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Free carboys and bottles left -- must go this week or they're going in the recycling! FREE on pick-up in Hyde Park, Chicago (60615). Contact via DM here. Must be picked up by 26/8 - 375 ml ‘vinny’ bottles - multiple cases (photo) - 5-gallon glass carboy - Plastic carboys / better bottles...

Remaining items free on pick-up. FREE: 375 ml ‘vinny’ bottles - multiple cases (photo) 750 ml heavy bottles (for sours / higher carbonation etc.) - multiple cases (photo) Gallon and half-gallon jugs - multiple (photo -- but more available than pictured, some brown glass growlers too)...

Added some homebrew books I forgot to include (reposted below): Homebrew Books - 3 for $10 (photo of titles) Yeast - White and Zainasheff Malt - Mallett (For the love of) Hops - Heironymus Water - Palmer and Kaminski New Brewing Lager Beer - Noonan Brewing Classic Styles - Zainasheff and...

FREE on pick-up in Hyde Park, Chicago (60615). Contact via DM here. Must be picked up by 26/8 375 ml ‘vinny’ bottles - multiple cases (photo) 5-gallon glass carboy Plastic carboys / better bottles (3, 5, and 6 gallon) (photo) N.B: all used to make sour beers with brettanomyces etc...

In

Yes, but I noticed the sulphur before and waited till it had gone. I don't think it took too long. I guess you might be stuck with it if you've already bottled, I don't know. Maybe a vigorous pour and swirling the glass would help blow some off? I'd bet it was partly due to the health of the...

Yep, but it aged out: http://www.browneandbitter.com/2015/02/tasting-notes-bitter-saison.html

CHBG currently meet at Maplewood Distillery in Logan Square. Its a bit of a trek from Hyde Park via CTA, but doable, and they're a great group. They also run group buys if you want to get cheap grain. There's one coming up this month.

I don't know what was going on with this beer, but that funk has completely disappeared and been replaced by the expected fruit-forward brett aromas and flavours.

Thanks! I didn't do ferulic acid rest on the most recent one with Amalgamation (in fact I stopped doing them in general for just the reason you mention), so I wonder what's going on. Its still quite young so I'm not worried about it, but the aromas last time I checked it definitely reminded me...

I co-pitched half a vial of Amalgamation with some of The Yeast Bay's Saison Blend recently, and at this point (only a month in) its gone straight to sweaty gym sock funk---a similar flavour profile to where my beers with the Saison/Brett blend ended up after about six months. I'm not a big fan...

I've used it as a base malt in a few stock ale recipes, and a Flanders Red, partly with this in mind. They're all still ageing but they taste good so far. I think it would work well in any darker red/brown sours, and probably in pale ones too.

A little more information from The Yeast Bay's Facebook page:

Brilliant. Here's hoping for a Yeast Bay Stock Ale blend!

That's very exciting. Will you be sending those strains out to your beta testers? I enjoyed reading about the evaluation process last time, and I'd be particularly interested in hearing about these strains.

Found the description from last time they released it. I guess its probably just a variation on the White Labs strain:

Apparently Wyeast are releasing a Brett C strain as part of their spring Private Collection. No info on their site yet, but it could be another strain with English origins.

There was an episode of Basic Brewing Radio that included a discussion of this technique: April 3, 2014 - Hoppy Brett and Pasta Sour.

Wyeast used to sell a strain they called Brettanomyces Anomalus that was supposedly isolated from an English stock ale, but its no longer available. It might have been something similar to WLP brett c. I'm pretty interested in this topic as well, but sadly, since British breweries cleaned up...

I'm in the middle of a spontaneous fermentation experiment at the moment, and have been reading up on the fermentation cycle of lambics as a result. Oldsock has already mentioned that enterobacter will produce fatty acids that might serve as precursors for the esters produced by brettanomyces...