Recent content by bb6kid

I used pitched a pack of FW2 and then a 2L starter. The starter only had about 5 days on a stir plate and it was still going, so no real idea of how many cells the starter made. It has been going since Monday. I also used a very NEIPA ish water profile. 350ppm Chloride and 100ppm Sulfate. I knew...

What water profile did you use? Just made a Brett NEIPA with FW2. Used Citra, Amarillo and Galaxy. Still fermenting now.

I do brew extract or partial so I can't help with grain bill but I can help with water profile and hopping. Shoot for 300 Chloride and 100 Sulfate. I prefer no bittering hops in my but its a preference. I'd shoot for 1.5oz to 2oz of each hop at flameout, whirlpool, day 1 dry hop and day 4 dry...

Wanting to tackle this beer. Need some help as this one is wild I think I am going to do a typical Gose grain bill, 60% Pils, 40% Wheat. Sour with L Plantarum. Add about .5oz red himalayan salt. I know they use pineapple, mango, passion fruit, blood orange, Guava, and cherry purée and Hawaiian...

Brewed my first sour, kettle sour with Goodbelly til 3.2. Gravity still the same at 1.04 after the sour. Pitched two packets of US-05 Friday night at 70F and the gravity is still the same today. Is the yeast dead? Should I make a hefty 3L started of 001 and pitch that? I am leaving out of town...

Have you compared this to the Yeast Bays Funktown Ale?