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Both arnobg and troglodytes, thank you so much for the help and suggestions. I really do appreciate it! Seriously, thanks for taking the time to help me out with this. I've been brewing for many years, and this is the first "sour" that I've attempted to make.

Hmmm...that's what I based it off of. I just have misread or misinterpreted something. Here's what I went by from the first page: "arnobg here is a recap for a 5.5G batch. If you want details I'll offer more. I made a lacto sour starter with Omega OYL-605 and 1 liter standard starter...what...

Okay, I got all the grains and yeast to make this. But, I just have some questions about the yeast pitching. The guy at the homebrew shop suggested I brew it like a "normal" beer, after boiling cool the wort to 80 degrees, put it in a caboy, then pitch the lacto starter. I'd rather follow...

Seriously, thank you so much for the quick replies. I really do appreciate it, and I can't wait to try it! So, after 10-12 days fermenting, do you go straight to keg?

Oh, one more quick question. Is there anything I need to do to make sure the juice is sanitized before I add it to the keg?

Thanks. I tend to run around 70-75% efficient, so I'll start with the 4 lbs of each!

When you suggest 50/50 light wheat and 2-row malts, what is a good amount (lb-wise) to use? I'd like to brew this as my first gose, and am putting the recipe into Beersmith. Thanks so much!

Is there an all-grain version of this? I'd like to give it a go as my first sour brew!

How would I go about doing an all-grain version of this? Are there any changes or suggestions you would make to the recipe since the original post?

The original recipe calls for dry hopping 1 oz each of Amarillo & Citra for 3 days and then removing those hops to add another 1 oz each of Amarillo & Citra for 4 days. For those who have brewed this, have you removed the first dry hop after three days? Is it necessary, or can I just add an...

Any tips on how to convert this from a partial mash to an all-grain recipe? Thanks!!

Had too a coouple too many during the brewing process and forgot to take a gravity sample before pitching the yeast. ;-) We ended up adding two packets, and it's fermenting away in the basement. Man, as a chronic airlock sniffer, this smells fantastic!! From what I researched, it seems...

Brewing this today, but I forgot to make a yeast starter. Will one Safale 05 packet work, or should I pitch two packets? Postboil gravity shows as 1.076 when I enter it into Beersmith. Thanks!

Ah, didn't think about the problem that foaming would cause. So you just take the dirty keg/carboy, put it on the keg washer, and run PBW. Then, after ____ amount of time you rinse with water, remove from the keg washer, and fill with starsan? I'm really leaning towards getting this, as I...

Quick question for those with the Mark II, what are the steps you use to clean and sanitize. Right now (without the Mark II) I rinse the keg or carboy with water, then use OxyClean, then StarSan. Would you follow the same process?

Hope yours is carbed and tastes great! Yeah, I really like to keep fermentation at or below 68 degrees, but I don't have any direct way to control the temp. On the rare times it has gotten to 70, I set it in a tub of ice. lol...real high tech. What do you do to control ferm temps?

Brewed on Tuesday. OG came in a little low (1.082), but otherwise a great brew day. Wife's addition of some oatmeal cookie spices with five minutes left in the boil was our only deviation from the recipe. Fermenting like mad in the basement right now!!! Glad I used a blow off tube or I'd...

Would you mash the recipe listed at the start of the thread for 60 minutes or 75? Beersmith is saying 75. I've only done 60 minute mashes before, but, then again, I've never brewed an imperial IPA.

Thanks Ed...for the quick reply and all the great recipes! Really appreciate it!

Thanks so much for the quick reply! Yeah, once we put the beer in the keg it goes into our keezer and chills. I probably will lower the mash temp so the beer finishes below 1.030. Hoping that if we brew on Sunday that the beer will be drinkable by end of January. But, like you said, the nice...