Recent content by DrKennethNoisewater

So, this might seem like a really basic question, but I've yet to make any sour beer, so what the hell... Based on all the stuff I'm reading, it sounds like an essential component to making quick sours (Berliners, Gose's, etc) is to keep the wort at a high temp (90 degrees or so) for the...

Thanks fellas. Calder, that's a great idea. I'll def do that.

First time adding fruit to a beer....and for that matter, first time ever brewing a Berliner. I added about 5 lbs of fresh raspberries straight into the fermenter. How long should I keep them in there? And do they ever go bad or mold? Or does the Lacto and alcohol in general prevent that sort...

Yeah, we mashed for an hour at about 155, then sparged around 175 to get desired 5 gallons. From there we cooled to about 85-90 degrees, I added the vial of Lacto and that was that. The fermenter went crazy for the first week, but now it's calmed down. Pellicle was the wrong word - just the...

Yeah, the Lacto D strain was the White Labs 677. Great... So there's a good chance that this thing won't sour worth a ****? Hmm. I guess my best bet is to let it go for another week and then hit it with the yeast. Once it gets cleaned up, hopefully the acidity will come through stronger...

Gus - not really. I've got the temp about 78-79 and that's as good as it's gonna get, unfortunately. Calder - word. I'll give it another 3-4 days and pull another sample. Hopefully the sour starts to come through. Btw, I'm pulling and going by taste. Is that the preferred method or should I be...

Also, it has been fermenting nicely. Tons of action in the airlock and a nice pellicle has formed on the top. Everything seems to be doing its job. Sent from my iPhone using Home Brew

Hey guys.... Question here about a Berliner Weisse that doesn't seem to be souring at all. Some background: we brewed exactly one week ago and added a vial of Lacto Delbrueckii once the wort cooled down to about 85 degrees. We didn't boil, per the recipe we followed. However, after pulling...

Thanks Calder Sent from my iPhone using Home Brew

Wait, keep it warm (100 degrees) the entire first week? Or just when I initially add the Lacto. I don't have a way to keep it that warm all week. Sent from my iPhone using Home Brew

Calder - I can buy a vial or whatever from the homebrew store. And pitch dregs from a bottle (though that will contain some yeast, too). Great advice, though. I'll wait to pitch the regular yeast until desired sourness is reached. I had just planned on pitching after 48 hrs per the recipe, but...

Thanks Microbus....and yeah, absolutely, I understand the whole Lacto / bacteria thing. I was referring to the yeast that's pitched after the Lacto does its thing for the first 48 hours, etc. My problem is, I wanted to brew today and don't have time to make a proper homemade Lacto starter...

Sorry, here's the recipe: https://www.homebrewtalk.com/f72/smoked-berliner-weisse-no-boil-bos-424310/ Sent from my iPhone using Home Brew

Hey guys, making a smoked Berlinner Weisse and the recipe says to either introduce your culture of Lacto or a bottle of a sour (I was gonna add dregs from a Consecration and an entire can of Evil Twin's Nomader Weisse - which is also quite sour). Do you think this will be enough to strongly...

Thanks Bryan - really appreciate it! Sent from my iPhone using Home Brew