Recent content by Brett Romer

Alright, added enough table sugar to bump the OG to 1.042....Hopefully get under 1.012 for a respectable ABV for the style. I usually aim for the “fun zone.” Wouldn’t there be a conversion to alcohol? I get no alcohol on taste..... If you saved it, I will gladly report back. Currently the...

I also don’t understand why my name is displayed! I dunno how I screwed that up! It’s been a day though. Only bright news for the day was kegging a graham cracker Porter! Absolutely delish!

There wasn’t any yeast pitched. The only thing pitched was WLP677 Lactobacillus delbrueckii Bacteria I still have the batch. The funk smell is there, the tart is there, but it’s as if the sugar completely fell out! I might have added an ounce of Lactic Acid to drop the pH .2!

Sorry, Mashed in at 149 for 90 minutes. GRavity post mash was 1.054. Cooled to 110 degrees and pitched Lacto Bacillus. From there the temp was kept between 95 and 105 degrees to achieve proper pH. It stayed in the fermenter for 7 days without pitching yeast. The boil was today and I would...

First off, Hello everyone! I did scour the net and forums for solutions to this issue and came up empty handed before I’m scolded. I recently started my second sour. The first came out amazing and I wanted to repeat it. After mashing in I pitched my Lacto culture. The wait previously was...