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I did a brett cider and added 5oz to the 3 gallons. Which would be ~1/2 pound for a 5 gallon batch. Turned out great. FG 0.996

Go down to your water heater and turn it up as high as you can (they can get pretty hot). Let it heat up and then fill the barrel with that. If you have a utility sink in the basement, those typically have a pretty direct line to the water heater and you can normally attach a hose to the end...

Brett was almost certainly in the juice unless you used a campden tablet or pasteurized the juice. It is possible that the brett built up and is working post fermentation, but it wouldn't be a noticeable difference in 10 days.

The descriptors I listed were mostly flavor descriptors. I'd say the flavor contribution from the brett is comparable to the contribution normal saccharo would provide. Some strains were more flavorful than other, but that can be said about saccharo as well. 100% brett fermentations are...

Forgot to post an update here. I went back and tasted all of the batches and had some great results: http://funkfactorybrewing.blogspot.com/2013/05/cider-fermentation-panel-tasting.html Hopefully this clears up the earlier "pissing contest".

Yea, that is very possible. Not sure I'll try it, but could be an interesting experiment for anyone looking build off this.

Essentially the Oenococcus (LAB) "stole" from the Brett. It ate a percentage of the fermentable sugars and just created alcohol, while the Brett would have used those sugars to create alcohol AND flavor compounds. The net effect was a less flavorful, hotter, version of the same cider. I would...

Sorry, this is an update to the brett cider panel that I'm doing. There are people here that contributed to the formation of the experiment and so I'm posting the results here.

http://funkfactorybrewing.blogspot.com/2013/05/cider-fermentation-panel-tasting.html

I'm using it now on a cider. Checking in on it this weekend.

Oh, yea, I thought you just left the wort in the rubbermaids and then racked to the barrel for primary.

What!? Why would you not just store it in the barrel? There is no magic to the barrel being filled all at once, and it's certainly better than storing your wort in a rubbermaid. O2 exposure alone. I do like the idea of doing 5 gallons earlier with your yeast and using that as a huge starter...

good work!

One thing I would mention is that apples are already sour/tart. They contain malic acid and so adding bacteria will create a malolactic fermentation. This converts the harsh malic acid to a softer lactic acid. I think you will need a lot of acidic acid production from the bacteria to notice...

I wouldn't have too much time in between staged fills, but I don't think its a problem to stage it. If you can schedule 2 weekends in a row to brew, I think filling it 30 gallon the first weekend and starting the fermentation will be fine. There will be plenty of CO2 to protect the beer while...

So you fermented it for over a year with just lacto? Do you know what the gravity was before you pitched the brett? I would treat it as if it is as old as the day you pitched the yeast in; Easter 2013. Lambic is a yeast driven style. Give that brett at least 6 months to work and see if it...

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

Here's and update: http://funkfactorybrewing.blogspot.com/2013/04/cider-fermentation-panel-yeast-pitched.html

Some more info/pics: http://funkfactorybrewing.blogspot.com/2013/04/cider-fermentation-panel-yeast-pitched.html