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I am EXTREMELY down on 648/Vrai -- I was seeking something like Drei, or like the BSI trois -- and I wanted to keep refining my all-brett IPA experiments (and thus didn't want to use the "wild sach/brux"--haven't gotten around to that yet) . . . . . . Vrai is gross. Very Ivory-soapy...

first starter was 20 gravity, 2nd and third were about 30, and then the fourth was about 38. In some of them I decanted off about half the liquid. And, between the third and fourth step-up, I believe I refrigerated it for about 2 weeks. The foam/krausen was missing in the 3rd and 4th...

Cantillon dregs stepped up about 5 times (and in the last 2 steps the krausen stopped appearing, and the wort stayed sweet after a week -- in the first couple of steps the wort fermented out dry and sour). Drei F dregs stepped up about 3 times, then the whole thing was mixed together (Drei F...

yes, I've been reading more and more about this online -- that is some kind of Pedio/Ropey thing going on. But here it was in my starter, after only a month or so . . . and then I pitched all that into my wort! I wonder if the brett that is in the dregs from Cantillon and Drei f. will...

HI I've been stepping up some dregs from two bottles of Cantillon (brought back from Belgium) . . . the initial steps had a nice (small) krausen, and seemed to build up well. Then, over time/steps, they stopped krausening and got more and more syrupey (ropey?). About five step-ups in, the...

Thanks, Gus 1 2 3 . . . If only I could get HF or JK here in Northern California . . . they don't distribute to my neck of the woods. Maybe I need to step it up and learn how to do trading (which sounds a bit complex), cause then could offer SARA or Russian River. Love the Coupage idea . . ...

Would love to re-kindle this thread . . . but we'll see what happens. Highly intrigued, because I've been trying to lightly tart-up my Saisons with no success, as the Brett keeps dominating and overshadowing everything else. My most recent attempt was 3726 pitched with a Brevis starter as...

Hello all, I have a Lambic-style beer aging away, for about 10 months now. It has been in the Primary (a 6.5 gallon glass carboy) for the entire time. About 3 months ago I added 7 pounds of organic, whole, pitted (frozen) apricots, and they sat on the bottom of the carboy for about a week, and...

Can you folks tell me what amounts of salts to an 5 gal RO-water batch, to hit this kind of pillowey / New England IPA quality? (I don't know how to calculate from the ppm amounts that have shown up in this thread . . . I don't have brewing software, and am simply going the Gordon Strong route...

Hello all, I'm trying to come up with a recipe for the Firestone Anniversary Ale . . . I know it changes every year, and that it is a blend of a number of their ales (some brewed just for blending) . . . but what the Anniv. Ale always seems to have is an amazing silky oakiness/vanilla-ness...

anybody have his email and whatnot? (his website has no contact info) (I'm hoping to buy one of his very-mixed-culture lambic blends) Thanks--Ted

Hi, Stumbled upon a company called "Boutique Yeast" in Colorado, and they allegedly are offering all sorts of wild/lambic/sour blends of yeast strains . . . but their website says everything is sold out, and they give no contact info. Anyone know the scoop, or how to contact them? Thanks--Ted

Do you folks think that its a goner? . . . (because it went into the fridge after only being at room temp for a day, so it didn't get enough time to "start" and create a C02 blanket, meaning it went into the fridge with oxygen in the head space, and now mold has set in onto the sugarey wort?)...

Hello all, I thought it would be a brilliant idea to make a starter wort (.030) and place it in a Mason Jar in the fridge, and then gradually add bottle dregs to it every few days from nifty beers (drei fontainen, to ol sour, etc . . . ) in hopes that I would have a stock of bugs to...

Hi all, I have a fermentation "closet" I built, with a heat mat and a temp control gauge. In this recent IPA, I set the gauge to 65, and then placed two 6.5 gallon carboys in, one with Vermont ale yeast and the other with London/1028 . . . . And the active first stages of fermentation cranked...

Watch out for the super pineappley nature of 100% Brett Trois . . . Maybe keep the ferment cool, so it doesn't go as fruity as my goddamm-Copacabana-Brett-Trois IPA did!

I've made a few ciders, and they all seemed dull next to my Saisons and whatnot where I've used Brett and sometimes Lacto/Pedio as well . .. Maybe these ciders were boring, because they had Campden Tablets prior to pitching the commercial yeast. BUT, the most interesting cider I've made was...

Hi PHDrunk I do plan on using a bit of Brett in maybe half of the split batch . . . Do have a strain you would recommend for "lemoney" (I was thinking Brett C). Also, I was gonna co-pitch the Brett in the primary with the 3711, or do you recommend holding the Brett back until the secondary...

Thanks for all the thoughts so far . . . (Especially about hop choices) . . . And, what do folks think about the difference between the two yeasts, WL585 (saison III) and 3711 ? It seems like the majority of home brewers gravitate toward the 3711, but I read multiple references to the 585...

Hello all, I've been playing around with Saison yeasts, such as Wy 3711 and WLP585 and Yeast Bay's Wallonian . . . . And I am still having trouble nailing this elusive "lemoney" flavor (not just dry and tart, but actually fruity/citrusy). I don't want to add actual lemon . . . I just want the...