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Hey everyone, having trouble trying to run this on a tablet. I have made it to all the steps until this one: "Now it's time to grab the source code. Assuming the above two steps are done, this is all you need to do: Open a command prompt. Change directories to the document root for Apache...

Just kegged a zest beer for a homebrew festival here in Asheville. I zested 2 lemons, one line, and one grapefruit (along with some juice), added at the end of boil with one ounce of Citra and one ounce of Cascade. Really happy with how it turned out.

I didn't pitch new sach, and was under the assumption that shaking the carboy would introduce too much oxygen resulting in vinegar

I had a sour that sat in my closet for a little over a year, until it finally got bottled. I rebrewed the same recipe and pitched on the cake, which was a combo of dregs and sour belgian 1. Haven't seen any "typical" fermentation activity like I would expect. But a pellicle looks like it is...

Sorachi found it way into a saison, I added wayyyyyyyy too much, very bitter. Sorachi made it into an ipa, as a small part of a dry hop blend, very nice but has to be very small part of overall dry hop. And my favorite I added sorachi at flameout to an imperial saison, which I also added three...

I would love to add to this solera project if it's still going on!

Back from the grave update: Plan on brewing a lemon lime kettle sour berliner with my sauerkraut bugs in the next couple weeks. My list of brews has finally shortened and I have time for the fun stuff now :tank:

this weekend is the only time i have for it, ill report back for sure!

I still have my starter sitting on the bar....need to find a time to mash in and do my kettle sour...

I live in NC, and the heat got to mine this year, partially my fault though. Chinook if you were wondering.

Whats your method on keeping this culture for future use? I want to do that to mine, and I'm guessing you don't want a mixed culture with 05 to mess up anything in the future.

I poured in some brine and kraut, gonna let it sit around until sunday and kettle sour either an oud bruin or berliner. Since you're dropping gravity points do you think there are other bugs in there? or you have a culture of lacto that ferments and sours?

My starter took off yesterday, probably because my roommate used the foreman grill next to it. Sorry for the blurry pic, phone has been sketchy lately.

never trust an air lock, always trust science! gotta refractometer around?

I have been following this from the beginning, I think I might try to kettle sour a berliner this way with my homemade kraut... updates to follow...

The school of thought with this is to pitch around lager amounts, iv seen that Al from EYC likes to pitch somewhere between lager and ale rates. And I can tell you from my experience that even under pitching has resulted in a fully attenuated beer, just takes a little bit longer to get them going

What he said. Get all your variables down, fermentation temp, sanitation, bottling, yeast pitching, hop schedule. And once your feel comfy with those bump up and go all grain

I am the worst yeast harvester/dregg collector, had to actually throw some out the other day because I did not label them, and needed room for food in the fridge:(

When I say sour mash I mean sour mash proper, not throw caution to the wind. You don't see anyone say "boil your wort" an then someone says "don't boil, it will flow over the pot":p

Puree should have plenty for Brett to work on. I'm not so sure the alcohol already in the saison would allow the lacto to actually sour the beer. Some brett strains to gain acidity over time though. If it were me I would make a sour beer (possibly sour mash), like a blonde and blend the two.