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Thanks for contributing, but I'm interested in Kettle Souring, not Sour Mashing. I've sour mashed many times. Thanks though!

An update from my experience this weekend. I pitched my Lacto and gave it almost 24 hours. It seemed pretty tart. Unfortunately, I didn't have my pH meter to take a reading. I boiled it for 10 minutes and hopped it to 5 IBUs. Chilled and racked to fermentors. Here's the issue I'm seeing. I...

Ok, thanks a lot. Is there an amount of Lactic acid that you would consider to be too much?? Like an amount that could have a negative impact on the mash or beer?? If I don't make any other adjustments (like cutting the mash water amount with some distilled water), I will need A LOT of lactic...

Very helpful, thanks. I was wondering about mash hopping hurting the hop intolerant lacto. I'm thinking of moving it over from mash to kettle (no hops), heat to 180, cool to 100-110, let it go 24 hours, take a pH reading, and then boil for 10 minutes with real low dose of hops. Does that sound...

Whoa, whoa. I must have not been clear here somewhere. Sorry. Kettle Souring can also mean pitching your bugs after lautering. For best pH results using this method in the kettle, I need my MASH pH to be around 4.8, and I'm just asking what you think the best way to get my water profile down to...

Thanks for all of the feedback. It was helpful. I have another question. I want to do a Kettle Soured Berliner Weisse this weekend, and the recommended pH for the mash is 4.8 Given my water profile and how drastically far down I need to come, what would you suggest is the best way to do...

Interested in starting another discussion from people that have tried this. I k now there are threads about it, but I would like to hear more about people's complete walk through from start to finish. I'm planning on mashing and sparging as normal, and then holding the temp in the kettle...

I've been wrestling with water chemistry for a while, and just when I think I've got something figured out, I read another thing that throws me off. I would love to get people's thoughts on my local water and the questions I have. Here are my tap water numbers: Calcium: 88 (ppm) Magnesium...

Well, thank you. Glad to see that people are still enjoying this one.

Awesome. I just called my local Sears and they have that model in stock. Normally $34.99, they have it for $19.99 right now. 50 footer. Going to go pick it up. Thanks for the help!

So what hose did you upgrade to?

This 50 footer gets some pretty solid reviews. I think I'm going to give this one a shot: http://www.amazon.com/dp/B00B1051S4/?tag=skimlinks_replacement-20 Thanks for feedback. EDIT- I just realized that this is the same on that was linked earlier in the thread. Gets great reviews on...

Thanks for the post. It sounds good, but man, when you read the reviews for that hose on the link you posted, it's hard to actually go for it. Seems to have been good for you, but the majority of reviews are terrible.

I'm talking about a hose that's hooked to the faucet and used for cleaning purposes and hooking up to my plate chiller. Not for transferring or anything else. Just a tough as nails garden type hose that can handle heat.

I'm looking for a recommendation on a great hose for brewing purposes. A hose that doesn't kink, can handle running high heat water through it for cleaning, and is extremely durable. Anyone have something they've actually used that fits all this criteria? I bought the hose marketed as "The...

I saw somewhere in another thread where someone raved about the Black Walnut extract from Olive Nation. Anyone here ever try it? Every extract I've used from them (I've used a lot) has been phenomenal. I have 5 gallons of a Schwarzbier, and I'm thinking of ordering this to try it. Any...

I just realized that I totally screwed up the water chemistry on my last brew. I was in a hurry and plugged in some wrong numbers on Palmer's spread sheet. Bottom line is that I was making a Czech Pils, shooting for a Residual Alkanlinity around -60 and ended up adding WAY TOO MUCH CaCO3...

I agree with you on the Loose Canon, but that Gose? No sour or salt to it. I love this forgotten style, but I thought that was a weak A$$ interpretation. Speaking of Dogfish Head, did anyone else here do the Spiegelau glass tasing? That was the freshest 60 minute IPA I've ever seen. The...

Wow, what a great time! Great seminars, great beer (well, some of it) and good people. I was excited to meet some HBTers in person! I do have to say though, I was extremely disappointed in the dinner at the awards banquet. I'm as much a food geek as I am a beer geek, and I was really pumped...

To be fair, I've been brewing this beer and calling it this for over 10 years. I just don't have the money or attorney to trademark a homebrew :)