Recent content by ptownbmac

How did this turn out?

Don't know when you're brewing so this may not be in time to help. Have a kegged batch soured with these that should be ready in 10-12 days. Wife tasted when I transferred to the keg and reported it was solidly sour. It was at room temp and uncarbonated so tough to gauge how that will translate...

Yeah, I imagine that the low ph threw off your mash and sugar extraction. Did you take an original gravity reading? If you pitched lacto before mashing there probably wasn't much for the lacto to convert anyway. What you described is one way to do it: normal mash, cool, sour and then boil.

Did you sour mash (pre-boil) or kettle sour (post boil)? Or maybe you didn't boil at all. Sounds like you inoculated before the mash had even happened. Did you inoculate with uncrushed grain or pure culture? What was your grain bill? What yeast did you pitch? So many questions.

Like Brew Dog mentioned, up until last year that strain was thought to be brettanomyces, which usually has 3B cells because its intended to be used for long term aging/souring after primary fermentation is complete and not typically used as a primary strain. They found out its actually...

+1 on having the right cell count. 3B at packaging for 644. I did a 600 ml first step starter and then into a 3L starter, then pitched into 5 gal batch at 1.070 and worked great. On your calc, are you maybe using pitch rate and inoculation rate interchangeably when they aren't the same? I'd...

No, adding lactic acid to your beer won't infect your equipment. If you're adding live bacteria to produce lactic acid (i.e. Lactobacillus or pediococcus) then that's when you need to have separate sour and clean post boil equipment, or be amazing at sanitation.

In case anyone cares, I went ahead with this. I made a base stout at 7.6% ABV and added 500 ml of bourbon and 500 ml of cold brewed coffee at bottling. No oak addition. It's been in the bottle 12 weeks now and is already drinkable. Will be better with a few more months but there's no harsh...

Thanks for the feedback. The northern brewer bourbon barrel porter recipe calls for 16 oz, and a friend of made it and upped the bourbon to 20 oz and it turned out great, did take a few months to mellow though. I like em pretty bourbon forward too. Dragons milk from new holland and the bourbon...

Planning on a bourbon coffee stout and was thinking of adding 16 oz of bourbon at bottling along with the cold pressed coffee. Didn't want there to be too much going on (and in the interest of fewer steps) so I was going to skip oaking it. Has anyone done this? Did it seem like something was...

Yep, we brewed it on 06/22, just hit 3 weeks in primary. Plan to bottle it at 4 weeks. We ended up cold crashing the starter of the Scottish ale yeast, then decanting and doing a second step with the starter so we held the US-05, but I plan on rehydrating half the sachet and adding it at...

Incidently, I also live in RIC and have had the original multiple times.

Hey guys, been following this thread for a while and planning on taking a run at GBS on the 22nd with a buddy of mine. Here's the recipe we're planning. OG - 1.112 FG - 1.033 ABV - 10.46% IBU's - 55 SRM - 34 Chocolate malt - 12 oz Roasted Barley - 12 oz Victory - 12 oz Carapils - 6...