A berliner weisse we forgot to bottle for around a month and a half. Did not introduce pediococcus or lactic acid in the fermentation. Did a sour mash before the boil so lactobacillus shouldn't have been present.

I'm pretty sure I have a pediococcus contamination on a Kolsch that I brewed recently. Let's just say some stuff came up and my sanitation was not great. I sampled it after about 6 weeks in primary at 55F, and it was really, really sour. Fortunately, I love sour beer, so it's probably the most delicious homebrew I've ever made--it tastes like lemonade (oops!). I checked on it again recently after cold crashing and preparing to rack to a keg …

I have a bunch of Flanders Red that has undergone a Pedio Fermentation and of course produced a bunch of diacetyl. This was done with the Wyeast Roeselare Ale Blend and then Barrel aged, then racked to carboy, its been in Carboy for a few years now. Ideally I would like to get rid of most of the diacetyl if possible. Suggestions? I'm thinking rack it on to some pitted cherries and add more Brett.

I recently brewed a Flanders red ale and it is nearing the end of primary fermentation. I'm planning to rack it to a carboy and leave it for up to about a year. While doing research on the style, I saw various recipes that added everything (yeast and bacteria) to primary and others that used just the yeast for primary and added the bacteria (and Brettanomyces) when racking to secondary. I decided to do the latter for various reasons but …

In planning for a sour ale with peaches and apricot, we did a bit of research on the microorganisms typically used for making sours and put together a recipe for a fairly basic pale ale with Saccharomyces, Brettanomyces, and Pediococcus, adding the fruit during primary. Our local homebrew shop, however, was out of Brett but we were able to pick up everything else, thinking we'd just use the pedio. After some additional research though, it seems that Brett is practically …