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Yeah, this is the best way to do it! After I move, I'm planning to start a "sour beer" keg that will permanently be filled with a multi-lacto/pedio culture. This soured wort base can then be added/blended to other beers as needed (pasteurized or not depending on the beer). Ideally, I'd keep the...

And somebody really needs to import this stuff into Australia: http://www.omegayeast.com/?portfolio=lactobacillus-blend I'll see what I can do......

This method is standard when using initial 100% lacto fermentations. Keep in mind that this method is tailored to lacto strains that do best at ~38-49C. I believe, but am not 100% positive, that Wyeast is using a strain of lacto (probably brevis), that does fine at 27-38C. As long as the...

The answer is going to depend on how sour you like your Berliners! Lacto will not die off at nearly the same rate as sacch yeast. If your packet is old, you'll likely have a strong initial lacto activity, followed by a slower sacch fermentation. This should result in a Berliner with greater...

I'm a bit confused when you say you made a "sour" beer with this yeast blend. Did you kettle sour it or add lacto along with the yeast? That'll make a difference if you want to use the bottle dregs.

Are you sure you've heard that 3711 has issues? It's normally Dupont/3724 that has issues stalling out. 3711 is a beast that eats up any sugar in sight without a risk of stalling. My personal fave is 3724, or culturing dregs from a bottle of Dupont. To get past the stalling issue, it's a good...

Have you tried emailing the brewer/brewery? Many small/craft breweries in the US will provide clone recipes, or at least give homebrewers some hints to work with. I once met the head White Rabbit brewer in Washington DC during a craft beer conference- super-nice guy!

I don't think that'll work. The amount of (potentially) crossed yeast would be overwhelmed by the normal wild/commercial yeasts. Developing hybrid yeast strains is something for a yeast lab, not a home brewer. That being said, 100% brett and sacch/brett mixed ferminations act very differently...

How did you get Bug County in Australia? I'm planning to re-use some Bug County dregs that I'm bringing over from the States (assuming that Customs doesn't force me to dump the keg), but I'd love to be able to source ECY blends in AUS. Those vials are difficult enough to buy in the States, so...

Accidental brett infections can run the gamit from amazing to god-awful. I had an accidental brett infection in a bourbon barrel aged brown ale that was delicious. In contrast, the original version of that beer was dumped due to a particularly nasty brett infection (that created band-aid off...

It's pretty much impossible to tell whats going on based on the photo. It very well could be a pellicle: http://www.milkthefunk.com/wiki/Pellicle Also, really cool photos in this thread: http://www.homebrewtalk.com/showthread.php?t=174033 You really shouldn't have gotten a brett infection after...

Answering your questions depends in part on what type of beer you are trying to make. Provide more details, and I can try to help/answer questions about using bottle dregs. If you have never seen the beer blog themadfermentationist or read the book American Sour beers, go do that now! Seriously...

Yeah, diseases and such. Beer microbes (brett, lacto, pedio) are already found naturally in Australia (in fact, some expensive and hard to aquire strains of brett were isolated from Australia).

I believe the Funktown blend only has a relatively small amount of Sacch "brett-like" trois (or whatever it's being called these days). I think the flavor was overwhelmingly of Conan yeast. If this blend drifts at all, it would probably drift towards the sachh/brett trois side of things, which...

Big difference between mammals and yeast/microbes that are already in the environment already. Racial problems? We read this somewhere else. Would you mind elaborating?

50+ years is a long, long, long time to have viable yeast cells. I do not think you could do this at home. You'll need to take this to a proper lab and hope you get lucky. Due to genetic drift, it is likely that this yeast will differ from currently available cultures. That being said, I think...

http://www.whitelabs.com/sites/default/files/644_Explanation.pdf http://www.reddit.com/r/Homebrewing/comments/2ooic7/brett_trois_contains_no_brett/ Later pages on this forum: http://www.homebrewtalk.com/showthread.php?t=326861&highlight=trois And lots of discussion on the Milk the Funk Facebook...

- The "Brett" strain in Funktown is Brett Trois, which has now been reclassified as sacch (due to recent genetic tests). I just had an IPA using this blend, and it was brewed just like a normal IPA (~2 week fermentation). - Nope, no need for extra equipment. - Your idea of leaving in the bottle...

Crap, I just bought a new regulator last week! I wonder if I could get an adapter to connect to an Australian CO2 tank, or find someone to refill my current CO2 tank. We don't have kids, so there is no risk of a dingo eating our baby.

Thanks for all the tips and info. I'll probably print off the information from the Australian tax/import site and include that in my import paperwork. I will not pass along the info on Ivan Milat and dangerous animals to my wife! I actually am a bit intimidated by the number of dangerous...