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RPH Guy, great point and it made me think of something I forgot to add above. Normally I mash without the acid malt for 45minutes, then add the acid and mash for another 30 minutes or so. I think this technique avoids the impact to conversion of the non-acid malts.

My gose recipes use a similar amount of acid malt, with no lacto culture. I call it the lazy gose and they come out ok, but not outstanding. However, over three batches I've never had an issue with the fermentation. Just wanted to provide some evidence that large amounts of acid malt are fine.

Agreed, cold brew is the way to go and super easy! I'm all for adding flavors to beer, but my suggestion for a new brewer is to brew the recipe without any additions first to make sure you know what the base tastes like. Then adjusting for your next brew becomes much easier.

Awesome, thanks for the advice! I think I'll let the current one ride and see how it turns out, and try again with another batch and lower gravity starter.

One of my homebrewing goals this year is to get more involved in yeast handling. I've started harvesting yeast from my batches and saving them in the fridge for future use. Last weekend I decided to attempt to harvest some yeast out of some commercial bottles. I went for a six pack of Bells...

Patriots - 59

Yup, I was in Tucson a few years ago and went to Nimbus. They seemed confused when asked why they don't have an IPA on tap. Food was ok, beer was mediocre.

I had this issue in the past with dark beers like porters and stouts. Turns out I was not being careful enough when racking into the keg which caused the siphon to suck up a bunch of the yeast cake. Several people at my LHBS identified the off flavor as dead yeast which confirmed my...

Starsan will stay good for several weeks or even months. I make up a new bucket every other month so its always on hand.

No experience with these either, but if you go with wyeast 1318 make sure to use a blowoff tube and a decent headspace in your fermenter. That yeast makes a crazy big krausen!

I'm drinking a dunkel that used 3068 - one packet, no starter into 60 gravity wort and it took the gravity down to 15 in one week.

Thanks for the feedback, I'm going to add more hops - about 12oz in total, and possibly a different yeast. Going to keep the grain bill the same - I used to use crystal in my IPAs but have gotten away from that recently, and the flaked barley should do the same thing as carapils.

Hi, I'm working on a recipe for a NE style IPA. I've done several different combos in the past and I'm now looking at something like this: Maris Otter 14lb (81%) Victory 1lb (5.8%) Flaked Barley 0.7lb (4.1%) Flaked Oats 1.5lb (8.7%) Total 17.2lb Citra 5oz at flameout - whirlpool for...

Never dumped a batch, but I had two that turned out bad and were hard to drink. One was my first attempt at a gose - ended up with too much lactic acid. Straight up the beer was very hard to drink, but I found that if I mixed it 50/50 with a commercial gose it was perfect. Two was more...

I use a 60QT Concord pot and byou burner and have no complaints!

I tend to enjoy several brews on brew day. For me, the key is my step by step flowchart with stuff I tend to forget bolded and highlighted. No matter how buzzed I get I can follow the chart and the beer turns out ok!

Welcome, I'm a fellow New Mexican living in ABQ. Glad to see someone local on here!

Got a question for you KeyWest, you mention saving a L or two of the pre-pasteurized wort to propagate another starter. If I do that how do I store the starter if I'm not going to use it for a few months? Do I need to store it in the fridge, or at the same temp I used to inoculate it?

Thanks, good stuff!! I guess my main question is do I need to adjust the wort PH and purge oxygen from the kettle if I'm using a commercial culture? I've read on several blogs that these steps are really only needed if you are using the wild/grain technique. Additionally I'm using...

Hi, I've been brewing for about a year now, and due to the rarity of one of my favorite styles of beer I've decided to take the plunge into sour brewing. I'm going for a post-mash/pre-boil kettle sour using OYL-605. I've compiled the following steps and would appreciate any feedback or...