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So, the article mentions that they aren't really set up for large scale yeast production yet, and that they're mostly collaborating with small scale breweries. So, hopefully they get there. I think its definately a fun thing to experiment with, just wish shipping was cheaper. Hopefully I can...

Yeah, I used it. It was just a simple wheat extract batch to get an idea of what it tasted like. I thought it had a great flavor. I'm excited to try it again. I was thinking of a tropical fruit sour with some late Amarillo additions and dry hop. I was initially intrigued, because you can...

That's actually old. If you contact them they're more help. Matt Bochman has been the guy I've been talking to. He's very helpful. Here's some screen shots of their actual list. You didn't hear from me, but they could use some help on web design. The spreadsheet was too big for 1 pic.

Has anyone used this company? I've ordered from them and their product is actually pretty cool. They have a line lactic producing yeasts, and the flavor on them is pretty awesome. The one downside is if you dont live in there area, shipping is crazy expensive. The yeast itself is only 10 bucks a...

Sour brown ale with my mish mash culture. I love brewing sour beer!

Okay, everything seems fine now. That weird smell went away. Sorry for the panic.

Yeah, this is actually still really young, like months old. But I was just sampling it to see where it was at, and the flavor is great, just weird pee smell. I enjoy making sours, but sometimes the wait is tough.

I think I'm just being impatient. I'll go ahead and wait a bit longer. The smell is kinda like per, but not cat pee. More like a dehydrated yellow pee. Gross I know. It's actually faded a bit from a couple weeks ago. I just need to chill I think.

I've got a sour going right now and I just took a sample of it. I really like the flavor, but the aroma is weird. I was planning on dry hopping it with Nelson Sauvin. So the aroma might not matter that much anyway. I don't want it to sit too much longer, because the flavor is pretty great right...

Cool, thanks.

I guess what I'm asking is what's the chance of a commercial yeast infection when trying to do a wild ale?

I just meant I'd used that fermenter before, and wasn't sure if there would be enough residual yeast from that batch, after sanitation, to effect the ferment. I'm sure it's wild, but just curious of the likelihood that it might be something else.

I was trying to do a wild brew, so I boiled up 2 gallons of wheat extract, cooled it, and added it to about 1-2 lb of smashed grapes from the garden. It took almost a week to take off and who knows what all is actually floating around the air in the brew basement. I'm just wondering if this is...

Yeah, I did. I just bottles it though, and haven't tried it yet. What I tasted at bottling was really good though. It was just a gallon test batch. I soured some wheat extract wort, and then pitched the yeast, and it went crazy. I was going to let it sit in the bottle for a couple more weeks...

Okay, so I've checked the three carboys out, and they still look ropey, but they all look and smell different now. I think the yeasts are starting to take effect now. I'll just give them some time. Still curious what caused the ropiness. I dont know enough about bacteria, which ones produce CO2...

I hope the brett will clean it all up. Right now it reminds me of snot.

I was doing an experiment where I boiled up a 3 gallon wheat extract batch. I added some yogurt and probiotics, split it into three 1 gallon carboys to let it sour over a day or two. My plan was to pitch dregs that I'd propped up from 3 different commercial beers, and see how they compared when...

I had it in my car for a day, and then moved it inside. I think I'll just put it outside when its hot out, and bring it in at night for the next day or two. Then pitch the yeast. I used yogurt and threw in some probiotic pills for good measure. I've used yogurt in a small 1 gallon fermenter...

Has any one tried this? I'm going to do a berlinerwiess, and I am going to kettle sour my wort by leaving it in my car for a day or two to take advantage of the hot weather we're having. This this will work?

Hey! It worked!