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Anyone know the yeast they use for their lager. Or closest strain if its proprietary

I am brewing a kettle sour, added some lactic acid to bring the pH down to 4.3. I only had acid malt on hand and used that for the lacto instead of Pilsner malt. Not thinking that acid malt is sprayed with lactic acid, I am wondering if that process kills off the lacto on the grain husk?

I am looking for a controlled sour mash method. I am in the US at the moment and want to take down some bacterias to start making some kettle soured beers. Other than the live cultures, are there any other easy options for this? Dry preferably, like Probiotic pills, or are there any dry yogurt...

couple questions on bottling soda. 1. Can you bottle soda from a beer gun or is the carb level/foam too much? I'd like to start doing a Hibiscus Lime soda as a non alcoholic option, and as a rum mixer(we are in the tropics :cool:). and am thinking it might be cool to have some cases of bottles...

I recently bought a multi-tip jet burner for my setup and am having an issue controlling the flame. Shouldn't a regulator take care of the flame? Mine is throwing out a massive flame and the regulator is not doing anything to tone it down. Wondering if there is another way to control this, like...

What is the best material for a custom brew stand? It will need to support two 65 gallon kettles and will be brewed on about 2x per week in a hot humid climate. Looking for the best! I have a 44 tip jet burner going under each pot. Researching I've found steel box tubing that is then powder...

Once I get to generation 4-5x, the high krausen seems to be quite less than the original pitches. Any reason this may be? The yeast strains I use with normally big krausen are wy3944 and wy1318(first few generations also take a while to drop with 1318). I use 3711 but the krausen is never...

Does anyone have experience with this Guava Juice concentrate? https://www.amazon.com/dp/B00E4UKMKK/?tag=skimlinks_replacement-20 I have a Milkshake IPA going, Its on day 2 of fermentation. Planning to add the concentrate in the next few days. The bottle says it can make up to 1/2...

I have a Golden Sour going, about a year. The yeast/bugs was from a harvested sour cake. The original pitch was on a flanders where I co-pitched dregs I stepped up a few times of Jolly pumpkin bam biere and some wlp500. This round I have also dumped in dregs from a few russian river sours and...

I am about to up my nano from 50 gallons to 3bbl and purchase some 3bbl fermenters with cooling coils and a glycol unit. I am wondering how the glycol unit will control various fermenters at different temperatures? Sounds like each Fermenter will get a temp controller and a solenoid valve or...

I never tested my pH until my last brew day as we got a milwaukee pH55 meter. We calibrated it with the 2 solutions about 5 days prior to brew day and then stored it in RO water. My store bought water is reading 8.0 which I thought seemed high for RO, but after a quick search, I guess its not...

I cant seem to find guava that is 100% or without the sodium metabisulfite or sodium benzoate. If added to the secondary of 5 gallons of beer, think the preservatives will be diluted enough? This is the best I've found so far, the ingredients are listed on one of the tabs...

my problem is only with my hoppy beers becoming oxidized pretty fast. Would a beer gun be the best solution for this? My thoughts are to use a corny as the bottling bucket. 1 - Purge Corny with c02 2 - pour the priming solution in the corny. 3 - Siphon beer into corny 4 - purge corny again 4...

Little background on my brew setup and what I brew - I ferment everything in an 8x8 cold room with an AC unit. It can get down to 60F at the cooler times of year but generally it stays around 62-65F ambient during fermentation. Sometimes I'll turn up the dial to hit 70-75 to finish out...

I patiently waited 10 months, took a sample of a kriek I have going and its gross. Doh! Acetone wont age out so and I have no other sours going at the moment so thats super weaksauce. Question, can i still harvest the yeast/bug cake? or is that not a good idea. If not, my only source of...

I picked up a vial of WLP644. I see alot of people doing IPAs with it, which I will do eventually but would like to go simple and see what kind of flavors I will get. Thinking about a simple blonde/saison. 90% pils, 5% wheat, 5% table sugar. 20-30 ibus thoughts/experiences with this yeast...

best sour bugs and yeast to get an acidic tart/lemon flavor?

Think this will work? https://www.amazon.com/dp/B01D4LI6LQ/?tag=skimlinks_replacement-20 I have a chest freezer with a tower so i could put the fan about halfway down and pointed up the tower.

I am thinking about ordering a plastic inductor tank. I am trying to understand how to install a butterfly valve. I would need two. One for the racking arm, i will have to drill that hole. and one for the yeast/trub dump which states that it is 2inches. I cant find any installation info on them...

I have a sour blonde that is about 7 months in and was going to rack to a secondary so i could harvest the yeast/bug blend before adding some tart cherry juice concentrate. but i shattered my only other glass carboy last week and don't want to use a plastic FV. Is there any reason that I can't...