Recent content by Gildas

I eventually tasted it and it is a bit sour, but not much... A biologist & brewer friend told me to let it live so I'll eventually get it to boil & fermentation and check it out in one month. In the meantime, I was browsing through the forum and found an answer to my question: it's better to...

I did not taste it, I'm afraid of what it might contain without protection from the sourness... The stripes sure aren't accurate; what I can say is that it seems to be as far from the pink of lemon juice as from the green of the tap water. About hops, I've read not to get higher than 10 IBU...

Thanks to both of you, that's helping. SpeedYellow: yeah, I wasn't proud when I saw the wort to be that warm... Pitching lactic acid up front is a great idea. What source of lactic acid to you use then? If you have a reasonably cheap and reliable source of lactic acid, why do a sour worting or...

Hi everyone, sunday evening (Europe time), I brewed a light Belgian pale and tried my first Sour Worting on it. 2 days and 12 hours later, I sampled a small glass of it: it smells like canned beans and my ph stripes give me something around 5. Should I worry? Some facts about the beer: OG is...