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I know I’m a little late to the game in this one, but I just stumbled across this. How did they turn out? Do you still have any seeds or rhizomes of these?

7 month old farmhouse ale grist with just Imperial sour batch kidz

Spontaneous fermentation at 7.5 months

Just learning as I go. The internet community is such an awesome resource, and brewers both home and commercial are such an influence, always willing to share their experiences and lessons learned along the way.

Using a microscope, streaking them out then growing them up. It was mostly Brett. Of the two strains I got, one has a strong apple cider thing going on, the other is a very fruity, pineapple-ish aroma and taste with some subtle stone fruit undertones. I did get a very clean sacch strain that...

I placed a couple of small mason jars of 1.035 wort, hopped with some leftover equinox hops to inhibit the lacto, out in an orchard under some peach and apple trees in March of last year. The jars had cheesecloth with a rubber band over them to keep the insects out. Left them out for 48 hours...

2 strains of wild Brettanomyces isolated from an orchard 5 hours after pitching

^^Same here, curious to hear the similarities

If it were me, I would probably shy away from the roasted barley and do something like some midnight wheat, or dehusked Carafa instead

Waxing: I heard people go both ways, you may have to run a batch through to tell if yours needs it or not. Base beer: 1. 70/30 would be fine, maybe add a little maltodextrine for a lil extra for the bugs to chew through 2. I use hopping rates to adjust the acidity as I make my first pull from...

I have a 15 gallon stainless keg fitted with a stainless racking cane, pressure gauge, and ball lock posts that I use as a solera for my Flanders Red. Once or twice a year I pull a 5 gallon corny and replenish with a fermented “clean” beer a couple weeks later. I can adjust the flavor of the...

I usually let my Brett IPAs go for 3 to 4 weeks then dry hop before transferring to keg. I find that this leaves a lot of the hop character that would otherwise be scrubbed by the fermentation

I made a 3.5 gallon batch of a sour Belgian wit beer aged on 3lbs of blackberries that turned out amazing. Two suggestions I have are when racking, I ordered some large tea bags to slip over the end of the racking cane so the blackberries don't clog it plus it keeps the particles out of my kegs...

A flame will sterilize where a sanitizer is just that. I flame everything and work in the presence of a flame when doing any work with yeast, just as a precaution.

I would probably shy away from the smoked porter but that's just my personal opinion take it for what it's worth. Maybe just add some diced chilies to it? The blonde that was mashed too high, now that sounds like it's just begging for bugs and bacteria!

^^ Blend it out

I bulk age in a half barrel keg. I primary mine in 7.9 gallon plastic buckets for a couple weeks with a clean yeast, then transfer to glass carboys with either bungs and air locks or rubber caps with a dowel sticking through instead of the airlock and pitch the bugs and let them ride for 8-16...

I've seen a Japanese beer that used seaweed to turn theirs blue

I've found my first generation Roeselares to not get super sour. I like using a couple different Flemish yeast blends for complexity. I use a half barrel keg for my solera to house my mother culture and just pick what possible blenders I like to mix into it, it's constantly changing over time...