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Woohoo my RIS made it through!

For those of us in the Nashville judging center I got another response from the head guy last night. "Nashville is finished, shouldnt take long for results to be verified, Hoping to get scoresheets in the mail Monday."

I talked to the guy running or close to running the Nashville center on twitter. Here's what he said on Monday (read from the bottom up)

Just the rectangular ones near the Crystal Light section at the supermarket. I don't know the oz.

You live near Peg's? Super jealous, please report back on your favorites, the line-up is amazing.

Your best bet will be to be extremely cautious when racking and purge your secondary vessel with CO2 before you close it up.

I believe this is the pathway.

Nobody knows. It's not even a pure lacto culture, there's most likely other stuff on the grain too. We just chuck it in an hope for the best. That is also the cause of a lot of this confusion.

Active, but much slower. From my experience (~5 batches) I get the same sourness at either 2 days at 110F or 7-8 days at 70F.

7 days at room temp and lacto ate almost all of my fermentables. This beer is going to be 1% hopefully when I had planned on a ~4%

What was the odor like?

True, but I haven't seen this extreme of a drop in gravity in my 4-5 times I've soured my wort. I'm going to have a 1% beer at this point.

So you're saying it was converting sugars into lactic acid and not ethanol?

Has anyone seen fermentation just from the lacto culture off the grains? I had soured for 8 days at room temp and after a quick 10 minute boil I took my gravity reading and it read 1.013!! It should have been 1.039!

Yeah there's definitely a difference on fruits, which is why you'll hear people say not to use peaches or to use raspberries. I haven't used kumquats but just from my fruiting experience, I've always found more is better. And yeah, I'm right there with you, fruiting beer gets $$$$$ quickly.

I started souring 2 gallons wort with a handful of grain at room temp (~72F) 8 days ago and it's finally sour enough to boil and start fermenting today. Just another anecdote.

2 lb of kumquat for 5 gallons? I haven't had the CCB beer but if it has a big fruit flavor you're going to need a lot more then 2 lbs for 5 gallons. I think the common addition rate is 1lb/gallon but I've found that isn't even enough. As far as adding, I'd add them all post fermentation, I...

Check out this thread it discusses this same situation and many more https://www.homebrewtalk.com/f127/berliner-weiss-many-ways-385934/

I've found that the sampled wort tastes the same level of sour as the finished product.

4 days at 110F - Creamed corn, hot garbage smells. Insanely sour. Think of the warhead candy. Too sour. 1/2 of batch 4 days at 110F blended with 1/2 non-sour - Puckeringly tart, sour, but pleasant. 5-7 days at room temp with saran wrap over it and airlock on bucket - minimal smell, some...