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I brewed a sour 6 months ago and though at this point a good tasting boozy Belgian it's not sour. Maybe a hint but it might just be wishful thinking. The first 4 months it was at ~62f and after that I kicked it up to 70f. It's very high in alcohol but the sour isn't really coming on. Could...

I'm Fermenting a sour that has been going for 4-5 months now. I originally pitched Abbey Ale Yeast waited until primary was finished then transferred to secondary and Pitched Roeselare and some sour cherries and currants. Every month or so I take a taste and for the first 3 months it...

I brewed a 5 gallon batch then fermented with abbey ale yeast for a week to get down to an acceptable gravity. I then racked to secondary and in that process managed to get a healthy amount of the abbey ale yeast trub though the auto siphon. I was trying to do two thing at once and it slipped a...

I made a Brett starter before the holidays then went out of town before I could use it so I put it in my aging cellar which hovers around 45-50f. I just got back in town and it has starter to form a nice Pellicle on top. Is there risk of that being from another yeast or bacteria due to it...