Last Activity:08-23-2016 1:26 PM
Likes Given: 38
21 Likes on 19 Posts
Posted in thread: Kettle sour saison + wheat = mud? on 07-15-2016 at 01:15 PM
I'm with ptownbmac - it sounds like you inoculated before you really mashed anything. You need
to perform a normal mash and then pitch your bugs to inoculate your wort. You can inoculate the
Posted in thread: Easy Way to Make Sour Beers (1 gal wort + dregs) on 07-11-2016 at 03:55 PM
Good call. I'm not even doing a 60 min bittering charge, only doing a 10 min and FO/WP
addition. So I could just pull off a gallon before adding any hops at the 10 minute mark.
Excellent.Also, is the ...
Posted in thread: Kettle Souring - Low PH tolerant strain for fermentation? on 07-11-2016 at 03:42 PM
I used grain to sour my first-ever BW and it worked perfectly but I think I'll try the capsule
method the next time. I just seems easier. Not having to try to keep the temp at ~100 will be
Posted in thread: Boiling after lacto? on 06-17-2016 at 12:01 PM
I just made my first BW as well and did just that. Soured with unmilled grain until it was sour
enough for me then boiled, cooled, and pitched US-05. Worked great.
Posted in thread: Strange sediment in kettle soured wort on 06-17-2016 at 11:58 AM
I guess no one has seen this before or I didn't describe what it looked like well enough. I
sampled the beer after about a week in the fermenter and it still tasted perfectly fine.So I
bottled the bat...
Posted in thread: Strange sediment in kettle soured wort on 06-07-2016 at 05:43 PM
This weekend I started the process to brew a Berliner Weisse using grain to sour my wort. This
is the first time I have ever tried to sour a beer.This was a 2.5 gallon batch using BIAB with
Posted in thread: Question about brew schedule on 04-21-2016 at 02:24 PM
Well at least your instructions err on the side of longer fermentation than the kits which
instruct you to bottle after 7 days in the fermenter!
Posted in thread: Lacto Planterum Question on 04-06-2016 at 02:32 PM
Not relevant to this at all, and I appologize for slightly hijacking your thread.... but I
could not help myself...All I can think of is a classroom full of kids with wands repeating
Posted in thread: Boil Volume and Wort on 04-06-2016 at 02:18 PM
Thank you!Is there a rule for the temperature of the sparge water?The recipe I'm doing only
states that it's a 5 gallon batch. Boil volume is 7gallons and to mash at 153 for 90min. I
punched in the nu...
Posted in thread: Stuck in a moment (Stuck Mash) on 03-11-2016 at 02:21 PM
Hopefully the tweaks you made will solve your problem. I've had a couple stuck mashes but they
were both the result of using flaked oats/barley with no rice hulls. Really frustrating when