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We racked to bottle bucket carefully without transferring any of the mold as it was floating on the top and we drained from the bottom tap. Beer tasted fine, and it will be only myself and my gf who drink it. As for cleaning/sanitising, we're using Mangrove Jack's cold water detergent, rinse...

I just remember back in the day (10 years ago when I was active) there was like a yes/no infection thread instead of everyone creating their own, but I can't find it. Makes things more tidy doesn't it? If not, I can take this discussion elsewhere No idea. They were squishy. There were a few...

no pellicule, just this weird alien lifeform on my Kveik last night pre-bottle. Tastes fine 🤷 https://ibb.co/QrJ1Tc9

is this still the main thread for posting potential infections or do you just make your own thread now? I've been away for a few years

I'm not sure if this is true.. I've had some amazing bottled hop-forward beers.

so I've been brewing with grain for about 5 years now, and I've always been slightly disappointed with certain beers - pretty much anything from pale through to amber, but my dark beers have been fine. The weird thing was I always take a sample from the fermenter while I'm bottling and it tasted...

Holy heck, this grain bill.. I modified the hops slightly (added Citra to the hopstand and threw some in for dry-hopping) and it might be one of the best beers I've ever brewed. Do you think changing the crystal colour to 60 would have a negative impact? I might use this grain bill in other pale...

OP, did you use 1 pack of yeast or two with the 1gal starter?

how is that different from any other lacto strain? also, we don't get that brand where I live unfortunately.

I don't touch anything until my kettle is cleaned otherwise I make all sorts of mistakes and forget boil additions :p

how much temperature would you estimate you lose over that 24hrs? FYI, we are currently in the middle of winter where I live. I'm only referring to speed as in not fermenting for 6months - 1year as traditional. I'm also worried about losing too much heat over 2-3days, and also I don't have any...

hmm, after doing some reading, it seems like a Brett yeast might achieve what I am after edit - or not

thanks for your replies. It seems both kettle and mash souring won't be possible as I'm not able to maintain my mash temp for 2-3 days as required - I mash inside a giant gatorade cooler, void of any heating source. Back to square one I guess. I'm guessing more along the lines of the BW.

Hi friends I've never dabbled with sour beers, I understand there are a few ways to go about it.. sour mash, lambic ferment (year long) but I was wondering if you could achieve good results with using something like WLP655 (Belgian Sour Mix) with a 2-3 week ferment. I have a few questions 1)...

you mentioned that your blonde was fine? The lower SRM (colour) accounts for a more alkaline mash pH so that would answer for any differences between that and say, an IPA with a slightly darker colour

it sounds like he's in the 0th year of learning :p

did anyone actually lager this beer? I'm using Mangrove Jack's California Lager yeast with my own recipe (but this is the most active CC/SA thread) and just wondering if it's worth it

this guy's threads, man...

I'm a tree-hugger, but I've eliminated all plastic from my system (apart from bottling bucket and airlocks of course). I don't need to list reasons why glass bottles are better cause you've probably heard it all before

I haven't even tried nor heard of this beer but I find this thread very exciting!