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I think we need to separate out O2 flavor issues (acetobacter) with other flavor issues (of which there are a lot!). As far as I know low to medium O2 permeability is just going to favor growth of acetobacter which will give a vinegary sourness. It won't make your beer taste like vomit (there...

In

woo-hoo!!!

1 Briess Pale please

Did a 1a - Normal mash + single fermentation with both Yeast (London ESB) and lactobacillus (Wyeast 4335), pitch at the same time. 55% Pilsner 40% white wheat 5% acid malt 7 IBU Hallertau Tasting notes. Note that I did two versions so ESB&L stands for London ESB and Lacto version...

I agree and disagree here. I just did a what I'll call a pale IPA with Conan. While the yeast without a doubt overpowers the flavor, the flavor itself (for me at least) was peach all the way. That peach may play really well with a Berliner and the hops added would simply be more of a...

brilliant! nice job sir.

brilliant! nice job sir.

subscribed to save for later. nice job!

That's it! Strip her of all her awards and send the remaining carboys to me for proper disposal. �� Used this for my most recent lambic and pitched Bug Farm as well. Tastes great at 9 months and there's not even oak in it yet. I couldn't agree more that it's really a showcase...

When doing a sour wort / sour mash and tasting until you get the desired level of sourness has anyone found that after the boil and fermentation the sourness level changes at all (up or down) or does it stay constant?

Subscribed. Please continue to talk amongst yourselves. :) FWIW - I have a BW carbing up now. I'll post my results once it's ready.

Interesting - I've never heard this approach. Basically a sour mash but presumably you're taking it off the mash bed into a carboy and pitching lacto. Let it do it's thing, then proceed with the boil process as normal. I LIKE it! You can split up a brew day, less variability / risk than doing...

I have a split batch Berliner weisse that just isn't there yet. One carboy simply tastes like nothing / slightly wheaty and the other just tastes soapy. I believe these flaws are due to missing my mash pH way on the high end which gives a flabby flavor to both and for the second carboy I never...

Thanks. I would normally just use priming sugar but sours take forever to carb up naturally and I'd like to submit to the NHC. The transfer from 2L bottle to a 12 oz sounds hairy but if I keep it really cold and carb a bit more than my target I'm guessing I'll be OK.

Got one in, was trying forever, took a quick shower, came back and all of a sudden it seemed to be working great. Got my last two in and after hitting submit on the last one the page it said it was successfully submitted and the limit has now been reached. I may have been the last entry in...

And NYC is now closed!

For a process such as this I always wondered how effective it is since by the time you mix grain and water and let things settle for a few min to even out, you've already started the conversion process. By the time you've taken your wort sample, cooled it, and then tested it presumably about 15...

Quick question - my 10g MLT has a false bottom which has 1 gallon below the FB. When putting in total mash water for these calculators should I put in the full amount of water that's in the MLT or subtract 1g since it's not really in contact with the grains during the primary mash? Edit...