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I brewed a black sour with the lacto culture. Pitched lacto first and let it do its thing for around 48 hours at around 100 degrees with some variation. Cooled down to around 80 and let it drop to room temp, 73-74, pitching some built up yeast from a Saison DuPont bottle that had been in my...

code please!

Hi, meant pils, munich, vienna, uk pale, etc... Anything that isn't marketed as straight 2-row (even if it is at base, 2-row).

Called ABS today to get some pricing and nothing was even close to 36 bucks a sack. German Pils was the cheapest at 58 bucks. Maybe the Briess 2-row was the 36 dollar option? Didn't check on it. This being said, I love ABS, but I'm looking for 8 sacks worth of non-2-row product. Does...

has anything popped up on love2brew in a bit? Waiting for a chance for some bug county.

I have the same concerns with a place I just moved into, but am slightly more worried since I'm long-aging some sour and lambic-style beers. Should I be worried about mold or some such developing over a long period of time?

maida7, I just moved to Asheville and am having trouble finding a complete report. The one I found has pH, Alkalinity, Hardness, and Sodium, but not Calcium, Magn, Potassium, and Iron. Do you have a more complete analysis?

Got it from them! Thanks! Sent from my iPhone using Home Brew

pm sent

trentm, I started with commercial packs for the WLP strains and for the ECY ones started with small amounts of a 5-gal pitch. The beer for these was made on the 26th, going to pull samples this Friday. We went ahead and pitched a full 1 gallon starter into each 10 gallon barrel, with one...

Looking for a little vial of ECY Dirty Dozen from anyone that was able to score some. I can send you back ECY Abbey, Scottish Schilling, ECY-03 Farmhouse Blend, ECY Naardenensis, ECY Brux, or maybe even some bug farm yeast cake should the latter strike your fancy!

I found some stuff at my local HBS that says "Glycerine, To mellow and smooth out wines". Is this the same stuff used to freeze yeast? I went ahead and did a test to use it and found that out of the two vials, one froze into a solid mass and the other has remained liquid. Does this mean the...

Hmm... Answered Joe's email too late today apparently? Sent an email 1 hr after and haven't heard back yet. Anyone want to send me a vial of this mix that I can prop up? I'm sure the resulting proportions would be off somewhat but I'd still be interested in trying it. I can send some ECY...

Fruit was cooked down for a long period of time to avoid adding any unknowns but I added naardenensis and ecy brux into secondary so it could easily be pellicle formation. Sent from my iPhone using Home Brew

Dose anyone have experience with mold on their fruit beers? I'm 2 months into my strawberry-rhubarb brett saison. The fruits formed a solid layer of chunks over the top which was clean at first. Now it seems to be growing mold over the top. Whatever the substance is, it's solid white with no...

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Thanks for the words of comfort. Activity didn't take too long at all, a day. At this stage in development, they were all off and kicking within 2-4 hrs. Ferm temp has been ambient at 75 degrees. First starters were 12 oz, then 500 ml, then half gallon, now full gallon as of yesterday.

I've been raising several different species up to 10 gallon pitches and am a bit concerned about some of the flavors I've tasted along the way to get the high cell-counts. I was curious if someone with more experience could advise me. At the moment I have ECY Naardenensis that smells and...

So I decided to wrap my 2000 ml starter lacto flask with a heat blanket and made it snug with a towel. Didn't realize that heat source could get so hot! It bumped up the temperature to 145 degrees. Did I just fry my lacto? Starter has been going for four days before the heat spike at around...

Anyone see that ecy posted a couple of new pending vials up? One is the dirt dozen, with 12 Brett strains. Should make for a complex beer! Sent from my iPhone using Home Brew