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The brett can take longer to get going, especially when not freshly pitched from a starter. If you pitched the whole vial, there's definitely enough to do the job. I use DD as a bottle conditioning yeast, it doesn't take much, just a bit more time.

Flemish and Saison strains are up!

I think a copitch with saison yeast, as well as a primary use, could be ready to bottle in 3 months no problem. More time would just net a bit more complexity.

Bugfarm and single strain saison is up....

I haven't yet, unless I missed it, in 7 Bug County beers.

It's more rare a release than Bug County - I only saw Bugfarm once last year.

Dirty dozen and Bugfarm!

Thanks for posting! I was actually about to go pull up L2B but got onto another task, glad you got there first! Got my spring cultures!

I'm showing bug county is still in stock...

Sit the carboy in a tub/cooler with a few inches of water in it, then drape a t shirt over the carboy, with the bottom of the shirt submerged in the water. The water will slowly wick upwards, creating an evaporation effect. This actually cools the beer, to 5-7 degrees cooler than the ambient...

Yes, keep the beer on the yeast - resist the urge to sample.

Wait 2 weeks, then test SG and sample.

All of the beers contain JP's resident barrel bug blend. I think Calabaza Blanca would have the most viable dregs due to it being the lowest in alcohol %. All of those beers would yield a good sour culture. Good culture to build up for multiple sour projects. 😀 If you're looking to...

I've pitched ECY 34 DD into a tripel fermented with ECY13 Belgian Abbaye II, a 10.5% tripel that came out absolutely delicious - I still have the other 6 gallons clean. It's definitely drying out what were some very smooth and delicate pear/apple esters into something with a more pungent funk...

Sounds great! I'm excited to use the combination, it's already a very fruit-forward beer due to the strain of brett in ECY03. I'm still deciding on whether to use Crystal or something tropical for the other batch - possibly Galaxy...?

Basically, I'd like to know if there's any reason NOT to dry hop beers that will be bottle conditioned and possibly aged. I've got a few beers bulk aging that are farmhouse inspired, Brett - conditioned in secondary, and I'm currently oaking them with various things (tawny port, chardonnay...

I know that it's recommended that mixed cultures be refridgerated to maintain some balance between organisms. Read here: http://www.themadfermentationist.com/2011/03/maintaining-brett-and-lacto-cultures.html?m=1

I like using bombers with a drilled stop and airlock for my funky/sour cultures, also 1 gallon glass jugs are good. Every 3-4 months pour off and add a bit of fresh wort to feed the culture. Either that or use sanitized glass jars and refrigerate multiple samples.

Very nice! :rockin:

This sounds great - I'll be looking for the tasting notes, I'm curious to see how it turns out! Pretty cool concept to be using dregs from a previous dark saison batch too - keep some of the 'genetic material' in the mix! I'm also curious to see how the cranberry comes through on it. Link...