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Well, so this is my situation, and I came to you for advice. Two years ago I brewed a lambic with Wyeast 3278 Belgian Lambic Blend. My plan was to brew another one the next year and so on, but many things happened and it wasn't possible. Now for me it's impossible to get more of that yeast...

Nope, it is infusionated and fortified wine.

Shouldn't we open a thread with vermouth recipes and discussion? I can't find nothing about it in this forum.

Anyone has a clue about this? Haven't tried it, but just from reading the description I think I'll love it.

Not sure at all, just guessing. I like the idea of a berliner. Thanks!

I think for that I need lacto too, right?

Hi, I made my first 100% beer, a Farmhouse ale inspired in this recipe. I'm planning to bottle next week, so I'll have a nice yeast cake fresh to use (I know there are discussions about this, but I've done it many times always succesfully). I guess the brett strain is B. claussenii, due to the...

Yeah, and using that number in ProMash you still get the OG without adding the candy syrup.

Hi, there. I was planning to make the CSI clone recipe of this beer but I realized something odd. The recipe, the odd part (5gal): 10.5lbs Pils 5lb Pale 1.5lbs Dingemans Cara 45 3lbs Amber Candy syrup OG 1.096 FG 1.014 Full recipe here. My concern is that if I put that grain bill in...

Is it a wit??? Damn. That’s even more twisted. A wit strain that is labeled as a wine/mead yeast that is used to make belgian beer 🥴 I have to get a vial of this.

Oops, I forgot that little detail. I’m talking about WLP720.

Hi, there. I've alreay read all the post but still can't figure out why are they using a wine yeast to make beer. I'm kind of new in the brewing world, so there are some things that escape from me. Is the crazy mash schedule of CSI intended to produce very fermentable sugars for the wine...

Hi! Yesterday I made my first beer with this yeast, a berlinerweisse, but I’m concerned about two things. Maybe you guys can help. 1) 24 hours and no activity at all. Nothing. Is it normal? Is lactic acid production “invisible”? I mean, with no CO2 nor krausen production? 2) For sure I’ll be...

Cool. Great explanation for understanding the misterious brett. Thanks.

I'm usually a beer brewer, but once in a while, I go into cider making. My problem is that, again, once in a while, I have serious issues carbing my sparkling cider. What I do is following the standard beer brewing method: pitch yeast and nutrients, wait for full fermentation (around 4 weeks)...

Thanks, I think I’ll do that. May be racking to secundary just a little bit before primary strain ends up its work. Unfortunately Belle Saison is the only saison strain I can get arround here. It wasn’t bad in my last batch, though.

Hi, there. I’m planning to brew a saison (Belle Saison yeast) with a touch of brett (bottle dregs from a wonderful Old Ale). It’s my first time doing co-pitching and I’m curious about when to add the brett. Belle Saison is a monster that will carry the base beer down to 0.99. If I wait until...

Thanks, guys. All that you have said makes sense. I had that problem with my wits and with one or two of my young beers (an Amarillo Pale Ale and an Oatmeal Pale Ale). They were all bottled pretty early, so there's the possibility of a misreading in the refractometer. I'll be a little more...

Dumb question: Why opening an over carbed beer is such a pain when you have champagne, with twice CO2 level, that is easier? Thanks! PD: I have had problems with my wits that were supossed to be bottle conditioned to 3.5 CO2 levels. Maybe I miss it a little, but soooo much to always have...

What about not pasteurizing the fruit and using it as the bacteria source for souring? I know that wild fermentation can be tricky but does my idea sounds too crazy?