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I just tossed mine in there but you could boil them for a bit, but that might kill any bugs (if any) that are living in the wood. I ended up racking off the currants about a month ago. Gonna let it go until October and bottle condition 3 gallons, keg 5, and leave about 2 for the beginning of...

Two months ago I transferred my Wild Lambic to Secondary. The Lambic was already forming a small pellicle at the time of transfer, but here it is two months later: Around that time I brewed a Saison, and pitched my wild yeast collected from the Lambic along with Brett Trois. I'm excited to...

I fermented my first patch (brewed around April 2014) with the Abbey yeast first and then pitched the roselare. A few months later I brewed another batch with all Roselare, let it ferment for a few weeks, and blended it with the first batch. The way I saw it the second batch acted like a big...

I would add the currants after the sacc is finished. The sugars in the currants will be food for the bugs. I think I added my currants 6-8 months ago. Wondering if I should rack off them....

It's about to be three weeks since I brewed my "lambic" with wild yeast. I tasted it last week and it reminded me a lot of a belgian trippel, and had some alcohol bite to it. I didn't smell or taste any sulfur. It was really clean. I am wondering what to do going forward. I am certain I will...

Just realized I accidentally wrote 60 instead of 68. I raised the temp to 69 last night, but there was already a krausen forming and some airlock activity. Looks like I'll be ok.

I'll warm it up when I get home. It's still a little strange that even with a starter there is this much lag time. I believe I may have had a similar experience with Roselare.

So I pitched the Melange starter on Saturday afternoon and have yet to see any airlock activity. The wort is sitting in my fermentation chamber at 60 degrees. Their website says that the blend contains two sach strains, but maybe it just takes a while for this to get going? I'm thinking of...

I made a starter for my melange blend that I'm pitching into a Flanders Red tomorrow.

Thanks. Given enough time, wouldn't the Brett be enough to ferment the new beer out without Sacc?

I've used White Labs' Abbey or Trappist strain for a few of my sours that I wanted some Belgian character, such as my RR Consecration clones. I've brewed Tart of Darkness and you want a neutral yeast such as Cal Ale or S05.

Do you have the equipment? e.g. Co2 tank, regulator, quick disconnects, kegs, etc.? Assuming you do, it's a simple as carbonating the beer, hooking up the lines, and dispensing. You can use a picnic tap on the beer out line, and put the kegs in buckets full of ice.

Brewing 16 gallon batch of Flanders Red Ale at a friend's house. My batch is going to get 3rd generation Roselare Dregs and The Yeast Bay's Melange Blend.

My kegs can sit for a few months so I would be worried about imparting grassy flavors. Removing the sack after regular dry hop schedule is complete I think ensures against this happening.

Seems like a lot of work. I don't understand why you would pitch the gelatin so early, as hop particles from the sock could still escape later and cloud your beer. I think you can do all of this without have to transfer to a second keg. I would transfer to a keg, throw in hop sock, purge with...

Considering these beers are meant for long term aging and the high likelihood of dead yeast cells in the trub, I would suggest the following: 1. Rack old beer into new vessel leaving behind yeast cake 2. Wash the yeast cake via methods outlined in this forum 3. Pitch washed yeast, maybe two...

Do you guys think the oak chunks are enough to innoculate a new batch after sitting in the beer for 6 months? Could you make a starter from these innoculated oak chunks?

Something else I suggest is that if you plan on harvesting yeast from sour batches, you do so before adding fruits or other additives. I left my sours in primary for the entire time, added fruit, and then kegged due to the limited number of fermentation vessels I have. Washing the fruited...

I think adding some US05 or other neutral yeast is a good idea as you will ensure that the beer gets a proper primary fermentation. I recommend pitching the neutral yeast and your bugs at the same time. In a Q&A on Brew Strong about sours, A JZ highly recommended making a starter for Roselare...