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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.

I'm familiar with DMS. I've just never had it be a problem in a no boil beer, even using upwards if 80% Pilsner malt.

No boil is fine as long as you get it high enough to pasteurize the wort. Otherwise you get all the nasties that were on the grain.

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.

I ran it directly into a bucket and then used a heat stick to heat the wort to 180 for ten minutes.

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...

Have you tried emailing them? Most yeast banks are very communicative if you have questions.

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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I'm only seeing 09 and 17 in stock. Is there supposed to be more? Edit: NM, there we go!

I think the biggest consequence is that if it's Sacch, WL is going to have to increase cell counts in their packaging for it.

I racked a 70/30 pilsner/wheat De Bom onto 16 ounces of tart cherry concentrate. I then racked a 70/30 2-row/wheat no boil batch onto the cake. Two days later, it's fermenting like crazy.

It's a really weird beer, for sure. The alcohol heat on it has faded, but it has a weird combination of sweetness and funk which I don't care for. It's far better than it was when I opened one after it was initially bottled, but it's just too strange for me to enjoy full. I don't know how it's...

You can add them at any time.

Checked my gravity today, which would be 12 days since brew day. To my happiness, it had got down to 1.014. I racked it to secondary on some bourbon barrel staves I had cut into one inch chunks and soaked in bourbon for a couple months. I'm super impressed with this recipe; I've never used...

Ok, feeling better now. After a week, it's at 1.022 and the krausen has dropped. I feel like it'll still drop .004-.006. A little higher than I'd like, but not terrible.