Recent content by Brookvilleunlimited

I'm all set then... would you be kind enough to look at the recipe ?

I believe I add it to the boil ?

When should I add my milk sugar ? After I add the goodbelly right ?

Lots of reading says add lacto before yeast idk

I've been reading.... so I should not add goodbelly before my yeast. Add goodbelly wait for ph to hit 3.5 then pitch yeast wlp644 then ferment? Or pitch yeast at 87 or so for 24 48 hrs then add goodbelly ?

Seems like you totally know exactly what the ph is kill it to keep that level and go in with the rest of the brew. Co definitely seems my way to go

Co pitching then totally exactly what I'm doing

Or is that just adding way to much sour to the beer ?

Kettle I believe we're i pitch the yeast wlp644 ferment for 10 to 14 days then add goodbelly to it for 18 to 24 hrs or is that called co.pitch idk. Help me out lol

I try it this way ill check on it while fermenting give it 10 days to 2 weeks due to brix reading. And try what your telling me

No honey malt because the goodbelly sweetens enough ? Also I shouldn't add Citra to wort ?

I forgot to say before I sour it ill add a yeast

I'm going to do 2 row 12lb, flaked oats and honey malt 2 lbs mash at 158 degrees for 60 mins add one oz of Citra for 60 mins cool to room temp for 7 to 10 days add one pound of milk sugar wait 24 hrs add my goodbelly mango wait another 18 to 24 hrs then add my pineapple raspberry and second...

I got what you meant now. Took a second lol thank you

Well there is a beer that is ridiculously great around here in Michigan and it's a DDH Dipa sour ipa. It uses lactose but is not a milkshake ipa nor taste like a Creamsicle. I want to achieve a Ddh dipa sour ipa with pineapple and raspberries an IBU of 45 and ABV of 8% lol its a tall order...