Yeah, as far as I know the main function of hops in a mixed culture beer is to control the growth of lactic acid producing bacteria (LAB). Overall, that should roughly control the acidity of the final beer. The iso-α-acids and some other compounds in hops act against certain bacteria and slow or...
No problem at all! I'm glad the first batch worked out :)
Overall, the recipe looks good to me. There are definitely some aspects that set it apart but you knew that and you're having fun with it. I enjoy blending noble hops and new world hops and I bet cascade and saaz work well in this...
I don't know. I've been quick to cover the bottle on a commercial bottle of raspberry sour that was a gusher and all it did was deflect and paint my walls and friends in red. Lot of laundry done during that party. 😂
Looks like yeast rafts to me too. When you bottle you're doing another mini fermentation. It would be weird if you didn't see some activity.
Give a bottle a try. Take a small sip at first if you're worried. If it doesn't taste off then try more. Honestly, I wouldn't think twice to pour this...
+1 to simpler, balanced beer as @Miraculix and then others mentioned. Bavarian and Bohemian beers are high on the list for me. I also really, really enjoy saisons. I started out brewing those and they worked well for me, so I probably fell into the vicious cycle that @mac_1103 mentioned above...
Yeah, that just looks like a mix of micro. High O2 is giving you a quick pellicle. It looks like what I usually see called kahm yeast in lacto fermentations. If you only transferred 5% I wonder if it would take some time to further colonize. Going to a vessel with less surface area might help...
I'll second Rustic, which I believe is the Blaugies strain. It's a beautiful yeast and open top fermentation lends a great character. Mid to high 70s for me has worked well. Which is near the top of the suggested range as Miraculix mentioned.
That's your prerogative. The message I quoted was a person stating their experience. I refrain from speaking in absolutes or presuming I know more about someone's subjective experience than they do. I come here to share and listen and learn.
The pale Czech lager I have on right now was brewed with CUL from Bootleg! I agree the description makes it sound like Budvar. I pitched cool and then spunded and let the temp rise as the fermentation got underway. It took the beer from 1.049 to 1.012 pretty quickly and then leveled off. Great...