Recent content by jivex5k

No puree, just frozen and thawed.

I was recently at a bottle share and had the pleasure of trying The Bruery - Berazzled. It looks like this: Now THAT is the red color I am going for in mine, yet they come out pink: What's the best way to get a deeper hue? I used 4.5lbs of raspberries on 5 gallons of beer for a week...

Dumped this last night, it was...thick?

It's in a cool brewing bag, was keeping it around 64 using frozen water bottles. It's a sour mash that got too low, yeast never kicked off so I let it warm out as a last resort. Have the 3 piece airlock, filled to the line. Apparently it got cold during the night and created a vacuum according...

Read that it could be a crack in the airlock causing this. It happened once on this batch so I switched airlocks to another one that's never had an issue. Happened again last night. Any way to stop this? Don't like the idea of star san solution mixing directly into my beer.

Having access to beer from amazing breweries pretty much ceased my homebrewing. After a year of brewing and getting nowhere close to the likes of Cigar City, Bells, Great Divide, etc... I called it quits. Why spend all this time and money when I can just buy better beer? Then my local brewery...

Carb low, or put the brett in a secondary.

Yep, the more I thought about it the more that I realized the timeframe was the only thing changing. The first 3 batches turned out great, soured for 4.5 days each. The next two came out much more acidic and funky, soured for 6 days each. Boiling after the mash would stop the ph from dropping so...

Alright I've discussed this on a few forums and found a possible point of unwanted contamination could be the paint strainer bag I leave the mash in. It's elastic so i stretch it around the pot, going to mash with the bag folded over, open it to throw in the unmilled grains for lacto, then fold...

So...crap...something is happening to my sour mashes now. This last one had the same issue this funky ass pellicle one did, to a lesser degree though. I could definitely taste more lacto, but it has the same sharpness the weird one did, and the same funky middle, but more lacto up front like the...

Awesome, thanks for the info. Damn that's pretty expensive stuff though, eh Christmas bonus isn't too far off.

Yeah that was my thinking too. Brett may be able to handle the low ph though right?

Alright just took a sample. Hydrometer is reading 1.035, down from 1.040. Sacc must not have liked this wort, I'd reckon the ph is too low because god damn the sour mash was painful to swallow it was so acidic. The acidity in the swallow has mellowed to where it no longer hurts but it's still...

That's encouraging to hear! I'm going to taste it tonight and take a gravity reading. I should probably pitch fresh yeast on my next batch though, maybe pitching on the yeast cake had something to do with it. In the back of my mind I have an idea to just keep racking sour mash wort post boil...

Hey guys...I have a berliner that I sour mashed, collected and boiled, and threw in a carboy on a fresh yeast cake from my previous berliner. I always boil so their should have only been sacc, but obviously something else got in it. It's probably because I lost my second airlock and just used...