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Champagne yeast isn't all that great at fermenting complex sugars so no, that's not a good combo. Use 3711 to dry it out if you want or just wait out the 3724.

Congrats! Heard from a buddy that I took 2nd. Super stoked! Anyone know what 2nd place was worth?

Anyone making the trip to bells?

Wyeast lacto in primary with a small amount of s04 so it'd drop clear quickly.

Got the email as well. Almost didn't enter because I wasn't totally happy with the end product. Who says you can't make a decent sour in a month :D

How big of a starter? How many vials? I recently talked to a white labs rep at Bells and he recommended 3 vials in a 2L starter for a week prior to pitching in a 1060 5 gallon batch.

The French oak amber and the rest of the barrel is a collaboration with winters and another friend. We just pulled 15 and brewed another 15 to replace it. We are slowly turning it to a sour brown. Curious to see what this next pull is like. Should be getting it kegged this weekend. Jeff, I owe...

Got yours as well! Can't wait to dig in!

Just shipped out to James, can't wait to try his Kriek!

Bring it on people :) I only have 4 bottled of the French oak amber but I have a lot of the sour stout. Pm me with what you have and the details so we can get it done!

Man, I'd love to taste this! Congrats on a successful brew.

What's your point? Just trying to argue? You know that lager yeast is SACCH right? Chad has stated in the past that lager rates are need for a successful all Brett ferment. Under pitch results in under attenuation a lot of the time.

That's a ton of crystal malt!

Brett super attenuates when lacto/pedio come into play but not on all Brett beers. Store bought Brett cultures contain a less viable cell count than sacch packs so a starter is a must no matter the gravity.

I lost all my old emails but that info came from Chad Yakobsen of crooked stave who did his masters dissertation on brettanomyces. It's pretty common knowledge these days.

Yeah, 3 of us split a new holland dragons milk barrel worth of the stout. That barrel is now our solara barrel. The stout is like JPs madrugada obscura on steroids. I have some to Craig from brew bubbas and they reviewed it on their podcast a while back. I'm in Muskegon on the west side.

I have 5 cases of the stout! Hit me up next year for sure.

I've asked this before with little interest shown but maybe the growth of wild brewers will change that this time around. I currently have two medal winners bottled. One is a 14% Barrel aged Sour RIS and the other is a French oak aged Amber. Anyone? Looking for all brett/sour and anything in...

No, you need lager pitching rates on ALL BRETT beers. And yes, it does act like a sach strain as far as attenuation percentage. I have a barrel aged RIS that was fermented clean and put in with Brett/Lacto/Pedio. SG was 1.120 and it finished at 1.018 I can't imagine you'll get much past 1.030...

Youll be fine just adding the dregs. Your all brett fermentation shouldn't take it much lower than 1010 and I'd expect the dregs to take it down a few more points in a couple months.