Search results

It doesn't seem to be generating CO2 (based on airlock activity) so I'm thinking it might be "safe" to bottle. From what I've read the pathway from sugar to Lactic acid does not produce CO2 so that seems to line up with lacto. I'll take another taste tonight. A little lactic sour in this beer...

I did post a photo, is it coming through OK? The primary fermentation looked totally normal. It went from 1.055 to about 1.014 over two weeks. That puts it around 5.5%. I'm certain that the source of whatever I am seeing is the rhubarb. I've done some sours with the wyeast lambic and...

here is a pic

I'm brewing a rhubarb wheat detail of the recipe are as follows Roughly 50/50 pilsner/wheat OG 1.056 Wyeast 3068 2#rhubarb in the secondary Brewday went well, primary fermentation was normal. After two weeks in the primary I racked to secondary with the rhubarb. At first I didn't...

In going to give the higher temp a try. I'll go to around 90 for a week to see what that does. I don't have CO2 but I'll rock the carboy a bit to get things stirred up.

What do you guys think, am I done? Day.........Temp............SG 0.............80...............1.064 9.............85.................1.026 Temp increased to 85 33............85...............1.014 42............85..............1.011-1.012 Noticeably less yeast in suspension...

I brewed a batch of this about 14 months ago. I used the Wyeast Lambic blend and have not added any bottle dregs. I'm about ready to rack onto a couple pounds of sour cherries. My question is about the yeast cake in the primary.... Is there anything useful or interesting that I can do with...

Thanks for the clarification, I got it now. The original post says "knockout" so that is where I got it from.

I'm planning to try this one for my next batch. I'll thinking of doing a 2.5 gal AG batch. This would be my first AG, right now I am doing 5 gal PM. I'm trying to understand the difference between knockout hops and hop stand hops. I've read this thread and few others. This is what I've...

I was also thinking of doing a Belgian version of FBS. How did this turn out?

I ended up not using the bullion. After reading about it being harsh and primarily used in dark beers I decided against it. I ended up using Bramling Cross. Bramling Cross has a similar description to Bullion but I didn't see anything about it being harsh. Final recipe is below. The...

Thanks motorneuron, I think I'm going to brew this on Sunday as is. I read the mad fermentationist tasting notes on the sour squash beer. He said spices are barely noticable. My ammounts are higher but not by all that much. I'm guessing it will still be a little underspiced with what I...

Here is the Recipe I have so far: STATS: Original Gravity: 1.079 Final Gravity: 1.022 ABV (standard): 7.5% IBU (tinseth): 17.29 FERMENTABLES: 6 lb - Dry Malt Extract - Light (50%) 1 lb - Dry Malt Extract - Light - (late addition) (8.3%) STEEPING GRAINS: 0.75 lb - American -...

I'm looking to do an extract version. I've done AG to extract conversion before but I'm surprised by the steeping grains in extract version of this recipe. AG 7.00 lb Pale Malt (2 Row) US (2.0 SRM) 0.75 lb Cara-Pils/Dextrine (2.0 SRM) 0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) 0.50...

Had an idea.... I could make up another gallon of wort (wheat DME/water). Throw some crushed grain in and let that work for a while. Then mix it in with this batch

The starter method came from the thread I linked to above. A lot of people have used it and it seems to work for them. I guess I could try some sugar next time. You can see the picture of the starter it took three days but it did develop something on the surface. It smelled like lactic...

The SG was down around 1020 (OG 1054) but still not much sour. I wonder if I didn't pick up some yeast from somewhere. Maybe contamination from last batch (3711) that I had in that carboy.

I tasted last night. Not really sour. The smell from the airlock and beer is "yeasty" smell. Is this normal for Lactic?

Here are some pictures of mine. Do these look right? Used a homemade lactic starter as described in the original post. Mine was extract, OG 1.054. "mash hopped" with steeping grains (flaked week and two row), brought just to a boil then cooled. I used 0.5 oz of columbus for my 2.5 gallon...

I just brewed my first Berliner Weisse on Saturday. I am following the method used by Morkin for Alferman Imperial Berliner Weisse except that I am extract. I am at the same OG (1054). https://www.homebrewtalk.com/f72/alferman-imperial-berliner-weisse-255777/ Mainly I am hoping people can...