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Good thinking!

You still have those hops?

How do you make your starters? And you just save a cup from each batch and build it back up? This is what I want to do, but just using goodbelly right now. But would love to have a Lacto starter that has lots of different strains that I constantly keep

Yeah it’s a great deal!

Haha yeah

Yeah, but ABS is awesome and they’ll help you out.

I have opened two bottles from my most recent batch, a Cranberry Gruit, which were flat and stale; I reused Some bottles caps—use a lighter to pop off tops and they are not ever bent—from my previous brews, which I suspect is the reason for staleness.

I’m getting the wheat and pilsner

Nice! What did you brew? What did you like about? Are the flavors different than malt from say avangard or briess?

How did you like it?

How did it compare to other malts? Would you say it’s one of the best?

Do they even still have yeast in their bottles? I think it’s filtered now. This is my favorite “clean” beer

Gotcha yeah that’s what I was thinking. Well I know what I need to start growing and supply, is heritage/heirloom grain.

im going to be buying some Pilsner and raw wheat for lambics, and want to buy the Best I can since it’s just those two ingredients. What do you all think are the best? I can get locally Avangard Pilsner and Cargill wheat, but definitely don’t want cargill. And Avangard I don’t know much...

I didn’t think about messaging through Facebook, I usually message on IG. So duchesse doesn’t have any dregs? I think they have some, just not much

I just read mad Fermentationist’s dregs harvest list, he says it’s filtered so it’s a little difficult to culture, but you can pitch roselaire as your main then add a bottle or two of duchesse just to make sure. Or try a starter with it for a week or more before you pitch to your batch

The roselaire Blend has yeast strains in it you don’t need another Sacch yeast. Why don’t you harvest the dregs from like a bottle or two of duchesse and you can do a starter with it (shaken not stirred is my preferred method) and then you can have a really close duchesse clone. Pitch a regular...

My reasoning for racking is that way I can do a 6-7 gallon batch or so and ferment freely in the 30L speidel, and then transfer to the 6gal fermonster so that it’s completely filled with just beer and microbes, instead of wasting space leaving the trub.

What do you all think about repitching washed yeast from the trub of the same beer that was racked to secondary? My thinking on it is I’m getting rid of all the junk and then saving the yeast and bacteria to help Sour the beer faster, and leaving for food for brett once the yeast dies. Instead...

Haha I like that. I think you should try it with whatever you feel is right. I just did a bam Biere clone with it, and will probably use it for a Flemish Ale, I don’t know yet