Thanks xlco. This is very helpful.
The wheat was malted so maybe it's just a slow working lacto. I've heard that most commercial varieties aren't very aggressive or quick working.
First Berliner Weisse - Standard no boil, 50/50 Wheat and Pilsner Malt. OG 1.045.
I pitched a 1L starter of WLP677 (about a 1 week process) that tasted very sour and kept the fermenter around 80F with a heating pad. Two weeks later it was not very sour and the ph had only dropped slightly. I...
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Since cider is more acidic than beer should I be concerned about cider and my chrome plated faucet and shank? Will I get brass leeched into my cider? Should I switch to all stainless parts or a picnic tap?
I got a 9 gallon stainless steel pot for $20 on craigslist (see picture). It has a drilled 1" hole in it. Is there a way to fix it with plumbing solder or maybe a plug of some sort or can I add a spigot? From my web searching and looking in hardware and plumbing stores, 1" seems a little big...
I'm a relative novice. I've brewed 4 mini-mash batches and I'm about to make the switch to all grain.
I've read on here that 3 weeks at 70 is not enough. The carbed beer most then be chilled for 48 hours minimum in order to properly absorb the c02. I have found this to be true (anyone...