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If you wanted a clean stout your not getting it. I'd say take advantage of this opportunity and put in some oak chips and a half pound of table sugar, pour right in you don't have to worry about infection anymore. Leave it a year and you will have something delicious on your hands Don't rinse...

Don't secondary unless your beer really needs it. All the bull**** about yeast autolyzin is crap. I've left beers on cakes fr 6 months and they taste better after. Never secondary unless you really need to for something, dry hopping doesn't count, and even then only do it after a month

I always first Wort hop and add a pound of cane sugar. Not controlling temp also gives me a notable ester character in my brews as well.

Belgian- Trappist high grav English- London ale III Hops- EKG and Amarillo/centennial

Yes you can use it to make a starter. Make sure it is not just a bottling strain like most of the Belgians use. Usually craft brewers will bottle condition with the same strain they ferment with but it's good to search it and check. Just make a step starter to build it over time. Be VERY...

Do a one gallon pilot batch w wort from some of your future brews to see how it tastes w different malts, as well as determine the time it takes to finish, some wild ones will take months. If you know a microbiologist he can streak it out and isolate the numerous different strains you have...

I would not worry, the fruity esters it would throw off, as an english yeast, will still be in style and may be tastier.

I dont think esters will come out of it, you add the sugar at high krausen so the yeast have had chance to eat all the complex sugars, or get a head start, then you add the simple sugars that are much easier for the yeast to metabolize so they dont get tired eating the bigger stuff. aka its so...

this is the saison dupont strain i believe and they do their fermentation at 95F to pump out all those funky saison flavors so dont worry, hotter is better. Go for the funk, and just leave or repitch if it gets stuck, it will come down eventually

I live 5 mins from the shop and I'd rather drive an hour to another shop. It's kind of bonding point when I meet all the local homebrewers. Sacks are the only thing I'll get there if I'm forced.

Id say chill and let it ride for a while, then add hops a few days before you bottle. Its cool you got the pellicle, it could turn into something nice after a while, just a funky black ipa, keep an open mind. maybe throw in some sugar since those guys will eat everything up, maybe so much that...

haha yeah i noticed your location, i was in ashburn and just moved to arlington. Are you part of the local club? ive been meaning to join. Also have you dealt with the lhbs guy whos a massive ******? im driving from arlington to frederick just so i dont have to deal with him

The whole thing is about the yeast being stressed and giving off chemical byproducts like esters. some beers are supposed to be underpitched to get esters and other goodies out of the yeast while over pitching just means it will finish faster and might be bad since you have more bud scars and...

I have not been able to find a definitive answer of what this blend is composed of. Im assuming from the description is wyeast 3522 belgian ardennes and Brettanomyces Bruxellensis, but thats my deduction from the description. If anyone who knows someone at wyeast can really say Id love to know...

Im pretty sure its Belgian Ardennes, but its an awesome blend. It took my Belgian stron from 1.110 SG to 1.020 SG in 4 days.

At this point I am assuming that the only sugars left are unfermentable. I am very pleased with the flavor. I am simply trying to find the best way to carb for bottling without causing bottle bombs or having sweetened flat beer. I have never krausened a batch before and I am hesitant to try...

Thanks for the response! finding what the attenuation of brett will be in in a bigger beer is the real question, as that will determine when I bottle. I have this beer in a 5 gal glass carboy w an airlock that will be removed for tasting about every other week or so. Any recommendations on...

Brewed 4 galllons of a massive Belgian Dark Strong w/ OG 1.110 and pitched single activated 3789 smack pack. Nothing for a day or so... then a huge krausen. 4 days later yeast had fallen out of suspension with an FG of 1.021. So im at about 12% abv, which i believe is why the yeast fell out so...

To throw another variable into the equation the OG was 1.140 and FG 1.040... So would it be worth it to simply pitch only the small starter, of WLP001, since there should be enough sugar left to bring it down a little?

Sounds good, thanks! This seems like a very logical remedy and better than anything I was considering.