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I am hopeful that the front end sour will be given at least a bit of depth/complexity by the WLP648. I would prefer a properly timed starter to judge that though.

the WLP 648 took a couple days to take off, as expected. Did not get it as hot as I would have liked to begin ferm but held about 80 the first 2 days. Now pretty vigorous ferment. Airlock smells vaguely fruity. We will see how long it takes to work the wort down to dry.

This is a pretty simple brew I did with a bud over the weekend. Haven't brewed in awhile and need to get back into the swing of things. I am posting mainly because I have not seen a lot regarding anecdotal experience with WLP 648 (Brett brux trois vrai). Simple sour grainbill 60/40 White Wheat...

My experience with aging on cherries has been good, although I have used dried Montmorency, never gotten my hands on good local ones yet.

So my beer using this is now at almost 8 months in the fermenter, thinking about bottling one of these weekends...pretty hopeful per the above that this much time will give the beer a nice complexity.

I tasted one of these over the weekend. Very standard tasting lager with a hoppy bite. Seems good for an early taste of a first effort.

bottled this today ferm day 14. FG 1.014 ABV 4% sample tastes good. Now carb and patience.

10lb pilsner malt 7 gal h2o mash 60 minutes boil 90 minutes @90 .5oz independence 1oz citra @60 .5oz independence 1 oz citra @45 20g saaz @30 20g saaz @15 20g saaz cool, pitch two pouches 34/70 SG 1.045

527 + 6 gallons of Belgian Cherry Saison 533

She looks beautiful, disappointing if the flavor doesn't deliver.

Blackberry wine

Yeah since we went to Zoom I haven't gone to any meetings. It's too sad to sit there talking over each other when I want to be in a bar stumbling around.

Hey man good to be seen. Really was slacking on my brewing after we moved finally getting back into the swing of it again. Hows the little one?

finally pitching my SBK pouch. Grist was super thick and malty used two packs of belgian dry yeast now day 14 pitching SBK with 4lbs of dried unsweetened cherries and a simple syrup to get things amoving. Pretty excited to see how she goes in like June 🍻

I figure it can't hurt to just go 90 minutes, thanks.

Haha well I would classify it as "Warm fermented" because my basement is cold and right now is maintaining maybe the higher end of lager ferment temps but I'm not going to do anything in particular to ensure that stays the case. I'll pop the fermenter down there and forget it for awhile and we...

Hey Guys. Long time no post just back into the swing of brewing. Have followed this thread for a long time and now have access to a cold basement. Plan: 100% Pilsner malt grist 60 minute boil (DMS issue real or not?) with hop additions at the 15 minute marks in descending size. Then cool...

nice view man.

Long time no see boys. Cheers to 2020.

Love this method an incorporating Brett in the mix as well, awesome as always rPH!