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My gluten-intolerant wife has asked for a ginger cider. I have two wine/champagne dry yeasts on hand: Red Star Premier Cuvee and Lalvin QA23 - should I consider either of those? My go to would be US-05, but I don't have any on hand and I don't want to pay to ship it right now (3+ hours from a...

That's what I figured - thanks! I've to this point used old, low AA hops for "bittering" my current solera brews, but would like to tone down the acid a bit. I soured a calculated 40 IBU Saison with JP dregs a couple years ago - it was sour, but very good (no sour-bitter clash). I can always...

For the past couple years, I've had a barrel Solera going in a 15 gal rye barrel - more or less a Flanders red type beer. It's always good, but I have more red beer than I like to drink. Time to switch things up. I might want to go to a Saison like recipe for the barrel - I can always seem to...

I'm skeptical that's a pellicle, unless you've really skimped on your sanitation. I brew intentional sours all the time and have never seen a pellicle develop in a week - not saying it can't happen, just haven't seen it personally. Looks like the tail end of fermentation to me. Also, with 20...

Chickened out. I'll try it sometime though.

I decided to brew with a packet of M31 from Mangrove Jack's that I'd forgotten about in the back of my fridge. Much different than Gnome (I think) but Belgian, and another Sacch strain into the barrel - yay, biodiversity! I'm actually excited for this - I haven't used this yeast before and think...

It's very likely that if you scaled up from bottle dregs that there is Saccharomyces in the mix, and possibly not B. claussenii. It's rumored that that strain will not ferment out on its own, but I've never tried it. Those that claim they have usually have used the WLP strain during those times...

I've got a 15-gallon Solera barrel going, and I think a chance to brew coming up in the next couple days (gotta take 'em when I can). Normally, I ferment my red in primary with Imperial Gnome (that I have slanted) then rack into the barrel for aging/souring. I do not have my yeast going right...

Ahh, in that case, I'll think you'll be happy with it. Cheers!

Yeah, probably don't have to worry about it being too sour if you already have it in a keg. Lactobacillus takes a long time to sour in the presence of hops. For this blend, I pitch and forget for at least a few months.

I've just brewed another Berliner with the second generation of this blend. Since it was harvested 8-10 months ago, and since I didn't want to make a starter, I got the wort going with Bootleg Oslo then added the slurry. Similar beer - 60/40 wheat/Pils, a few grams of French Strisselspalt for...

I'm considering plating a couple of my mixed cultures, partly because I'm bored, partly because I want to see if I can isolate different stuff. I don't have a microscope, nor do I care to purchase one - neither do I like spending that kind of coin on this type of thing nor do I like staring...

Very cool - I've been thinking of doing a spruce sour - glad I stumbled across this!

"Too sour" is in the eyes of the beer holder. At 5 IBU, I'd say nicely tart, but could be way off.

Yup, I've read that. I've also found that to not be true - I always ferment with an airlock. FWIW, Brulosophy found the same thing - no difference with or without airlock. Which brings me back to my original question - has anyone experienced the stall?

Be it Wyeast 3724 or WLP 565 or some other lab's variant of the yeast from the world's best-known Saison producer, home brewers are always warned of a stall at 1.030 or so. I've brewed with 3724 a few times now and have not witnessed it. 9 days ago, I brewed a Saison, used a fresh smack pack for...

I'm fermenting a Kolsch in a keg with Wyeast 2565, which in my experience, refuses to drop out. I'd like to add gelatin along the way, but I seem to be along the oxygen-free route: as I mentioned, I'm fermenting in a keg am considering spunding toward the end of fermentation, and plan to...

Sorry for the late reply. I occasionally use Clarity Ferm for stouts that my gluten intolerant wife tends to like, but I don't understand why it would have any effect at all on mixed-ferm beers. I say try it and see.

I'm brewing my first weissbier this spring. I have a pack of Wyeast 3068 that was produced in February. I've seen some recommend smacking the pack and pitching direct with no mention of cell pitch count. What's the ideal count? I don't want something overly clovey, but neither do I want a banana...

I can answer questions #2 and #5, I think. If you're willing to wait for a solera, then why use the fast sour method? These types of beers don't benefit from aging. I utilize soleras, but use the old fashioned method of souring. Neither produces inherently better beer. I use Brett almost...