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Long and multiple discussion about this on Milk the Funk..it acts like sach in many ways..growth and fermentation..but also acts like brett in several other ways.. in the end science does not lie..

I have brewed several Belgian dark sour beers and I think if you mash low and allow the Belgian yeast to attenuate well or possible add brett first and than blend with your over sour version you can reach a level you might like. I find tart cherries gives a lot of acidity and bugs are usually...

If you have plenty of the non sour version..pour them together in a glass to your liking..or brew up another few gallons and let it ferment all the way out and blend it back to the over soured version.

Glad you like. Show pics when you get it all setup.

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I uploaded images into my equipment gallery for anyone interested.

If anyone is looking into all grain, building a stand, using pumps. .I have collected a bunch of the CPC high temp quick disconnects. Selling them all cheap. 4 female end 1/2 npt (5 $)14 $ retail 4 female end 1/2 hose end (5 $ each) 14 $ retail 3 male end hose and 3 npt 1/2 (4 $...

Ok..well of the jolly pumpkin drinkers...how highly carbed are threse...some I know are over 3.0, maybe as high as 4.0? Any help on this?

I have a sour saison I wanted to bottle at around 3.5 to 4. Dont want bombs..curious if anyone has used jp bottles..i know they are strong...and that they have some hi carbed beers. Jay

Well it wasnt a 21 year mead..but my berry melomel is around 18.5% abv. It was 21# honey and 18# fruit. Was drinking it at 3 months...sure it will get better with age but Its darn good now. The dark fruit tannins and hi abv should let this age nice for a long time. Jay

Any progress?

Im a little new to this yeast..but it is a beast for sure..I was curious how well other saisons have aged in a keg with this strain or well the style in general..I left in primary three weeks, crash cooled and plan to keg..but wasnt sure how much better this will get in time in the keg..its...

I would have ordered from them again, but I could not login..problems for some reason. They said they would get back to me to reset my password..never happened after 2 weeks. I ordered from someone else because I could not wait. If they are so busy they can not help than hire more or better...

I think if fermentation goes well you'll be more than fine. I tasted my current batch at 2 weeks and it was good. you could brew it in june and be plenty good.

I use software and always hit mine fine. Heat water a bit above your mash in temp..let the temp drop to your mash in temp. Mix and than wait 10 minutes, re mix and check temp. It takes a few minutes for the mash to settle..so if you check them temp right after you mix the grain in you will...