Shot of my Flanders Red this morning. It has not been souring that long, around 4 months at this point.
What is that black stuff in there??
Shot of my Flanders Red this morning. It has not been souring that long, around 4 months at this point.
What is that black stuff in there??
Shot of my Flanders Red this morning. It has not been souring that long, around 4 months at this point.
Pellicle on a fruited sour wheat beer I did several months back
You can dedicate 4 carboys to sours? Impressive sir!
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i'm currently at 3, not counting 1-gallon jugs... definitely need more.
someone needs to develop a "super brett" and "super pedio" that can get the job done in less than a year. on second thought, scratch that. those bugs would invariably rise up and enslave us. and we'd be happy about it.
First one is berliner weisse - 2 days post inoculation
View attachment 180540
Does anyone have any idea what is going on here?
This is a ryebic I made in the weekend, Belgian sour mix and Brett. lambicus. The wort looked turbid but normal when I pitched the yeast, but now it looks like all the turbid stuff has gathered in a cloud in the middle of the carboy and the rest of the wort (crystal clear) surrounds it...
Any ideas? Should I worry?
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yeah, too soon for pedio.
maybe the rye proteins are coagulating? i don't know what the technical explanation is, tho.
yeah, too soon for pedio.
maybe the rye proteins are coagulating? i don't know what the technical explanation is, tho.
I 2 ten gallon batches do the same thing. I was using 2 Whirlfloc tabs in it. Im guessing the glob came from that. Last 10 gallon batch I did I only used one and no weird proteinView attachment 180540
Does anyone have any idea what is going on here?
This is a ryebic I made in the weekend, Belgian sour mix and Brett. lambicus. The wort looked turbid but normal when I pitched the yeast, but now it looks like all the turbid stuff has gathered in a cloud in the middle of the carboy and the rest of the wort (crystal clear) surrounds it...
Any ideas? Should I worry?
Sent from my iPhone using Home Brew
Ask and you shall receive. https://www.facebook.com/permalink.php?story_fbid=817404321606787&id=168646113149281
View attachment 180540
Does anyone have any idea what is going on here?
This is a ryebic I made in the weekend, Belgian sour mix and Brett. lambicus. The wort looked turbid but normal when I pitched the yeast, but now it looks like all the turbid stuff has gathered in a cloud in the middle of the carboy and the rest of the wort (crystal clear) surrounds it...
Any ideas? Should I worry?
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I meant this link. Anyone else have troubles with it?
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