So, back to sours and wet-dog-in-a-phonebooth flavors:

Thought I would share that I got really good results culturing brett from a Logsdon bottle. Brewed a few caramelly beers with it that I put...

I guess I'm with idiot on this one, as I never really associated brett with horse blanket. In fact, I never really put any effort into classifying flavors based on what wild yeast was in it, I just...

Good point about strawberries, I didn't know that but google confirmed. Maybe I'll do raspberries. A lot of flanders style beers use some chocolate malt, so I stayed with it, but only put in half a...

I need some maggot tasting advice on a sour I'm planning. I've got a good culture of brettanomyces chugging away and I was thinking of doing a sour strawberry chocolate porter...thoughts? I know the...