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A: It would be great to translate the wiki into other languages, but the frequency of the changes to the wiki make this a difficult endeavor. Instead, we recommend using [httpshttp://translateitools.com/tool/google.com -translate-web-page-translator Google Translate]. Go to the Google Translate webpage, and paste in the wiki url on the left hand box (http://www.milkthefunk.com/wiki), and then select the language to translate the wiki to on the right hand side. Click "Translate", and then browse the wiki in the selected language.  ==Are there resources on judging sour beer?==Q: Are there are any resources to help me learn how to be a better beer judge for sour/wild beer styles? A: To get started being a better sour/wild beer judge, check out the [[Beer_Judging_Supplemental_Guide_-_Understanding_Flavors_and_Aromas_in_Sour_and_Mixed_Fermentation_Beer|Beer Judging Supplemental Guide]].

A: Usually, contaminated beers do not give favorable results. Exceptions occur rarely from wild contamination. If the contamination was from a cultured ''Brettanomyces'' or some other yeast that came from not cleaning/sanitizing equipment well enough and that yeast/bacteria originated from a yeast lab, then the contaminated beer might turn out well or ok because cultures from yeast labs are selected for their positive results. Otherwise, the chances of a wild contamination turning out good are very low. The best advice is to smell a sample of the beer, and if it does not smell good then dump the batch and brew a sour/funky beer on purpose (if the fermentation produces a fair amount of alcohol, it can be safely tasted after a month. See [[Wild_Yeast_Isolation#Safety|Safety]] for more information). If it smells good, the beer might be fine to package, ; however, even then your equipment will be exposed to the contaminating microbe(s) and there is no guarantee that the beer will continue to taste ok as it ages. Some contaminating microbes will slowly continue fermenting sugars in the beer and cause over-carbonation, bottle bombs, and increased off-flavors. So, the most pragmatic advice is to just dump it. If you choose to package the beer, keep the package cold so that the continued effects of the contamination are slowed as much as possible. Since the cost and time investments of a yeast starter/slurry are fairly low, it's best to just throw these out if they become infected and start over.

A: There are many different opinions on this, but we will state here the best balance between practical and cautious advice. [[Brettanomyces|''Brettanomyces'']] can be cleaned and sanitized just like regular yeast, and if a brewery is using a saison yeast known for causing contamination issues like [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticusDiastatic_strains_of_Saccharomyces_cerevisiae|diastatic strains of ''Saccharomyces cerevisiae'' var. ''diastaticus'']] without contaminating other beers, then they will probably be successful using other wild yeast as well. Bacteria such as ''Pediococcus'' and ''Lactobacillus'' can be a little hardier, but they also still die from intense cleaning and sanitizing. Maintain a very good cleaning and sanitizing regimen (particularly regiment, and if it involves you can, use heat treatment of the equipment at 185°F140°F+ for 30 or 45 minutes). If you can do this, and you shouldn't need different fermenting vessels if they are glass, stainless steel, or kegging equipment. Plastic is prone to microscopic scratches and often can't withstand heat treatment, which can help bacteria survive cleaning/sanitizing regiments, so separate plastic fermenters for beers that have bacteria ([[Lactobacillus|''Lactobacillus'']] or [[Pediococcus|''Pediococcus'']]) in them should be considered, but may not be necessary. Since cold side plastic equipment such as auto siphons and hosing are cheap, it is recommended to go ahead and get separate plastic racking equipment, airlocks, bungs, keg tap tubing lines, etc. Equipment that can be boiled can be re-used for clean and sour beers.

See [[Mixed_Fermentation#Quality_Assurance_and_Avoiding_Cross_Contamination|Quality Assurance and Avoiding Cross Contamination]] for advice on brewing sours and clean beers together in a commercial brewery, as well as chapter 2, "Sanitation and safety" in "American Sour Beers" by Michael Tonesmeire. You can also make a [[Wort_Souring|Kettle Sour]] to avoid risking cold side equipment getting contaminated.

A: The biggest factor leading to lack of souring while using Lacto is due to the amount of hops in your recipe. Even as much as 2-3 IBU's will inhibit lactic acid production. Try brewing or kettle souring with no hops. See [[Wort Souring]] for more information. For mixed fermentation sour beer, sometimes it will become sourer given enough time, but if you used less than 30 IBU of hops then you can try adding more commercial dregs from different sour beer producers (see [[Commercial Sour Beer Dregs Inoculation]]). If you used too many hops in the recipe, then the beer may never sour. Q: I tried to make a kettle sour, but it didn't sour. A: This can happen for a few reasons. Common mistakes are: using ''Lactobacillus delbruekii'' from White Labs, using hops, and souring at too warm of a temperature. read the [[Wort Souring]] wiki page for a full set of instructions on kettle souring.

Q: I used probiotics and my beer didn't sorrysour. What happened?

# If your wort develops a krausen or significant CO² production, then you probably have a yeast contamination. Lacto does not compete well with yeast, so the sourness might not be as much as you wanted. Sloppy sanitation practices can lead to yeast contaminations, but this has also been known to come from yeast lab products themselves (it's hard to prove the exact source of the yeast contamination unless you look at the Lacto culture under a microscope using [http://suigenerisbrewing.com/index.php/2014/08/07/your-home-yeast-made-easy-aseptic -techniques/ aseptic techniques]). See [[Wort_Souring#Dealing_With_Yeast_Contamination|Yeast Contamination in Kettle Souring]] for more information.

A: It Yes, but keep in mind that sometimes it is difficult to preserve the exact character of a blend, as the ratio of organisms will vary over time. Try repitching and see how you like the results. Pitching a fresh pitch of [[Saccharomyces]] yeast is a good idea. Read [[Mixed_Fermentation#Reusing_a_Sour_Yeast_Cake|this wiki page]] for more information.

A: For first time sour beer brewers, no one can tell you when your beer will be ready; this is determined on a case by case basis due to the many variables involved. Only you can determine this. Despite internet rumors, sour or mixed/Brett fermentation beers don't always end up at or below 1.000 final gravity (some can end up quite a few points above that depending on the microbe selection and the wort composition) . There is also no set time frame when the beer will be ready to package. The best guide is a long-term stable gravity: if your gravity has remained stable between several readings, then your beer may be ready for packaging. However, since the different organisms involved in sour beer production grow at different rates, a beer that was stable over a short period may begin fermenting again. Ideally, you should look for stable gravity readings over a period of two months.  When blending (especially with a non-sour beer such as a clean Saison), it is best to rest the blend in a fermenter for two months to make sure the gravity is stable. Don't assume that a low gravity clean beer , such as a very dry Saison , won't further attenuate once blended with a sour beer with Brett in it.  If kegging instead of bottling, packaging after most of the wort has fermented but before the final gravity is reached is ok since kegs can hold the additional pressure, and the carbonation can be adjusted. Using a [https://byo.com/project/build-your-own-spunding-valve-to-carbonate-in-the-keg/ spunding valve] with a keg can help achieve the desired carbonation. See the [[Packaging]] page for details on how to package your beer.

The other factor to consider is : how does the beer taste? If it tastes good, and the gravity is stable, then you can package it. If the beer does not seem to have a mature flavor from the ''Brettanomyces'' and has off-flavors that need to age out, then feel free to age it longer. Some off-flavors will change even when bottled or kegged, but others (such as sulfur-based compounds) will need to dissipate out of the fermenter slowly over time.

For more information on bottling, see See the [[Packaging]] pagefor details on how to package your beer.