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Ok, this makes a lot of sense. I suspect you are right about stressed yeast as I have been pitching the yeast only after getting the wort very sour. Dry yeast, one satchet, no nutrient. I shall follow this advice on my upcoming brew. As a side note, I just bottled a Lemon-Ginger-Fuzzy peach...

Yes, I have tried philly sour and it turned out great but not exactly what I was going for. I really like sour, something < 3.3 PH. I was not able to get this with philly sour yeast.

Just want to get your thoughts. I have brewed a lot of sours in the past year and have had many of them that smell and taste just like apple juice. Its not unpleasant and usually we age on fruit and it either covers up the apple juice flavour or it goes away. I know that the recommendation is to...

This is very frustrating lol. I do love dry hopped sours and so far, I have only had luck with philly sour yeast which I am not super pleased with. I have dry hopped plenty of beer and brewed several very delicious hazy IPAs, DIPAs, Session IPAs with great success but every time I dry hop a sour...

The verdict is yes, the unpleasant mouthfeel is quite similar to chewing a tylonol. I let a couple bottles condition for a couple months and they taste awfull. I tried to pickle some red onions in some of this stuff, equally terrible and taste even more like tylonol. Since this batch I have...

The temperature was rock steady at 19.5 degrees Celscius. I have experienced hop burn but never in combination with such a low PH so thats an interesting angle...I do have a pretty heavy hand when it comes to adding hops into my beer. The latest was 1 oz of calypso into a growler. I figured if...

My palate is definetly not the best...its very hard to describe. I know for sure its not hop astringency, I am familiar with that due to some abusive dry hopping experiments.....my best approximation is like putting some vinegar and into a very plain soured beer, and one quick squirt of break...

No problem, I am desperate to figure this out and appreciate the help. I can not say with certainty that my airlocks never get below the appropriate level. I will pay more attention to this in the future. I do have a PH meter but I don't use it to measure the PH of these. I know I want them as...

It was UsO5 and lacto blend only. Have plans to use Brett but have not crossed that line just yet. I have not had this happen to any non soured beer that has been dry hopped in the same fashion, same equipment. Is it possible the acetobactor is in the lacto culture? It is a commercial culture...

Yes, I split a large batch up that soured with lacto and fermented with us05. Then I split between growlers and secondary differently, then bottle. Yes I use airlocks and am very careful with sanitation

Yes, that makes sense. So even with CO2 purging of the growler...still enough 02 to ruin the beer if no secondary fermentation. I will be adding sugar along with hops or dry hopping at active fermentation from now on. If/when I taste sweet dry hopped sour success I will report back. Thanks for...

I do have some bottles sitting that I don't expect to drink as they were nasty at bottling time. Should I leave them at room temp for 6 months? A year? Why would I get absolutely zero off flavour with the act same beer handled exactly same but no hops? Will oxidation cause this without aceto...

Most Recently Calypso, Sabro, and Citra. All to the same effect...beer does not taste like hops at all...tastes more like vinegar. I don't believe it is bug related as the beer tastes absolutely wonderful and fruited growlers are fantastic. As soon as I dry hop...very bad flavour. The presence...

Hi folks, thanks in advance. So...been making split batch sours using lactobacillus. I let them get very sour then pitch us05. I split the batch up in secondary and age on fruits or dry hop inside growlers. When the beer goes into secondary it tastes good, very sour but very pleasant. Every...

Thank you, Do water reports generally contain the brewing relevant numbers, or do I have to have the water analysed myself?

Thank you for reading, New brewer trying to scratch the surface of water chemistry. Simply want BeerSmith to have the correct profile for my Tap Water. Got my water report from the county (I am in Glencoe, Ontario Canada). Seeing a whole lot of info but not the info I believe I need. Can't find...

UPDATE: I now believe the white floaties were just some kind of yeast You are correct, the double ipa was quite tasty after 3 weeks in the bottle. I think what happened was to much corn sugar, and also fermented on the warm side. as for the pellicle and the ropy slime on top of the beer....it...

We use a hose, attached to a ball valve on the bottom of the kettle. Which brings up the following question: Will the ball valve get hot enough during the boil to become sanitized? we sanitized the hose and attached it to the boil kettle after the wort was chilled...but we did not sanitize the...

Update: The Double IPA will get poured down the drain as it has become completely undrinkable. a very astringent and unpleasant mouthfeel/aftertaste is getting rapidly worse. Most definetly an infection of some kind. The picture was of the Lawnmower ale, the batch that was brewed after the...

Update: after 1week in the bottles this beer has a pronounced off flavor. Tastes like a super fruity wine of some kind was mixed with a double ipa. Not very good. It tasted quite good on sunday, Only 3 days ago so whatever this infection is its working quickly. ALSO: the lawnmower lite ale is...