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In short, no. Brett gets a bad rap for infecting everything, but if you use proper sanitation, it's actually not a big problem. The same things that kill sacch also kill brett, so in many ways brett is just as infectious as sacch. HOWEVER, many brett strains eat complex sugars that sacch cannot...

You can reculture yeast as many times as you want..... the 4 or 5 times thing you read was in reference to genetic drift. The basic principle is that yeast replicates, mutates, and evolves over time. If you want to be certain that the yeast strain you use is exactly the same every time, it's...

Wheat beers will hold up over time much, much better than a hoppy beer, and bottle conditioned beers often hold up better than filtered beers. Is there a date on the bottle? I pretty much avoid buying commercial beer bottles unless I'm pretty certain that the bottle is fresh (if it's needed for...

It sounds like your tasting a very old bottle of Weihenstephaner. Corn odors generally mean DMS, which I doubt you'll find in a Weihenstephaner. I wonder if there might be some mild autolysis, or particular esters that are being interpreted as corn.

The Yeast Bay- Funktown Pale Ale is my personal fave. It's a combo of the Heady Topper yeast (best purchased as TYB Vermont Ale, or Gigayeast East Coast ale here in Oz) and Sacch Trois (AKA the yeast formerly known as Brett Trois). This yeast combo gives off wonderful...

OK, thanks for the tip!

Wait, what is the difference between the two thread types? Am I going to have to find some sort of adapter to fit/use my US regulator?

Ah, thanks, I saw that one. I'm not sure if I could get that refilled in Townsville.

Yeah, that is the cheapest I can find as well.

? Where, I missed it!

Yeah, yeah, yeah...... I'm fine with a living wage and all that stuff, but these CO2 tanks are more than double the cost in the states. I think something else is driving these prices.

I'm looking to replace my CO2 tank I had to leave in the US (not permitted to ship pressurized containers). The price for a new tank at my LHBS are really, really expensive. Not sure why they are so much down here. Anyway, does anyone know of a cheap/ relatively inexpensive source for CO2 tanks...

White labs is manufacturing a single strain here. If they were using multiple yeast strains, they would say so (like they do for all their other multi-strain products).

Thinking of taking TimTs advice and adding more wort, what would be the best way to add it? Just tip it in? Put a piece of tube on a funnel and put it below the krausen to try not disturb it? It depends what you want. If you want to primarily select for yeasts, I'd cold crash it, pour off the...

Yeah, fecal smell is never good.

Yep, American Sour Beers, the Sour Hour podcast, and the Milk the Funk wiki are the best places to go. If you are just starting out making sour beers, I highly recommend that you do NOT start out with spontaneous fermentation. It's really difficult to get good stuff spontaneously. You also went...

Can't tell without a photo, but you likely have a brett infection. There is also no way to determine the strain of brett/lacto visually based on the pellicle morphology. Some sacch strains can create a pellicle in the right conditions, but it's not common (a butt-load of O2 is needed) and...

I'd encourage you to age a few bottles of any cider with wild yeast. Brett is going to change the flavor of the cider over time. See the tasting notes on some cool brett/cider experiments here: http://www.funkfactorygeuzeria.com/2013/06/cider-fermentation-panel-bottling.html

Good reading! http://www.milkthefunk.com/wiki/Lactobacillus

This works, but is also a crap-shoot. If you try this, you absolutely MUST make sure that the wort is not exposed to oxygen!!!! If not, you will get all sorts of nasty crap growing in the wort. It's also good to have a low pH starter if using this method. Your chances of getting something you...