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I used a 5 gal corny to sour wort a berliner style beer last summer and it worked great. I just released the pressure once or twice a day. Sent from my iPad using Home Brew

You lose a lot beer when you use whole leaf in the fermenter. They suck up a lot of liquid. That said, I've had better aroma when I dry hop with whole leaf, but I know this isn't true for everyone. When I use pellets in secondary, I only use 1 oz per bag. As others have mentioned, keg...

If you're referring to the WLP 644, while it's technically a Belgian strain (isolated from a Belgian beer), it's not a typical Belgian ale yeast. It won't produce huge phenols like the abbey strains (clove, banana, etc), or any of the typical barnyard, sweat, or hay flavors of Brett in mixed...

Try WLP 644 Brett Brux Trois - it produces great tropical fruit flavors. Here is a good thread about it: https://www.homebrewtalk.com/f127/wlp644-brett-b-trois-326861/ Mad Fermentationist used it for an excellent sounding IPA...

I've been thinking about doing something similar. However, I was thinking of doing it even quicker than the 3 - 6 months you're talking about. My plan was to sour mash (or sour wort) for a few days to get the sourness, then boil as usual to kill the lacto, then ferment 'clean' with Brett Brux...

I realize this is an old thread, but I was wondering if the automotive high temp silicone seal did the trick? I have the same gasket issue and had purchased some sealant rated to 700 F, but I want to be sure this will work.

I wonder then if the difference is aerobic vs anaerobic (or at least 02 depleted) environments. I seem to remember reading somewhere that many Brett species produce more funky acids & esters under anaerobic conditions. Can anyone confirm this?

Check out Oldsock's blog. He has a ton of great info about his solera project. http://www.themadfermentationist.com/2010/03/sour-solera-beer-barrel.html There are also a couple of Basic Brewing Radio episodes where he discusses it.

After some more reading, I agree. According to "The Yeasts, A Taxonomic Study" (Kurtzmen, Fell, & Boekhout, 2011), a number of Brett species can produce a pellicle under anaerobic conditions. I had no idea.

Wow - that's quite the pellicle. I'd say it looks pretty normal, but indicates that there is plenty of oxygen in the carboy. There is quite a bit of head space, which could explain the O2. How often do you open it to sample? Nothing wrong with a big pellicle, but be careful not to open the...

Count me in!

True, there could have been acetobacter in the culture from 3F. In either case, excessive O2 ruined what could have been a great culture

Acetobacter contamination might be an issue due to oxygen exposure. I've had this issue before - I drank a bottle Drie Fonteinen Schaerbeekse, closed the bottle with a rubber wine stopper, and put in back in the fridge. I pitched it into a 1/2 gal starter a week and a half later and wound up...

With regard to your second question, I think you want the barrel as full as possible (completely full) so that the wood doesn't dry out. Dry wood = lots of O2 and leaks. Also, I don't have a barrel yet (will your LHBS ship?), but there's been some discussion on this forum and here about...

I wondered about this myself as I planned my first lambic brewday. I used wheat malt with the main single infusion mash and did a separate cereal mash for the flaked wheat and added it to the main mash just before sparge. My assumption was that some of the late addition starches would be...

For those of you arguing about styles - I think the distinction here is between oud kriek and the more ubiquitous modern back sweetened krieks. Lindemans fruit beers are certainly lambics (spontaneously fermented in Pajottenland, wheat + pils malt, etc, etc.) but they are stylistically not...

You've probably seen this in other threads already, but reading Jeff Sparrow's book Wild Brews is pretty helpful in terms of learning about traditional production methods, styles, etc. (plus it's just a fun read for general beer-geekery)

In designing the recipe, I'd be careful of too much roast or bitter/astringent character from dark roasted malts. I soured about 2 gallons of extra runoff from a strong porter (modeled after Founder's Porter) that was 2% roasted barley and 10% chocolate malt. I used Jolly Pumpkin dregs; the...

Great article. One thing though, if you cap your boiled water and then shake it to sterilize the jar lid, you're most certainly reintroducing oxygen into the water.

Great article. One thing though, if you cap your boiled water and then shake it to sterilize the jar lid, you're most certainly reintroducing oxygen into the water.