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A pellicle is indicative of excess oxygen in your fermenter. The pellicle is the yeast or bugs way to protect itself. Can you keg 5 gallons and let the other 5 ride it out for a while?

Chugachbrewing you are awesome. Thank you for taking the time to do this

Found this old thread...seems as though it is possible to get decent results https://www.homebrewtalk.com/f127/cultivating-wild-yeast-local-honey-288543/

Doesn't honey have antibacterial properties? Would this severly limit the types of yeast and bacteria you can culture from it? I may be way off base here...

Are you guys also pitching yeast into these beers? Or only using the yeast captured during the cooling phase?

This starter turned out nice and tart. Pitched it into a berliner yesterday, we will see how it does. I saved some in a 50mL vial. How long will the lacto keep for in the fridge? Should I feed it periodically?

I am hoping to brew my first berliner this weekend. I purchased a vial of White Labs Berliner Blend. However, decided to try making my own lacto starter from apple juice and a cup of grain. I was not very technical in my methods. Simply opened a new half gallon of preservative free apple juice...

My copy has been preordered! Cannot wait to receive it

Jawilson did you ever figure out the issue with your pumps?

Chugach, where you able to confirm if this was all brett or a mix of sacc and brett? Sent from my SAMSUNG-SGH-I317 using Home Brew mobile app

This might be of interest...seems like Jeffrey Crane took dregs from an allagash bottle with interesting results. http://jeffreycrane.blogspot.com/2010/08/dreg-series-belgian-single-sour.html?m=1 Sent from my SAMSUNG-SGH-I317 using Home Brew mobile app

I would love some of the brett if you can acquire some! Sent from my SAMSUNG-SGH-I317 using Home Brew mobile app

I beleive the only beer that Allagash does not filter is their White. I don't believe you have their Brett in those dregs Edit: let me clarify. They filter out the brett and repitch a clean yeast for bottle refermentation. This was explained by Rob Tod on "The Session" a few years back Sent...

Let these beers age. If you have provided a bit more food for the yeast your brett will get to work. Just give it some time 3-4 months. Taste along the way, as long as your gravity isn't continuing to drop you can bottle whenever you like the flavor profile. Another option if you are looking to...

Looks great! Are you going to run a single pump?

This Lambic took 3rd place in the Sour ale category at the Southern New England Regional Homebrew competition last weekend. Came out nice and tart.

Sam, My yeast arrived today! Looks like EBY002 and EBY008 blew the tops on the viles. There is still a very small amount of liquid in each vile. I guess I will pitch them and see what happens! Excited to get this project going.

Sam, Thank you for all of your hard work. Your efforts are worth much more than the $4 you are asking! One question, do you suggest adding any yeast nutrient to our first starter?

Gravity dropped to 1.010 , aroma is very nice, notes of lemon/citrus and some pepper. The flavor is crisp and tart, not acetic, but tart like citrus zest or rind. I think I will see this beer through to bottle. Not sure if the yeast is a keeper though. Flocculation is low, it's slow to...

Funblock, That sounds awesome! What kind of flavors are you getting? What was the base recipe that you used for your beer? After stirring and raising the temp on my yeast. I had to clean the airlock out 5 times (should have used a blow off tube). Action has settled down, I will check gravity...