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Question: I am brewing a fruited sour that requires 2 separate yeast pitches 5 days a part. The first fermentation uses Philly Sour Yeast then 4 days later, you rack to secondary and add the fruit, and pitch a packet of Bell Saison to convert the fruit sugars. Should I add more oxygen when I...

Update: today is 8th day in fermenter. The Notty yeast tore through this batch in like 2 days. I took a hydro sample and it read 1.012 so I think it’s done. Had some floaters in too though. Noticed when it filtered into fermenter there was a lot of foam so. Wondering if these are proteins...

Yeah I’ve read that, wasn’t sure. However I think the biggest part of it was not letting it rest at 167°F for 10 minutes and probably rinsing the grains with too much water which may have raised the pH. This time I only rinsed with about 5 quarts of water at 169° which I very carefully...

Brewing this today for the second time. First batch had a small aftertaste and I think I’ve figured out that I made a couple mistakes when sparging / lautering. Namely I didn’t let it rest for 10m at 167 deg F and also stirred the basket while draining to get better flow which I think probably...

I made this batch and just bottled it. Hit the numbers pretty close with OG 1.039 and Fg 1.009. Color was clear and golden and tasted great. Looking forward to tasting this after 2 weeks of bottle conditioning. Question: I live in ATL and water quality seems pretty good but haven’t done any...