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Went to check my first sour beer tonight, and noticed a second 'layer' (?) of stuff about 1cm (1/2 inch) below the pellicle. It looks a lot like algae. I'm sure it's not, and I'm not worried, just wondering if anyone has seen this before. Golden sour recipe, TYB Saison/Brett blend with Wicked...

Because we want everything, and we want it now!

My brew day was split into two batches. I won't get into the details, but in summary I ended up with 2.75gal of 1.042 wort at 6IBU (pitched farmhouse sour) and 2.75gal of 1.043 wort at 18IBU (pitched saison/brett blend + dregs from Wicked Weed Serenity). My grain bill was the Rare Barrel golden...

I started at 70F, and left it there for about 5 days. Once fermentation visibly started slowing I started raising the temperature slowly, ending at 75F. Now it is back at 70F, and I'll probably lower it to the low 60s in the next week. At 10 days, my beer measured 1.005. YeastBay recommends...

After 48h, I see lots of fermentation signs, looks like it was just a little slow off the line. Krausen looks different early on, especially the presence of little 'cotton balls' just below the surface. I posed the question about lag time of this strain (farmhouse sour ale) to Nick at Yeast...

I should add, OG was 1.042 and about 5 IBU.

MeanDeuce, what ended up happening with your fermentation? Slow starter or no starter? I'm seeing something similar. Pitched a vial of Farmhouse Sour (exp. Feb 18/15) into a 3 gallon batch on Jan 18 at 10pm and so far zero signs of fermentation (36h). Temperature at 70F, shook to aerate.

Thanks, I will keep an eye on your progress!

I recently ordered two blends from The Yeast Bay to try out, the Farmhouse Sour (Sacc/lacto) and the Saison/Brett. I haven't used anything but ale yeast up to this point. I'm going to try these with a couple of 2.5-3 gallon batches, and I'm wondering if I can handle them the same way as using...

Aaron, Save a few bottles in a room temperature place for a few months. Try one each month, see if the carbonation continues to get higher. All you can try to do is eliminate potential problems. In general there should be plenty of yeast remaining to bottle condition, unless you have lagered or...

I have experienced this and I would say you should consider an infection, or contamination with something that ferments the remaining sugars in the beer once bottled. Along with being over carbonated, the beer will probably end up getting thinner in mouthfeel. If the beer is turning out at the...

I have the exact same setup, and in my experience I think the biggest variations are from the crush, as mentioned. My efficiency seems to change depending on the brew shop. With your own mill, you control another variable in the process. An iodine test is the simplest way to tell if there are...

Esteemed Fellow Brewers, I've been brewing for a few years, but thought I should sign up and participate in some discussion. Living in Calgary in a teeny old house with my GF and a cat. Hope to have a pub in my shed soon! :) Dave