Recent content by GatorBeer

Woohoo my RIS made it through!

For those of us in the Nashville judging center I got another response from the head guy last night. "Nashville is finished, shouldnt take long for results to be verified, Hoping to get scoresheets in the mail Monday."

I talked to the guy running or close to running the Nashville center on twitter. Here's what he said on Monday (read from the bottom up)

Just the rectangular ones near the Crystal Light section at the supermarket. I don't know the oz.

You live near Peg's? Super jealous, please report back on your favorites, the line-up is amazing.

Your best bet will be to be extremely cautious when racking and purge your secondary vessel with CO2 before you close it up.

I believe this is the pathway.

Nobody knows. It's not even a pure lacto culture, there's most likely other stuff on the grain too. We just chuck it in an hope for the best. That is also the cause of a lot of this confusion.

Active, but much slower. From my experience (~5 batches) I get the same sourness at either 2 days at 110F or 7-8 days at 70F.

7 days at room temp and lacto ate almost all of my fermentables. This beer is going to be 1% hopefully when I had planned on a ~4%

What was the odor like?

True, but I haven't seen this extreme of a drop in gravity in my 4-5 times I've soured my wort. I'm going to have a 1% beer at this point.

So you're saying it was converting sugars into lactic acid and not ethanol?

Has anyone seen fermentation just from the lacto culture off the grains? I had soured for 8 days at room temp and after a quick 10 minute boil I took my gravity reading and it read 1.013!! It should have been 1.039!

Yeah there's definitely a difference on fruits, which is why you'll hear people say not to use peaches or to use raspberries. I haven't used kumquats but just from my fruiting experience, I've always found more is better. And yeah, I'm right there with you, fruiting beer gets $$$$$ quickly.