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Any estimate on 2017 crop arrival times?

I ordered two vials of Funktown, so if push comes to shove, I don't mind only receiving only one of them if that means someone else gets their order (I use this yeast a lot, it's my go-to IPA strain). I'm not surprised that TYB is working with you to get the missing vials. Nick is super customer...

Don't puree them, it's not needed. Your beer is already sour, so no need to pasteurize. Whatever you do, make sure they are peeled!

You really have two questions here: 1) Can one mutate brett to make something akin to a lager yeast? In short, no. Brett acts very differently from a lager yeast. If you want a lager yeast, use a lager yeast. I use brett because I like the funk. 2) How to isolate wild yeast strains? Look up the...

If you want tart, you need to use lacto, pedio, or particular brett strains (that sometimes give off acid in the right conditions). If you want funk or farmhouse, you need to use brett. The only Sacch that I've tried with some decent farmhouse character is TYB Wallonian farmhouse. Weird yeast...

1.053 is a bit strong for prepping up dregs. It may work. Try it and see. After putting the wort in your bottles (maybe 100-150ml of wort), seal the bottles with airlocks or star-san-ed tin-foil wrapped very tightly, and place at room temp. If there is no visible ferm in two days, throw it away...

Funktown = TYB Vermont Ale yeast (also called Conan) + Sacch trois (WL644). I've never seen anyone state the exact ratio, but it's mostly Vermont, with a smaller amount of 644 (I'm guessing between 5-30%). No need to worry about isolating equipment, they are both sacch. Ferment time is just like...

Fullpint is no longer operating (where I ordered from last). ESB brewing/ The brew shop still carries TYB, but I can't find any other suppliers in OZ.

Yeah, you can always try it, worst case scenario, you dump a batch. The best sour brewers often say that the biggest mistake new sour beer brewers make is that they are afraid to dump a batch if it's crap. Scratch brewing in Illinois does a lot of cross-contaminated sourdough/beers, and they are...

Just to clear up some stuff: "Yoghurt and sourdough are less likely to get as sour as single strains that are better at coping with lower pH, yoghurt will still likely get to pH 3.1-3.4 which is moderately to fairly tart" RE: 3.1 is extremely sour, 3.4 is sour-moderately tart. Also keep in mind...

Some weird advice on the follow up posts! The short answer is NO. Sourdough has both lacto and yeasts. The yeasts will chew through your sugars and produce alcohol... which means that you are not making a kettle sour. The point of a kettle sour is to produce acid with lacto (in a controlled way)...

I just scored some 3gal better bottles, and need stoppers/airlocks. I have not seen the normal stopper/caps I use in the States here in Australia. Does anyone know where I might be able to find the pictured stoppers in Australia?

Yeah, this is my go to yeast for IPA's. Fruity, pineapple/pear esters. If you've ever had an "east coast IPA" like Alchamist Heady Topper, the base yeast is the same. Don't worry about brett sanitation, as the brett starin is actually a sacch strains that was previously thought to be brett.

Yeah, in general, you want to avoid making a starter with a commercial yeast blend. I've done it with TYB Funktown and haven't seen a huge effect.

Plastic flavor is often from phenols.... that could have been caused by a warm fermentation temp and/or Brett infection. Depending on the age of the yeast/trub and the storage conditions, you might of picked up some yeast autolysis flavors. I'd google the flavor profiles of these two beer...

I'm an all-grain brewer, so I'd do this very differently, but a few notes: There is no need for amber malt or caraaroma. Saisons are traditionally very light, Biere de gardes are maltier. I typically use all pale malt and wheat for the base, with some other grains thrown in for texture/flavor...

Check out The Yeast Bay Funktown Pale yeast blend. It's my fave IPA yeast. And no worries about the brett, it's not actually a strain of brett, just a sacch that has some of the fruity esters of some brett strains.

I blend yeasts all the time... Just fermented a saison with WL565, WL644, and a Brett strain from a bottle of 8-wired 100% brett black IPA. This is a good place to start: https://byo.com/stories/issue/item/3220-collaborative-fermentations-advanced-brewing

Very puzzling. I don't see how adding wine yeast will push fruity flavor. My understanding is that this is a very neutral yeast, so that shouldn't add any esters. If you want to dry out your beer, try: lower mash temp, add sugar (which is somewhat common for saisons), use a super-attenuating...

I have had some cross contaminations/infections before (once into a wooden barrel, twice through a star-san filled airlock).... but I'm brewing a lot of crazy sour/funky beers. At the time, the place I was living in must have been awash in funky micro-organisms. In my case, any plastics exposed...