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I soured a berliner in the boil kettle. I pitched a lacto starter culture of wlp677 and 2 cup whole grain (strained) .The post mash pre boil/pitch gravity was 1.033 ..18hrs later the ph had dropped to 3.3 with a gravity reading of 1.030 (refractometer only) Post boil the gravity reading was...

Purchased an inertap flow control faucet. Everything works fine except now I have no head retention and the co2 bubbles are big and disappear quickly instead of the tiny ones that I used to have. The old faucet would produce a head that would lace all the way down the glass. I have changed...

Looking to do a starter for a berliner. This is my first sour. We are using wlp 677. I've read that this can be tricky to get to sour out. I was thinking if I could add some grain to the starter along with the 677 and bring the ph down around 4.5ph to ward off the bad bacteria this might give...

Hi, we are trying to get the details worked out for our 1st sour. We plan to kettle sour. Our issue is the timing of the boil. We will only be able to mash on Saturday then finish the boil the next Saturday. If we pitch the lacto and it reaches the ph range early can we cold crash to stop the ph...

Posted this in general discussion thought it might generate a little more discussion over here. Going to brew a 6 gal blonde ale with strawberries (they are in season locally) added at the end of primary fermentation. We are using roughly 1.5lbs per gallon frozen, smashed, and pasteurized. I...

Going to brew a 6 gal blonde ale with strawberries (they are in season locally) added at the end of primary fermentation. We are using roughly 1.5lbs per gallon frozen, smashed, and pasteurized. I have brewed the recipe before with good results, but I would like to see some of the tartness...

I've got an Oktoberfest I brewed recently. I plan to lager it in a serving keg until October. I would like for it to be carbonated and ready to serve in October. I was wondering if there is a calculator or some way of figuring how much ONE TIME pressure to put on it to have it be properly...

My Brew buddy and I are brewing and splitting a 10 gallon batch. I currently have 10 gallons of fermenting lager in my fermentation chamber pitched yesterday. He wants to brew the end of this week again. He will be taking his 5 gallons home and fermenting it there. I'm planning on doing a Saison...

A friend an I have recently started brewing 10 gal batches on his Braumeiser and splitting them. The next batch he is wanting to revisit a crowd pleaser that he mixes some limeaide and oranges in post fermentation. I'm not interested in taking that route but I am open to doing something with the...

Got some mosaic hops left over from a recent ipa brew. Going to do a saison with a mosaic and citra whirlpool. Looking to do a small dryhop with something that will compliment the 3711 and mosaic/citra. Wondering about Nelson sauvin (never used this hop) Any experiences/thoughts? I know this...

Just picked up the newest zymurgy and saw an award winning fruit fermenter berliner. I have not done any souring so this may be common practice but I am trying to get more info and am having trouble finding any. The direction read mash as normal collect wort no boil drop to 90f pitch lacto sit...

Looking to see if this recipe is worth trying to brew or will it clash somewhere along the line? Am I missing something grain wise? Will do 1 lb toasted coconut at FO and 10oz toasted in secondary. Thanks! Blonde Ale All Grain (3.50 gal) ABV: 5.62 % OG: 1.056 SG FG: 1.013 SG IBUs: 25.1 IBUs...

Thinking of brewing a coconut blonde w a touch of pale chocolate malt. Looking to use about 3% pale choc malt along w 5% crystal malt 20L. Will toast 1lb coconut and add at FO. Another 10oz in secondary. Fire away! Thanks

Thinking about brewing up a coconut blonde with a touch of pale chocolate malt. 91% 2 row 5.7% crystal malt 20L 3.3% pale chocolate malt 1lb toasted coconut at fo 10oz toasted coconut secondary. This going to clash w the choc malt? Fire away please!

I don't typically use corn sugar in the boil but the past couple of brews I have. I have noticed that my projected og (just before boil) and my actual og have been off. If I take away the amount of sugar to be used in beer Smith my projected og and my actual og are spot on as they usually are if...

Going to do a special bitter this weekend. Looking at putting 6% GNO in the mash. Will also use 9.5% crystal wheat. Thoughts?

Brewing an ESB this weekend and I am having trouble finding how much GNO I should use. I'm thinking somewhere around 6%. Thoughts? Also using 9.5% crystal wheat.

Anyone have a clone for this north coast brew?Can't come up w anything.Thanks!

Thinking of using golden naked oats for the first time. 90% pilsner 10% gno. Will use a 1oz fo charge of galaxy with wyeast 3724 as yeast. Thoughts? Anyone use gno in saison? Thoughts on hop charge? Will bitter with magnum.

Never used vienna or golden promise. Looking for a northeast style ipa. Looking for feed back on this. Too much vienna? Would rather not use any crystal but will if the vienna will clash. Looking for opinions on hops and schedule too. Thanks! Golden promise ipa American IPA All Grain (3.00 gal)...