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Yeah, as far as I know the main function of hops in a mixed culture beer is to control the growth of lactic acid producing bacteria (LAB). Overall, that should roughly control the acidity of the final beer. The iso-α-acids and some other compounds in hops act against certain bacteria and slow or...

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No problem at all! I'm glad the first batch worked out :) Overall, the recipe looks good to me. There are definitely some aspects that set it apart but you knew that and you're having fun with it. I enjoy blending noble hops and new world hops and I bet cascade and saaz work well in this...

I don't know. I've been quick to cover the bottle on a commercial bottle of raspberry sour that was a gusher and all it did was deflect and paint my walls and friends in red. Lot of laundry done during that party. 😂

Looks like yeast rafts to me too. When you bottle you're doing another mini fermentation. It would be weird if you didn't see some activity. Give a bottle a try. Take a small sip at first if you're worried. If it doesn't taste off then try more. Honestly, I wouldn't think twice to pour this...

+1 to simpler, balanced beer as @Miraculix and then others mentioned. Bavarian and Bohemian beers are high on the list for me. I also really, really enjoy saisons. I started out brewing those and they worked well for me, so I probably fell into the vicious cycle that @mac_1103 mentioned above...

From a Soon-To-Be Ghost Town - Fruit Bats

Yeah, that just looks like a mix of micro. High O2 is giving you a quick pellicle. It looks like what I usually see called kahm yeast in lacto fermentations. If you only transferred 5% I wonder if it would take some time to further colonize. Going to a vessel with less surface area might help...

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I'll second Rustic, which I believe is the Blaugies strain. It's a beautiful yeast and open top fermentation lends a great character. Mid to high 70s for me has worked well. Which is near the top of the suggested range as Miraculix mentioned.

That's your prerogative. The message I quoted was a person stating their experience. I refrain from speaking in absolutes or presuming I know more about someone's subjective experience than they do. I come here to share and listen and learn.

The pale Czech lager I have on right now was brewed with CUL from Bootleg! I agree the description makes it sound like Budvar. I pitched cool and then spunded and let the temp rise as the fermentation got underway. It took the beer from 1.049 to 1.012 pretty quickly and then leveled off. Great...

I think I'm in the know 😂 Good to hear! My money is still that you've got a palate sensitive to diacetly (I think it was). I've seen a lot of variation in sensitivity to it. I think that's not a terrible problem to have, though. Just need to dial in the process that gives you the beer you want...

I thought the same! This behavior was still happening after a few repitches and streaking out to confirm purity. I think it would probably stabilize more over time but might take patience and selection as it drifts under pressure. Maybe to become something more civilized :) I haven't used this...

Zombie by the Cranberries by Andrew Jackson Jihad - AJJ

No problem.That looks like a very solid schedule. I'm not sure you'd have any trouble as is. I can offer my experiences and you can take it from there. I usually had it struggle at anything at/under 55F. Typically dropping a few SG points over as many days. When bumped up a few degrees it moved...

Probably give it much more headspace if you do that, though. Heat wrap is a cheap, easy way to keep temps up. Similar to a seedling mat. Link for example. https://www.morebeer.com/products/fermwrap-heater.html Seedling mat should also work just fine. They commonly include controllers with...

I know of at least one discussion here about it because I participated. I've used it several times. Attenuation rates can vary but it usually destroys whatever you give it. Like up to 95% attenuation. It is pretty clean but can definitely be temperamental. Here's the link to the past discussion...