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I would pitch the small jar and make another starter with the large.

Toss it. Why ruin the other four gallons if you don't have to

A little bit better answer than my previous one. First of all you already have two years into this what's another 6 to 12 months. If it was me in this predicament i would brew the same beer ferment it out with a clean sacc strain. Then pitch a menagerie of Brett strains in secondary. Use that...

+1 blend it.

For mixed fermentation I use wyeast or grow up bottle dregs. For Brett beers I use white labs and bottle dregs. For lacto only I use a probiotic called pb-8. I really like adding fresh packs with bottle dregs from 4 to 6 bottles

I brew up an extra gallon every brew day just for bottle dregs. Let them sit for 6 to 12 months. If the beer is good the next time I'm brew it I do 10 gallons and split the batch half sour half clean. I just use the cake from the gallon on the sour.

Dear neighbor, My front yard is not snow storage for your driveway. Keep it up and I will get a skid and dump trailor and you won't have a driveway til spring. Remember Christmas is coming and you will be at your cabin for a few weeks. I would just start throwing my spent hops on the ground for...

I would go with more at least 1.5 pounds per gallon strawberries fade fast. May I also suggest going with frozen strawberries.

Fenugreek will add maplr flavor. I'm not sure how much to use though.

It's gonna take an awful lot of strawberries to get strawberry flavor I would go with raspberries personally. A pound per gallon gets me where I want to go. Fructose is a simple sugar the sacc will have no problem fermenting out the sugars from whatever fruit you use. Don't worry about that...

Oh my god you need to send this to me for proper disposal. It looks like krausen that didn't fall out no worries.

Kinda want a culture now. I have a bunch of sour browns I've been thinking about blending. Glad everything is working out for you.

Has any one used green coffee as an additive? I'm brewing a stout in a few weeks and I plan on splitting the batch with 05 and some dregs from my cellar. I have been thinking of adding a touch of green coffee to the sour side. I'm also thinking what other direction I could go with green...

What does it look like? If it is green dump it if it is a white powdery looking taste it. I know unintended infections rarely produce a hood sour beer. But you will never know if you don't try it.

Do it

Had an equipment snafu today. While mashing in. Me "%@-$- we just lost the bazooka tube." Brew partener in the most monotone calm voice. " Well now it's a 10 hour brew day." The way he said it was so funny I about pissed myself. Happy Saturday.

Dear past self, You sir are a knucklehead. Really you were at the hardware store buying new tubing. Why on earth did you decide not to grab the screw for the grain mill. I don't know. Maybe you like crushing 30 lbs of grain by hand. Masochist. Sincerely hoping I remeber next time.

This is pretty tasty http://byo.com/hops/item/2349-gose

If your work commute is long or if there is opportunity at work binge listen to brewing with style and brew strong from the brewing network.

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