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I thought it would be cool to do a no cherry cherry dubbel with BM45. Brett L might be a good match if you can coax the cherry pie flavors out of it.

Yup. Fortunately there's a lot of very good technical info on the manufacturer's websites and elsewhere, so you can research and get a start on what you want. Nothing beats experimentation though.

Yeah I don't sweat the money side of it too much. As long as we can bring enough money back in to keep doing it I'm good. Music makes a better hobby than a career. So does brewing. For me.

Me too! Well I was... Jiu Jitsu, Muay Thai, the whole deal. I get to start up again mid Jan when my wife gets back from NY. I've warned people at work about the occasional black eye, etc. They think I'm trying cover up spousal abuse...

Rock. Just recorded this with Albini, cool experience: http://cosmonaut256.bandcamp.com/track/picture

I couldn't agree more. Glad to hear its coming out soon, I swear the release was originally slated for 2015...

Unless it's the type of beer that's likely to improve with age (imperial stout, wild ale, etc.), I choose to dump the bad beers so I can put good beer in the bottle.

Leave them at room temp so the brett can work. The trick is to reduce (or eliminate) the priming sugar by the correct amount so you have carbonation without bombs. So you will need to start with an assumption, that the brett will take it down to _____ SG. For me, to avoid a messy and potentially...

Yeah, lots of good ideas here. I think you have a pretty clear path forward. Blend (or set aside for blending) the current batch, wax the outside of the barrel, try again and if it's still too acetic heat kill and start the barrel colony over. Unfortunately, from what I can tell the temp and...

Yup. Blend the acetic batches from your barrel with other batches for the desired amount of vinegar. Probably a little will go a long way...

Yeah, the way he puts it is that brett's metabolism is not dependent on fermentation, or something to that effect. Idea being it's going to get in there and do what it's going to do regardless. I'm not sure pitching rate is critical in secondary, but tend to think people pitch low as a practical...

Yes. Add a bit of a sour that's going the right way to co-inoculate or steer another batch in that direction.

Pedialyte, ibuprofen, water, shower, eggs.

Vinnie uses Rockpile, so that would be a fine choice. I like to use Champagne yeast (EC-1118/Premier Cuvée) because of its tolerance to alcohol, pH, temp, etc. Very robust and readily available. Rockpile I've had to order, and found no difference in the end product.

Since this thread keeps getting bumped, I'm just wondering... After 4 years and 919 posts, has anyone pointed out that the basis of this thread is a misinterpretation of Guinard as referring to inoculation, when he is actually referring to fermentation?

One of the things I find so appealing about wild ales is that I think of recipe formulation as somewhat of a free-for-all. If you know your raw ingredients and the flavors you want, go for it! I also think of it as being far less important than fermentation/cellaring, which can be somewhat of a...

There's also a presentation on youtube where he covers some additional info. Yeah I think of the early stages as being more lacto but it's probably contributed somewhat. Yup, I'd expect it to become more sour over the next year, and that subsequent pitches will result in a beer that...

Buttered vinegar, yum! :mug: I like to boil oak cubes ~10 min then soak them in wine for a couple weeks to mellow the character. Forget if I stole that from Jeff Sparrow or Michael Tonsmeire but it seems to work well. Yup but in a good way. You and levifunk should probably hang out.

Far as resources go, pick up a copy of Wild Brews, listen to podcasts with Jean Van Roy, Vinnie Cilurzo, and Chad Yakobson (though his are more brett focused), read The Mad Fermentationist and Embrace the Funk blogs, etc. It doesn't always happen. As I recall, Cantillon and Russian River's sour...

Pedio kicks out a lot of diacetyl. You may still want the brett there to clean it up. Residual sugar left from primary will be consumed in secondary. Any number of options from there if you want it sweet. Carbonate then pasteurize (Pappers method in the cider forum works pretty well), sweeten at...