Recent content by Elduder

You can harvest from the yeast cake, but the results will be unpredictable. The growth rates of the microbes in the blend are different, and what you harvest will have a different ratio than what you pitched. This is not necessarily a bad thing, and people repitch sour yeast cakes all the time...

FYI, the next preorder from bootleg biology starts July 5th.

I am a big fan of Gordon Strong's Modern Homebrew Recipes. Good insight into formulation and possible variations. If you like brewing better beer, I would highly recommend you check it out.

You could decarbonate a sample's worth to check for continued attenuation if you wanted to know for sure.

Those look great. I wonder if you could use the oven trick with the sugar in the mason jars. I assume they would be oven safe. Did the sugar boil or foam in the oven at all?

You need to decarb the cannabis first, regardless of the next steps. I do not remember the exact temps and time for that. Once decarbed, I would make a tincture with a high proof neutral spirit and then dose the bottles during packaging. Good luck.

I moved 5-6 various sized vessels twice over the course of 5 months, and everything turned out just fine. That being said, if you have the spare key to dedicate to the lambic, I would definitely do that. Edit: word.

Warm is also not that great for everything else, but it sounds like that ship has sailed. Keep us posted!

Brett and bugs can ferment and create alcohol. The equation to calculate alcohol content is the same as a clean beer.

70% pils, 30% wheat, mashed high around 156. 5ibus, 1.050 OG. Use a sour blend from your preferred yeast lab, and pitch in the dregs of some unpasteurized sour beers whenever you can. Age for one year and limit O2 ingress as much as possible. Unfortunately, there is not much in the way of fool...

My advice would be to give it more time. 2 months is very young for a mixed fermentation, and Brett usually starts to develop its flavor profile around 3-6 months. If you want to hedge your bets, you can keep adding dregs/microbes, but leaving it alone is a valid choice. If, in 3-6 months, the...

I prefer to add fruit when the beer is almost ready to package. Might as well have he fruit flavor be as fresh as possible.

Hard to say exactly, except to note that it will be shorter than a typical mixed fermentation. Dr Lambic is a big proponent of the staggered pitch approach and I believe he mentioned a 6-12 month turnaround. Check out his articles on sourbeerblog.com for more info.

Always best to pitch some fresh sacc to help with primary fermentation.

OP, how did you like the green magic? I have 8oz sitting in my freezer still and haven't heard any reviews...