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After I stepped up a starter yesterday, I did a little digging and found this presentation by Mitch Steele from Stone: http://www.mbaa.com/districts/NewEngland/Events/Documents/2012_01_20BrewingExtremeBeers.pdf He talks about repitching strategies, and while they "almost 100% repitch from...

For anyone interested, i added the dregs from a 12oz bottle of unfiltered Enjoy By to 200mL of ~1.020 wort. Within a day there was some activity and it still has a small layer of bubbles on top, so it seems to be working. While you are definitely right about a lot of breweries doing this, the...

Did you wind up harvesting this? Just picked up a 6-pack and was curious if anyone else had tried.

Might not be exactly what you are looking for but I have some RVA-263, which is fantome's sacc saison strain. I could build some up for you and I'd be down to trade for something weird. Let me know if you are interested.

No problem! I haven't had fantome before, but I pretty positive their funk comes from brett/wild stuff. This yeast leans more on the fruity side with a nice earthy finish, so plan accordingly if you want the funk. Good luck with the brew! On a side note, I bottled the mosaic saison last night...

I've used it for 3 brews so far and I've been happy with it. Granted, the only other saison yeast I've used was 3711 (which I didn't really care for) and the 3 times I've used RVA 263 it wasn't your standard saison recipe (hibiscus saison, dark saison with brett brux in secondary, and a hoppy...

I've searched around a bunch and can't seem to find any info on this yeast other than the wyeast description, or someone looking for a substitute for 1203. Has anyone used 1203 before and if so, how was it? For context, I'm planning on brewing a barleywine which will consist of a lot of maris...

Has anyone used this strain for a barleywine/quad? I'm pretty sure I've been through the whole thread and haven't seen anything about higher abv styles. I'm doing my first Trois IPA this week, but I just thought of a crazy idea for a barleywine or quad recipe, fermented with Trois and most...

Ok, awesome! My first competition beer so I was freaking out a bit. Any idea what the white stuff is? I've seen the off white spots that are supposedly starsan, but these looked a little more pronounced. Thanks for the response.

Is this the start of an infection?? The white spots have me worried

Thanks for the responses, everyone. I figured this plan would work, just thought I would throw the scenario out there. Going to transfer to secondary tomorrow and let it ride for a couple months. For one, it's in a bucket. My last two batches have been sours and turned my better bottles to...

Hey everyone, Has anyone every transferred to secondary before primary fermentation is complete? I brewed a brown saison over the weekend. I'm leaving town in a couple days and probably won't be back for at least a month. I'm thinking of transferring to secondary and pitching my brett...

Thanks for your reply. I wound up brewing this a couple weeks ago with everything the same except 1lb raw wheat + 1lb munich instead of 2lbs wheat, and replaced the chocolate with Carafa I. We'll see what happens in a year or two. It's interesting how I've read such conflicting info on oak...

Just realized I missed caramel in the embracethefunk ingredients list: "Malt: 2-Row, Caramel, Wheat, Dark Chocolate, Victory." My other concerns: Madame Rose says its 25 IBUs, but I've heard lacto doesn't like hops so I bumped it down to 16 IBUs. One critique I got said that bugs don't like...

hey everyone, I'm looking for some feedback on my first sour beer. I am modeling the recipe after Goose Island's Madame Rose. In doing my research, there wasn't much info on people trying to clone this beer. But what I did find was 2 sets of ingredients, which must mean the recipe has changed...

I just ordered some of this and I'm pretty pumped about it. Taking inspiration from Goose Island's Madame Rose (oud bruin/sour brown). Found the ingredients on their website and threw this recipe together. Would love some feedback since this is my first attempt at a sour. 74.1% 2-Row 14.8%...

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