Search results

I had pulled this mix culture of TYB Beersel & Lacto Blend off of another aging carboy (Belgian Pale w/ wlp550). Pitched it into a 1/2 gal jug with ~1L of 1.030ish starter wort. In an attempt to try to subdue the lacto in this culture, I hopped the starter to ~40 ibu. It kicked up a little...

Had pitched a mixed culture of a Brett Blend + Lacto Blend into a 10.32ish starter wort. (there was some sacch in there too) Let that run for 4 months, but never fed it anything new. 1.032 dropped to 1.003. Opened to feed it some fresh starter wort, and the aroma was amazing. Fantastic funk +...

I suppose the worst thing would be that this is evidence of something other than brett & lacto in this culture, something detrimental that I then pitch into one (or several) of my small batch aging beers resulting in something unusable. I'm certainly not expecting that to happen, but I've never...

hmm, aliens I am fine with. Wondering though if anyone has had a run in with these guys before. I'm hoping they don't have an affinity for messing things up as this culture will go into other beers. Anyone seen this or something similar before?

I have a 1/2 gal jug that I cultured a brett/lacto blend in. (TYB Amalg II and LActo Blend). It was a hoppy low gravity wort, the blend got going, fermented, and grew a thin pellicle. I pitched the blend 3 months ago, and I've been meaning to feed it, but I haven't touched it. Pretty sure...

nice... I think I'm gonna keep this one running in high 60's in primary a bit longer, but maybe transfer to secondary on the earlier side, throw in the lacto blend and ramp up into 70's, then see what kind of tartness I get. if I like it, I'll throw in the beersel blend and let that go for a...

Just saw your responde RPh_Guy. THe last time I used WLP550, it took 3 weeks to finish, although it attenuated at 83%. MAkes me think there could be some good sugars for the LActo now, but I was wondering if the very active sacch would be too much competition for it, or woul dit just do its...

If I decide to let this one ride out for long-term aging, is it still too late for the yeast bay lacto blend to add any acidity, or could it do some good work over the long haul? If I went this route I'd probably pitch the beersel blend and some dregs as well into secondary, letting it age for...

Hello All! Have an all extract saison in primary (57% golden light DME & 43% Wheat DME). OG of 1.057 and has been in primary BB with 2L starter of WLP550 for 2.5 days in high 60's F, chugging away. 1.5 IBU. Krausen has fallen, but still a defined layer of yeast on top and still very active...

Single body - dual gauge regulator and tubing ordered. Gonna taste one that's 9 mos into aging when it's all here

Thanks!!!

So, seems like there are several options on regulators. If I want one that I can also use with a keg eventually, I'm guessing I need a dual gauge that will measure vol of CO2 in the keg as well as output pressure for purging, correct??

Hello all, I have a 5# CO2 tank with a standard CGA320 valve with male thread. I'd like create a setup with this to purge the headspace on some aging carboys after sampling. Problem is, I don't have a regulator, just the tank w/ the 320 valve. At the moment I'm not using this tank on any...

Thanks, I took a couple ounces out, since I added a couple ounces, and may add more

About to pitch straight dregs (direct from 2 bottles) into one gallon. Dregs are blend of brett and bugs. Its a 4L jug, but right now it sits right at 1gal, so only about 8oz or so of headspace. Is this enough given that I'll be adding an ounce or so of dregs? Is the Brett going to take off...

planning to pitch a vial of WLP655 plus some dregs into a gallon secondary. Ideal ferm temp range for the 655 is said to be 80-85F. Is that range intended primarily for the Sacch as a primary fermenter? (Roeselare states ideal range as 65-85F) This beer will be aging for the next several...

Thanks Yeroc! I am going to do some oak cubes as well, but I was going to wait until later in the game. Did you put the oak cubes in at beginning of secondary? How long did you age, how many cubes did you use for one gallon, and were you happy with the oak character?

Got a Blonde Ale that I am cold crashing/clearing now, and I am going to put a gallon of it in secondary for long-term souring/aging. The beer is at FG of 1.011, and I plan to pitch only dregs from JP and Crooked Stave. My question is, at 1.011, would you just pitch the dregs and age, or...

Thanks Cactus!! So my next question would be, is 1.011 enough sugar remaining to create some sourness, but...it all depends. I think I may create a new thread with a more appropriate title

So, Lactose is the best choice to add after primary ferm as it is not fully fermentable by the sacc, correct? Is there some formula or calculator that will help determine how much to add. for example, If I have 1 gallon of beer that is done with primary and is at 1.011, how much Lactose should...