Recent content by Hoppah

Ok, so I'm about a week and a bit into my fermentation with US05 and I took a hydro reading and it seemed to be around 1.011 so about where I'd expect it to finish (began around 1.040) but I have a TON of carbonation coming directly out of the carboy...so much that I had a visible head that...

Just curious if there is another way to kill off lacto after souring besides boiling? Campden or some other method that would work and not hinder the yeast afterwards, perhaps? The 2 boils needed to get the whole batch are annoying since I only have a smaller pot.

Thanks for reply, much appreciated...set my mind at ease a bit lol

After researching a bit more it seems I over reacted hahaha. Seems like this will only potentially sour the beer a little bit more at worst and with that small of an amount likely not much

So I was in the process of reboiling my kettle sour after a 3 day souring stint and while boiling half of my wort I started getting my US -05 yeast ready by mixing it up with a bit of wort but I wasn't thinking and mixed about 1 cup with the non-boiled wort so it still had some loving Lacto...

How much real fruit juice do you feel would be needed for a good flavor in a 5 gallon batch? I was thinking of using this stuff... https://www.walmart.ca/en/ip/sunrype-no-sugar-added-wild-raspberry-100-juice/879888

I'm planning on trying a Raspberry and maybe a Mango in separate fermenters. Do you think the same idea (ie:40oz per 5 gallon) would be a reasonable amount to get some good flavor or should I go more or less? I know it'll come with experimentation but just looking for a good starting point...

Figured there are plenty of experts here to help me with this but I'm thinking of trying some flavoring using bottles of 100% juice in a kettle sour and was curious how much fruit juice I would need in a 5 gallon batch and whether this would work as well as simply adding fruit or puree. I...

Haha, yeah, I plan on popping an airlock on each growler and the only reason I said flavoring is because I'm only doing this to experiment what flavors fruit additions give. Any suggestions on what to add in the growlers?

So, would you then suggest souring and fermenting first before putting in growlers for flavoring?

So, I made a practice kettle sour that turned out quite well but now I want to experiment with a few different additives after souring (raspberries, peach, etc) and was thinking of working up the entire wort and souring it and then separating into several 1 gallon growlers with my additives and...

Any news on how it turned out?

How did the packs of berries turn out?

Ok, so I just made a kettle sour...more of a berliner I suppose just to see how it would turn out. Only used 3lbs Bavarian Wheat DME in a bit less than 4 gallon batch. Used Omega OLY 605 lacto and it turned out quite nice...wheaty backbone with a nice sour. I want to make another soon but I'd...

In terms of IBUs I'm fine with a low IBU. I love NEIPAs and as long as I get a nice hope aroma/flavor a low IBU will be fine