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I assume you know about this thread: https://www.homebrewtalk.com/f127/color-change-after-bottling-224631/ Maybe try mixing oxiclean and star-san together, it sample jar, let it sit out a few minutes, then add your beer. My guess is there is some chemical reaction with the use of...

All of the strains, except brux and the oenococcus, are coming from ECY. You can get Oenococcus (labelled as malolactic culture) from Wyeast on Midwest Supplies: Wyeast 4007 Malo-Lactic Cultures

Regarding Paradoxus: S. paradoxus has the ability to partially breakdown malic acid (some strains up to 38%) as well as pectinolytic activity, two traits not normally found in S. cerevisiae yeasts. S. paradoxus strains have also been reported to have pleasant aromatic profiles in wines when...

This conversation is happening on Babble Belt as well: http://www.babblebelt.com/newboard/thread.html?tid=1108752780&th=1364313226&pg=1&tpg=1&add=1 Very odd...

3 gallon batches (better bottle).

Pieces are coming together and it looks like we'll be doing this over the weekend. Here are the final batches: 1 Brett drie 2 Brett custersianus 3 Brett nanus 4 Brett lambicus 5 Brett bruxellensis 6 Brett anomulus/claussenii 7 Brett fantome 8 Saccharomyces paradoxus 9 Brett Blend 10 Brett Blend...

As was already mentioned in this thread, Mort Subite (a member of HORALs) doesn't use a coolship. Members of HORALs also produce "lambic" that doesn't age in oak, that uses artificial flavoring/coloring, that use syrups, that use adjuncts, etc. If only beer geeks held Belgian producers to the...

"ropey" stage isn't a guarantee with pedio. It may or may not develop that. Regarding IBU's and killing off lacto, I'm not sure of this, but I don't thing there is a 1:1 correlation with IBU and it's antibiotic impact. Also, I think lacto has a decent tolerance to hop's antibiotic nature...

weremichael is correct in that Brux is the barnyard/horseblanket strain. However, brett alone will only create a minimal amount of acidic acid, and not enough to sour the beer. weremichael, if you are getting sour beers, I imagine your fermenter is infected with lacto/pedio, or lacto/pedio is...

I don't have a microscope. I still would argue that wild (untrained) yeast at such a low count will not out-compete a pitched culture of commercial Brett.

Well, outside of your lab, and in the real world, "100% brett fermentation" means all the yeast that was pitched, is brett. Which, should you be such a steward of microbiology, you would understand that that would be the source of 99.9% of all fermentation.

I'm doing this with an orchard, so I'm just waiting until they tell me they have the juice on hand.

I have read up quite extensively concerning brett in beer. I have 28 barrels of lambic fermenting/aging for commercial production. I have 2 barrels of cider fermenting; one naturally, one with a wild saison yeast blend. I have a keeved cider fermenting with lambic yeast. When it comes to...

Yea, I think it will change the flavor. Not only should Brett kick off new flavors from eating the diacetyl, but I think reducing the harshness of the acidity will open up and change the brett flavors perceived. Thanks for the advice.

Yea, the point of adding the LAB is to achieve a MLF and see how it effects the Brett fermentation and flavor perception. Would it be more appropriate to use oenococcus for this?

Ah, good to know. Will lacto/pedio not work for this? or is oenococcus just prefered?

Not sure, probably a smack pack. Depends on where I get the yeast from.

Bacteria will be used for the malolactic fermentation (MLF). Apples have a lot of malic acid in them, and so the bacteria will convert some of that to lactic acid, which (as I understand it) is suppose to reduce the perceived sharpness of the apple acidity.

whoa, I'm really surprised it took 7 days to start.

I wouldn't use those. They likely are riddled with acetobacter now.