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Aerobic, anaerobic, or facultative in nature? Want to sour some strawberries for a wild ale down the road and want to know what conditions I need to introduce the bacteria? Any advice is welcome. THank you. What temp range is best to sour fruit at? I have no time frame. Just want to be...

I'm thinking about harvesting some yeast from a Crooked Stave Surette bottle. I've watched some instructional videos on how to accomplish the task successfully. Surrette clearly isnt made from just saccharomyces. Pretty certain theres some brettanomyces and some bacteria in there. What are...

It will be an all grain batch. First saison. Love the sytle from a consumption perspective. What things should I know going in before I brew one. Any key tips for a novice?

What to do, what to do????

Drinking it now. You know your jealous.

I feel like it's cheating using Brett. It eats everything. Am I wrong. I have never used it nor made a sour, but I feel like sours are used to hide flaws in brewing. Thoughts?

I'm new in the brett/sour beer world. I've enjoyed 2 four packs of Green Flash Rayon Vert. My question is this: Why does each bottle foam excessively? Seems like the head production on that beer is never ending. Is this intentional?

Noob here. Just bottled my first 5 gallong batch. Now I need to clean the carboy. What is the best way to get the leftovers from krausen out of the inside of the carboy. I'm assuming the leftovers are just organic matter (i.e. yeast, hops, etc). Is there a brush on the market or is soaking...

Seems like you could create some interesting flavors in your beer. Anyone ever do this?