Recent content by FoxFeud

That's what I'm leaning toward now, I suppose I could always pitch more dregs/lacto into the little guy but I bet the twang will complement the brett just fine. Thanks for the information!

I've been growing some bugs from Bretta Rose dregs (lacto brevis, brett lambicus, and a "proprietary blend of microflora") for the last week or so on a stir plate and I was thinking of using them to inoculate a stronger (1.065 OG, 30 IBU) stout. I'm assuming the LAB just dies but I had a couple...

Thanks everyone, I think I have a better idea of what's going on now. That was my thinking as well, I think the presence of the unfermentable sugars means I'll end up at a reasonable FG and not have to worry about bombs when bottling. That really clears things up for me, thank you. It makes...

I'm going to attempt my first graff this weekend and I'm hoping to clear up a few things before I get started. I don't have a specific recipe pinned down, but I'm thinking I'll split the fermentables evenly by volume between wort (~1.050) and apple juice + a few pounds of pureed apples (~1...

Thanks for the advice everyone, I ended up pitching a cup of grain once the temperature dropped back to the controlled range. If nothing else it will be interesting to see what the grain can do with the pseudo-soured wort with the temperature control. All in all, the $13 lacto pouch is not a...

I didn't taste much tartness, looks like the pH is in the low 4s but I just have strips so it's hard to say exactly. I was hoping to hit something closer to 3.5.

Thanks for the response, I figured there wasn't much hope for it. Unfortunately I have a Brett starter currently on the stir plate that I set up the same time as the kettle sour. The plan was for them both to be about ready on Monday. I just remembered that I have some 2-row sitting around...

I use a heating element to do kettle sours and today my roommate knocked one of the temperature probe wires, causing the heating element's relay to stay switched on. By the time I noticed, about three hours after it had been stuck on, the wort had reached 160F from the 110F it had been set at. I...

I didn't even think about that, but I assume you're right. Now I can't get the image of a couple stoners blowing up their homes trying to make brownies out of my head though.

OK, I'll bite... how does this cause explosions? As a Washington native that really sounds more like a meth production issue.

Ah I just read that wrong, thanks for clarifying.

Thanks, that clears things up. How's that? Is the Brett just cleaning up after the lacto bugs?

I've been reading up on how different souring techniques work lately and I think I'm still confused about a few things that I hope you can help me clear up. Kettle souring/sour mashing seem very straightforward to me; lowering the pH before the boil gets you to your desired tartness, killing...

I read the same thing in Radical Brewing, but Randy Mosher mentions that apricots actually make a better peach beer than peaches. Haven't gotten around to trying it myself but it may be worth a shot if you are concerned or don't end up with enough peach flavor.

Nice! I'm interested to see how this works out, I actually just brewed a one gallon Berliner Weisse in a similar way: soured with base malt and a slow cooker for 30 hours, did a 10 minute boil, and pitched Wyeast 3191 Berliner Weisse. How long did you let it go in the cooker and at what...