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So, this is not my first beer, but my first kettle sour. Did the mash, on Friday using a 75/25 Pilsner/Wheat recipe. Did a 15 minute boil at the end to sanitize, wort chilled to 130*f. Moved the kettle into my brew room, preacidified with lactic acid to 5.0 PH, placed on insulation, etc and...

Short and sweet. Couldn't find my wort chiller to faucet adapter, so I had to wort chill off the basement spigot. Had a hard time maintaining mash temperature consistency (140 in the middle, 165 outside... yes I stirred the hell out of it). Finish all that, put in fermenter, start...

My wife and I are attempting a variation on Edwort&s Cider/Apfelwein design. No additional sugar, using Lalvin D47 yeast, fermenting at 60* (low range of yeast). Its been in primary in our ferm chamber (chest freezer with STC1000 controller) for 4.5 weeks. I decided to take a sample and...

I am writing this for posterity, so anyone who searches later and does not come up with a resolution (as I did) can find this. I will update the posting at all notable intervals so the future searcher may find possible answers. My wife (a budding enthusiast) brewed a "Brewers Best" American...