« on: December 17, 2014, 08:56:17 AM »
I'm not sure what the upper limit of us-05 is but I would be surprised if it is very fond of your 15% beer. If it carbonates it will probably be a slow adventure at warmer temperatures.
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Yeah, I be willing to bet the non-compete would be a lifetime with InBev - assuming the buy out was substantial (which I assume it was). We sold 20% of the company to a new partner last spring and he insisted that I sign a non-compete. I negotiated a 2 year non-compete within a 200 mile radius of our current location. But this was only because he didn't want to invest a lot of money into a brewery and then lose the brewer. In the instance of InBev I'm sure they would want a life time non compete.
As an aside: I would not be happy making cider and mead. Distillery on the other hand.
Let's talk about the actual blending process...Should I rack them both into a clean carboy or should I rack the old onto the new and stir gently so I get full advantage of everything. Do I need the whole yeast cake and trub from the sour mix in order for the souring to occur or are there enough suspended bugs to make it happen? Do I need to stir gently?
If I rack the berry onto the new sour.... Do I leave it on the yeast cake indefinitely or should I at some point rack the blend to another carboy?