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Yes, I thought it would be good to do a side by side with the commercial isolated strain and the real legit strain. I haven't managed to coax any of that much talked about 'orange' out of the commercial strain despite severe underpitching and 37C fermentation temps though.

Yes Orval is the main inspiration for wanting to do this. I also don't want to keep adding brett to my fermenters in case I end up infecting everything, I just know one day I'll have a lapse in concentration and forget which fermenter I've set aside for brett only. I have been using the Yeast...

I'd be trying it on something with a low FG to err on the side of caution. I know folks have done it successfully, I'm just struggling to find the processes and recipes that were used, aside from Mike Tonsmeire's.

Haha I'll pass on the mouse droppings idea. I'm happy to let the bottles sit and condition for a long period of time to develop some brett character. I suppose the best way to find out is to test it on a few bottles.

Yes I'd be starting with a dry beer, either a Saison or a Brut IPA and bottling in champagne bottles, I'd cork them and condition them on their side for a while. I was just wondering if anyone had any experience. I was reading Mike Tonsmeire's blog and he did a batch where he bottled a beer and...

Anyone here had any experience with adding a few drops of brett at bottling? Anyone had any bottle bombs from adding brett at too high a FG?

I always kettle sour before boiling, sometimes I don't even bother boiling. The butyric smelled like a baby puked on a sweaty sock full of ripe cheese, it's vile, I've had success boiling the stinky beer and then pitching brett for a lengthy secondary. The brett clears it all up over time and...

What IBUs are you shooting for with the sourpitch? I found going even as low as 10 seemed to inhibit the lactobacillus. Also what temp are you pitching at? I found if I was trying to kettle sour too much below 40C I was getting loads of butyric stench.

Has anyone got hold of this Lithuanian Simonaitis yeast yet?

Cheers, I've just replied to your PM.

Are the Kveik strains still available to buy on Facebook or was that a one off? I'm not actually on Facebook but would sure be interested in trying some non commercial strains. Nice, I used Omega's Voss Kveik just over a year ago with a blend of Bretts and some Tommie Sjef dregs, it came out...

Where do you guys get all your Kveik strains? Commercial strains? Or is it mostly shared around Facebook groups? Also what are people's experiences of using Kveik with Brett?

Cheers Joey, I'll give that a try! Contacted Rawlings and good news, they do have surplus stock of the Vichy 660ml bottles in boxes of 12. Not sure on price yet but if you send an email with your delivery/invoice address and contact number they will send you prices!

Nope never thought to just ask about smaller quantities, good shout! Can't hurt to ask can it. I know what you mean about the labels! I just leave them on.

Hi, Does anyone know of a source of 660ml amber bomber bottles, same ones that Brewdog use for Punk IPA and Born To Die? I only need 48 but can only find them available by the pallet load. Cheers

Cheers, that definitely makes sense, I plan on dry hopping at fermentation temps for my next batch, I wonder it it's worth agitating the hops every day or two also, rolling the keg on the floor a little, just to make sure all the hops have maximum exposure to the wort? I wouldn't have thought...

Hi, Looking for a little advice on how to get the best out of my hops. Had a bit of a lazy brew day a few weeks ago, forgot my thermometer reads 3 degrees too low so I mashed too high, ended up with a FG of 1.018. I also didn't bother purging anything with CO2, and I also thought I'd try dry...