Recent content by BrasseurGeorges

Petrus filter and pasteurize. https://www.homebrewtalk.com/f127/does-petrus-have-viable-dregs-441470/

That is actually a pretty fantastic description. I've been saying pineapple and mango, but that really just cuts to the chase. Sent from my iPhone using Home Brew

I used K-1116 once in a series of cider experiments and thought it was just awful. Sent from my iPhone using Home Brew

I've considered it myself, though never tried. The thing I like best about the idea is the big mouthfeel D-47 provides, which brett seems to lack, so I could see it being a good primary strain with a brett secondary, or blending component alongside a brett primary with a split batch. Sent from...

Nice, thanks for sharing. Keep us posted! Sent from my iPhone using Home Brew

Winemakers tend to really baby their yeast to avoid reduction. Rehydrate in de-chlorinated water with Go-Ferm, add a bit of must, ensure the temp drop is no more the 15F (IIRC) before pitching, add Fermaid-K at first sign of fermentation and 1/3rd sugar depletion, rouse yeast daily, etc. This is...

I can appreciate "barnyard funk" as a method of shorthand, but it doesn't tend to add much to the conversation. It's like saying an IPA is "fruity." Really? What fruit? I can only see using a term like this to describe the intensity of that flavor category ("light barnyard funk") before moving...

This hobby is rife with regurgitation. I'm not all that familiar with the smell of a horse, barn, or goat, so I don't use these as descriptors. As close as I can come is my take on brett brux (pear, leather, and hay). More specific to your question... Sweaty horse blanket? Guess I'm not...

This is a good point, especially with all of the long chain sugars the wine yeast will leave behind, unless you intend to let the brett work on it for a while in secondary.

Oh sure, I'm not talking about the difference between simple and complex sugars. I'm talking about the difference between clear candi sugar and sugar (there is none [other than money {which you've already spent}]). Just good to know for next time. Dark candi syrups and sugars are a different...

Of course! It will...

Looks like a fun experiment. I think it'll give much more the impression of a PA or IPA with orange peel than a wit, but you'll have to let us know how it tastes. I'd also pass on the clear candi sugar to save some $ with no discernible difference. Anyways, have fun, keep us posted!

Ok, so we're talking 80-something. I could see that favoring lacto and quick development of acidity.

At the risk of hijacking the gentleman's thread, I do want to follow this a bit further down the rabbit hole. We talking 75F ambient, or fermentation temp? Jealous of your Consecration. It's my favorite American sour and we don't get Russian River here in MI.

2-3 month with Roeselare, eh? That seems unusually fast. I do like my sour beers very acidic though. If it's not a matter of temp, maybe it's one of taste or some other form of voodoo... Ok, so back to the OP, staggered pitching in carboys. The only other thing I can think of that may help...