Recent content by Kenmoron

This may not be as temp-related of a curve as you might think. In the initial lab fermentations they also showed that Philly Sour had a biphasic curve...the initial phase is where the yeast focuses more on acid production, whereas the latter phase it is focused more on alcohol production. That...

I’ve bottle conditioned other batches just fine. And in regards to the comment about additional souring, there isn’t any noticeable difference. I saw a drop in pH of 0.02 from bottle conditioning, but this is still likely within the realm of standard deviation.

So interesting that time and time again I keep hearing people are unable to sour with a repitch. I recently snagged some of The Yeast Bay’s Berkeley Sour Lachancea blend. I’m excited to try and repitch it as they said you should be able to and still get sour beer.

Was wondering if you guys did your split batches and could comment on any differences and what your thoughts are. I picked up a pack recently and am going to be playing around with it soon.

Interestingly, I’ve repitched it myself and have heard of a few others try the same with a similar result...beer that’s not that sour. It seems to ferment just fine but fails to drop the pH as drastically as the initial pitch. I’ve only attempted once so far and have no way of determining if...

Just pulled a sample of my first attempt with Verdant. Grain bill was 70% base, 28% wheat (flaked, malted, torrified), and 2% crystal. Mashed at 151F. Fermented at 68F, ramped up a few degrees toward the end. I actually pressure fermented/let it spund after I dry hopped on day 3. Ended up at...

I just bottled up my latest Philly Sour batch. I actually brewed a NEIPA, pitched the new Lallemand Verdant onto most of it, but set aside 1 gal to pitch Philly Sour on. I dry hopped at the same rate as the larger batch to try to have a comparison. Grain Bill was 70% base malt, 28% wheat...

@golfgod04 How did this turn out? About to partake in some ridiculous Cake mix/brownie mix experiments and trying to figure out the best way. Am considering “whirlpooling” the mix in a BIAB at flameout as I’m chilling. Not sure if it will dissolve entirely or if I’ll be able to mitigate some...

Give it a few days and recheck gravity. If it hasn’t moved, I’d recommend pitching that US-05. If it’s moved even a little, go ahead and just let it keep going itself. It’s definitely a slower yeast.

What was your SG and FG? I’ve considering trying out a sour IPA. I think it’s a pretty delicate balance though between sweetness, sourness, and bitterness. How did this all land for you? Do you wish you had more or less of any?

Well, 3 weeks later one of the bottles conditioning without any additional yeast is carbed up perfectly! Looks like I won't be using any conditioning yeast with Philly Sour in the future. There were rumors that it wouldn't do well. However, I haven't heard of anyone that has actually tried...

Dry yeast manufacturers make sure to package yeast at the top of their viability with plenty of nutrient and sterol stores. These yeasts are basically full from a buffet and ready to reproduce. This is the reason you will hear many claim (even the manufacturers themselves) that you do not need...

That sounds like a missprint, which has been known to happen. I would advise contacting the vendor.

After 1 week in the bottle with EC-1118 this beer is drinking fantastic! With pH of 3.31 and only 71% attenuation it is very easy-drinking. Raspberries go fantastic and it looks like this seems to be the popular fruit choice with others' recipes above. My process for the raspberries (these are...

Although there are still a lot of unknowns about Lachancea spp., in general, yeasts typically perform more poorly at lower pHs. In a typical kettle sour you bring the pH down to 4.5 in order to try and stave off unwanted microbes (you are leaving a lot of fermentable sugar at warm temps) and to...