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Weird pellicle on a 6-month-old dark sour with Wyeast Pedio and Brett Lambicus. Does this look alright?

Based on experience, you will never have a great hoppy beer if you are bottling. Maybe good, but not great. IPA's need packaged in kegs with CO2 flushing during every transfer after primary fermentation.

I know there are a few old threads posted about this hop, but I had trouble finding good info on it so I wanted to post something more recent for anyone that is looking for information. I ran across a pound of the 2015 harvest of this hop and decided to put it to work. 3.5 Gallon batch: 7lb...

Never mind. Did a Google search and found this. http://suigenerisbrewing.blogspot.ca/2014/12/brett-trois-riddle-wrapped-in-mystery.html Very interesting. Time to dry hop and bottle!

Curious what it is then. Is it a Sacc strain, or just another strain of wild yeast, or a blend?

I brewed a 100% Brett IPA with Brett Trois from White Labs. I created a huge 2-step starter similar to what I do for lagers. The grain bill was 55% wheat malt and 45% pale malt. O.G. was 1.053 The beer took off in just a few hours and I let it sit in primary for 2 weeks @ 80º F. I racked to...

Tastes like apple juice. No sourness. Time to try again. I think I'll do a low gravity wort starter this time.

I made two lacto starters, both in separate 1/2 gallon containers of pasteurized, no preservative apple juice. In one I put a vial of WLP677 and in the other I put a handful of grain. I used my temp controller and ferm wrap to hold them at 113 for the past 6 days. The plan is to makea split...

How did this turn out?

Brewed a brown ale and racked off all but 1 gallon. Racked 3 gallons of cider on top of remaining beer and yeast cake. Kept in primary for 4 weeks then racked to secondary. Beer/cider tasted great. Beer has been in secondary for two weeks. Today I noticed this white film on top. Any idea what it...

I've used the yeast before and that was my experience as well. Not sure what to do at this point. That's what I get for not planning properly. Good excuse to get another carboy, I guess.

Thanks all. I'll probably just age this for a good long while and hope the sweetness mellows a bit.

I'd say it spent maybe 15-20 minutes above 158, but this was after it spent a significant amount of time below, and I am assuming most of the conversion would have happened by then.

Nope, didnt forget the hops. .5 oz Saaz at 60 and .5 oz Saaz at 30. This was a 3 gallon batch.

I have been brewing for over two years and have over 60 batches under my belt. I wanted to state that because I feel like a noob asking this question. I bottled a Dubbel last night and the un-carbonated beer was incredibly sweet. I have never had or really worried about bottle bombs, but how...

I am interested. I am assuming you used fresh peaches?

+1 on this for sure!

Guh, you guys are killing me. Dogfish Head stopped distribution in Indiana last year, which is where I live. I would kill for some 90 minute IPA, let alone a peach Berliner. My parents live in Ohio so maybe they can find me some.

That episode is what inspired me as well. This is the most fun I've had brewing yet. I wont know about the smell fading over time because I've polished off almost the entire batch and given the rest away. It is very interesting to hear what people think. Some people get all cheese on the nose...