Recent content by youreanimpulse

I've used Gigayeast Conan, Yeast Bay Conan and Conan grown at home from a can. All behaved basically the same. I use London Ale III all the time and it behaves quite differently and the character isn't all that similar IMO. I have liked it better so far, although I'm trying the Imperial...

I think he means pitching commercial bugs to sour in the kettle, in which case I recommend it over grain. Brevis or if you can get some Omega lacto blend. Or I use Nancy's yogurt which works great. Much higher success rate without the mystery bugs.

Apricots and peaches. Or dry hop with Amarillo. Or both.

Yes, live yogurt or good belly are both the best sources when you can't get to the brew store. They are also better than grain anyway. Buy those things or pure commercial cultures or it's pretty risky.

Could also be too much fruit trub in bottles. I had a raspberry saison like that, but it was only bottles with a lot of sediment.

Yes Amalgamation gave me a gnarly pellicle. I didn't use a bucket or even open it until it was done. It was also one of my favorite primary Brett experiences. Great choice! FWIW other Brett only batches with different yeasts have given me pellicles maybe half the time. Oxygen contact is...

It's just not safe in primary if you want your main yeast to survive and make a contribution. Secondary/bottling pitches are quite safe.

The IBUs will be much less than theoretical because of the low ph boil. That was my point, at 3.1 ph 40 IBUs was non-existent. Now, if you want to do a traditional long sour, I'd be careful. Depending how long it'll go I usually don't go over 30. But a kettle soured IPA should be fine with more...

I did the Trinity recipe with very little modification last winter. Used fresh yogurt whey to sour pre-boil to 3.1 ph and then did a regular IPA boil, 40 (theoretical) IBUs bittering and a 5 oz really long hop stand at the end, then a 5 oz dry hop after fermenting with Conan. All Amarillo. It...

The line cleaner breaks up the biofilm. Like soaking a carboy with PBW, same idea.

Agreed about the headspace. If it's in a bucket or has lots of headspace in a bottle it will get worse. Top up, transfer, CO2 purge, whatever you can to lower headspace and prevent acetic acid or ethyl acetate from ruining the brew.

Could be, but I've always heard it's lacto in JP. Also Cascade is similar in hop tolerance and it's definitely not pedio.

Looks like mold. Nothing good for brewing looks like that.

I say go for it. Imagine you lautered more originally then soured. Theoretically sugars would be diluted slightly and souring would proceed the same way. Then you'd boil off the extra water. In my mind it's not different.

I think the rest of your steps are good. If it doesn't attenuate as far as you want you can raise to 72 for a few days at the end. I tend to run it from 65-67 for 3 days then 72 till it's done. Pitch a good sized starter, as the low ph will inhibit yeast somewhat.