Recent content by Bryceefisher

That is sure to give you an off taste. 5.9 is way too high. Also your sodium levels are probably detectable.

Do you test your mash PH?

So after letting this culture sit around for a while, I decided to take a ph reading and add 1 pint of fresh wort after decanting to get it ready for a large batch of beer. The odor and taste was very clean and the ph was around 2.8. On sunday 11/16 i pitched the whole pint into a 7 gallon batch...

Use brun' water's black bitter profile. Worked great with a hoppy bitter American stout I made.

After one day it seems as if the starter wort is about done fermenting. There is evidence of a fairly high krausen. There is still some foam on the surface and a small amount of sediment on the bottom. Wort is very cloudy, it appears that whatever is in there has very low flocculation.

1 week update: Made a starter from light DME with an OG of 1.028. Strained the original starter into the wort which was about 100 degrees. No Oxygenation. The juice had a high lacto aroma, and the taste was very sour but clean. The starter was returned to the garage.

I'm aware of sour mashing techniques. I'm doing this so I can keep and maintain a lacto culture. And my plan is to use it for making tradition sour beers. When I make a Berliner I do not sour mash, and it typically reaches a PH of about 3.3-3.5 in 3 months.

Before work this morning I placed it in the refrigerator. Going to make a 1.020-1.030 wort to build it up again tonight. Not much difference since the last post, just super cloudy. I will take a pH reading as well.

Day three. Very cloudy now, not sure if it's from the grain or from any wild yeast or lacto. Some foam and large bubbles forming on the surface. Airlock activity about every 20 seconds or so.

I'm going to catalogue a culture I'm making from some Leftover grain and a small bottle of minute maid apple juice. The first picture shows day one, clear juice no activity. The second picture shows day two. Cloudy juice, the malt is quickly rising and falling and there is a small amount of...

Maybe you could try looking at a Berliner Weisse recipe. Skip the bitter and go for tart. Might go nice with lavender.

I'm not positive on the exact type of shank but I'm sure it's pretty standard comes about 6 inches through the wall of a regular refrigerator. The middle of the keg to the shank is about 2 feet. I had tried balancing the lines and that got me closer to 5 feet of line assuming I was losing 2-3...

I have a Saison in a ball lock corny keg with about 2.5 vols of carb. I cannot seem to get a good pour from my tap. The beer and lines are around 40f and I have about 10 feet of 3/16 beverage tubing. I've tried dispensing between 0 and 20psi with only foam and a little bit of flat beer. I have...

There are several other factors that can be affecting your efficiency. Some common things that helped me raise my efficiency are using a true false bottom instead of some homemade piece, Fly sparging instead of batch sparring, ensuring proper mash pH, calibrated thermometers and getting a good...

I agree with you, from my understanding 43 is a BOS contender and I did not place. I scored the beer myself and expected between 30-35. I started the thread not to brag but as a place for people to post sheets and share recipes for high scoring brews.