavor/aroma profile. Hopefully this is helpful to some of you and clears some confusion surrounding the relationship between strains...

yes. I will be publishing the guide this evening.

Dekkera anomala and Dekkera bruxellensis are the 2 species that all of the commercially available (at the moment) Brett strains fall under. For example, within Dekkera bruxellensis you have both B. bruxellensis and B. lambicus (and others). Within B. lambicus you have the Wyeast variant and...

https://www.homebrewtalk.com/f127/those-who-have-wanted-jean-xavier-guinards-lambic-book-387629/

probably Oenococcus

This is funny because answering 1 questions answers them both. :) The half keg is his "coolship".

This pictures are so sexy that I want to take them out to a fine restaurant. :) Also, How did you move a FULL barrel?!?!

Cuvee Rene is a geuze. So do what smokinghole said above^, but after a year, do it again. And then in another year do it again. Then in another year blend the 3 batches together and bottle.

I'd recommend against using Nanus in cider. The results were very unpleasant.

No. I am very familiar with acetic acid and this wasn't that.

The White Labs and Wyeast Brett L strains are completely different. Wyeast = pie cherry, White Labs = horseblanket/spicey