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Hey guys, I did a Belgian Sour, (Belgian Golden Strong Ale racked on top of 6# of cherries/blueberries), and I planned on adding 88% lactic acid after 7-10 days. Adding 1 teaspoon at a time of lactic acid per 5 gallons. My question is, will the lactic acid affect carbonating naturally with...

Sorry you never got a response, thanks for the extra feedback about your results. I think lots of people do this for months, it's hard to get that flavor you want after a short week.

Awesome, thanks a bunch man! Good luck.

Awesome, thanks a bunch man! Good luck.

Thanks for the reply man, how did you harvest/pitch the dregs?

So many filled carboys... space overload :(

How do you even do trial and error on a style of beer that is 12-18 months from brew to mouth? So crazy.

Is it even lightly tart/sour at the point you're at now? Like I said, I want the fruit to be mostly color contributor than more of flavor.

Gotcha, so add the fruit at the end? I thought you added the fruit early? I want it to be lightly fruity and more sour. I really want the color from the fruit more than anything.

Hey guys, I planned on doing a fruit lambic soon. I was curious if after I do the fruit and let it set for a while should I transfer to another carboy to bulk age and let sour or bottle and let age/sour individually in bottles? Will the results be the same if I do bottles? Also, from my...

I used 2oz medium toast chip before, left in for 2 weeks. Didn't get the flavor I wanted, I think I just didn't use enough chips though for a 5 gallon batch. Haven't used again, so this is my only frame of reference, sorry. Good luck!

For the record, that's not the same beer - also I'm not "all secretive"... I shared all of the ingredients, even the vanilla (how much and for how long). I didn't realize that someone would be a dick if I didn't share my recipe exactly to specifications. I've also answered questions on this...

I just wouldn't like the way it would feel if someone else made my exact beer and called it their own. Not necessarily concern, but preference. Shouldn't be ridiculed for taking the exact amounts out ;)

Definitely! I have a few beers/categories in mind.

About 4-5 years now.

I don't mind sharing recipe, but I took out the amounts used. Crisp Maris Otter Crisp Roasted Barley Crisp Chocolate Malt Briess 2 Row Caramel 80 Weyermann Chocolate Wheat Briess Flaked Oats Lactose Northern Brewer Pellets Kent Goldings, UK Pellets Vanilla Bean in Secondary - 72 Hours...

Thanks man! Very cool feeling indeed. Love this hobby :)

So, I entered my first homebrew competition a couple of weeks ago because I saw it being advertised. I had three bottles left of my Imperial Oatmeal Stout w/ Lactose & Vanilla Bean, so I figured why not? The feedback from the judges and seeing what BJCP people thought was important to me so I...

Hmm thanks, I may add some acid malts and use lactic acid during the brew to lower the pH of my wort to maybe help it out a bit. I also do brew in a bag, which generally produces a lower pH beer anyways, I believe. Thanks for the responses.

At what point does it start to get any sourness? 3-6 months? Obviously, for my first one I don't want to wait 2 years. I'd like to do one that is a reasonable amount of time from brew to drink so I can get an idea and just recipes etc and rebrew. Once I get it down, i'll do one that is properly...