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I picked up a bottle of rodenbach caractère rouge. It says it's refermented in the bottle. Does anyone have experience with dregs from this bottle? Is it just a wine yeast or sour dregs?

This post is to share what I made yesterday and get some feedback about it. I made a pear cider with wheat DME added and fermented with wine yeast and brett. Wine yeast was added increase ester production by brett. Wheat and maltodextrine was added to leave something that wine yeast can't...

I have some grains left over from a 10 gallon batch of flanders red. It's enough to make 5 gallons of 1.030 gravity wort. Could I use this to make a low gravity sour? Is it possible to age to low gravity sour or would it reach it's prime quickly. I would love to have a nice sour drink I...

I made a Berliner Weisse with 60% wheat 40% pilsner. My process. Mashed with hops at 146 for 2 hours. collected wort for a total of 4.5 gallons. Cooled to 120f then added 1/2lbs of grains. Sealed in water cube and placed in water bath set at 116f . left for 4 days. Results in a very...

I plan on doing a Flanders red and AmandaK's extract lambic using two 13 gallon hdpe2 barrel. Has anyone tried saran wrapping the whole barrel with just the airlock sticking out to reduce oxygen permeability? Would it be better to do a 12.5 gallon batch to reduce headspace? To prevent a nasty...