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Question, how do you remove the grain basket with that recirculation fitting on there? Do you have to rotate or remove the tri clamp when you're done recircing?

I often brew lambic-style beers and have a 20 gallon single vessel electric "brew in a bag" system. I'd like to use some traditional techniques for producing a more dextrinous wort for bugs and long term souring. Since E-Biab tends to rely on thin mashes and no sparge, with all brewing water...

So I recently revived my culture of CMY01. I've done some 100% fermentations and some mixed ones with it... Has anyone struck upon a really nice combo with this yeast that includes co-pitching it with another brett or sacch strain?

Hi, I'm located southwest of Woodstock. When would you recommend putting rhizomes in the ground this year? Also, how do your Centennials do in this area? Any tips?

Quick question: we know that in the presence of some lactic acid, certain brett strains (such as Trois) produce more ethyl lactate, giving us more of those tropical fruit and pineapple esters. Does anyone have feedback on the best ways to get lactic acid in the mash before primary? Is 8oz of...

That's awesome, if you manage to get some Lithuanian farmhouse ales and the yeast survives, maybe we can do a trade. I'm in Ontario and have a few interesting strains.

Has anyone cultured up the yeast from Jovaru Alus?

I'd probably go with a pils/wheat grainbill and then add at knockout ~15 chopped kaffir lime leaves, lime zest, and lots of Motueka finishing hops.

Nice recipe. Any suggestion for how much tamarind paste to use if going that route? Since it is concentrated I would assume quite a bit less. Thanks!

http://www.brewerspantry.com/ is in Oshawa. They do pickups if you call ahead.

So, does anyone here who has brewed with Crooked Stave yeast have any updates or anecdotes? I agree with TNGabe about CMY001 - it gives a noticeable lactic character to my homebrew. Although isolated from Drie Fonteinen, it seems to be much more tart than Brett Brux Trois.

The following info may help. Chad mentioned that: "Hop Savant would have been primarily CMY001, which is an off shoot of the Drie strain. I haven't been able to check its stability but it has been fairly consistent so I believe it to be more "domesticated". Vieille and Surette will be a...

Yeah, I've made some enjoyable hoppy beers with brett and enjoyed them just as much a few months later. It just might not be close to the "AIPA" the OP was going for. I second the suggestion to try a 100% brett IPA.

^ Yeah, good point not to confound bitterness with hoppiness. Dry hopped sours can work well.

It's not going to sour it at all. At most it will lower the gravity a bit more, reduce some of the body and add some bretty characteristics if aged for many months, but by then alot of the hop aroma is diminished. Historical IPAs likely had brett in them from the barrels. Also, it's typically...

I recently racked a sour beer fermented with Trois onto 4lbs of underripe plums to age for a bit. Final results aren't in but samples tasted good.

I've got some fresh conan to trade. Looking for a unique beer from your region, or special yeast.

Wow do keep us posted. FYI, they make these syrups that work well for making carribean sodas like Mauby and Sorrel (ginger hibiscus drink).

Nice write-up. Definitely works well for ginger beer. I've been brewing water kefir in small batches for a few years. I find the amount brewed in one of those tall cylindrical pasta jars is a good amount for a starter. I then use that starter from the pasta jar to inoculate small amounts of...

The hops are key, but for those of you brewing with Conan yeast, any more thoughts about it? Peachy, could be Belgian or maybe British?