I'd gladly pay $11 for a blend of high quality. This breaks down to $.22 a beer for a five gallon batch and obviously less if you reuse the cake after the first back. The difference in price between using this versus an obviously inferior Wyeast Lambic Blend is less that a dime per bottle.
All you really need to do is email subscribe to this thread and you'll be able to get some each time it's for sale as long as you monitor your email somewhat. I've been able to get what I wanted when it's for sale every time I've wanted some and skipped ordering anything a bunch of time. It's...
Yeah, I might do the same. I bought a bunch of them cheap to use with sours and I'm not pleased with them.
I'm not concerned with the temperature because I can wait for it to sour. No rush. If the hops are going to stop it from ever souring, though, I may just rack off and pitch a low/no hop...
My Melange smells awesome but isn't the slightest bit tart. I brewed it in August and it's been between 60 and 70 the whole time. I used 4oz of debittered hops in the boil, so I wonder if that's the issue.
Six going right now. 2 with ECY01, one with TYB Melange, two with De Bom, and one with De Bom plus a Brett blend fermented cooler to minimize the sourness.
I have a few in bottles too.
It strange to me how varied the experiences using this are. Maybe we should try to nail down some variables as to what was successful and what wasn't? My experience with it has been great so far. I have the second generation of it going currently.
Beer 1:
All grain (70/30 Pilsner/wheat)
No boil...
I had trouble with White Labs Brevis souring. I've used Wyeast's De Bom, which I believe has Brevis in it, and that soured fine. I can't figure out what the deal is.
Nope, not at all. Usually I use Fermcap so I don't worry about blowoffs, but I forgot this time. It didn't make much krausen but it was fermenting like gangbusters. You could see the CO2 running up the side of the carboy. I checked on it this morning and the krausen had dropped at it was at...
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