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I brewed what will go on to be a fruit sour. I'm using a two stage process where the wort is fermented in the primary with US-05 before being transferred to the secondary with a hit of lacto, pedi, and Brett then left for 12 months before fruit is added and further maturation takes place. I...

I am currently brewing a very high OG style beer (OG 1.162), I pitched at a rate of around 1 million cells with an appropriate alcohol tolerance/attenuation white labs liquid yeast. The lag was approximately 7 hours then activity began. I have held the fermentation temperature at around 21⁰C...