Recent content by Keyes88

I totally agree and I am relieved by your comments. I did a Yeast Bay Funktown blend that left me wondering if I did something. I had it at a week around 66-68 tge held for another week at 72. Took a sample before cold crashing (started that yesterday), and thought something was off. It started...

I'm debating it. I'll see what it smells like after two weeks in and pick up something to dry hop if I have to. Sent from my iPhone using Home Brew

I'll be there, I'm using a Yeast Bay Funktown Pale Ale on this. Im really excited!

I still can't import my old DB from version 1 :( Is there a needed file format or something I'm missing?

I think for NJ it's a toss up between Maloney's or Cloverleaf. There are classic places like Andy's and Shepard & the Knuckle Head but they have a very limited space without food and a small tap list.

Without a warmer temp, it will take longer for sourness to be present. Can you test the pH? One thing I'm starting to do is collect and pour dregs from some Berliners I've had. Maybe if you have access to any this could add to the souring process and complexity of the beer.

Airlock activity is not 100% representative of fermentation activity, especially with some bacteria. Give it time. Keep a slightly Warner temp for another day. If you're SOL on more yeast maybe make a mini sour mash in your oven and add that. But I would play the waiting game.

Update: beer has now had fruit for about a week and is going to get cold crashed for almost another week. The quince adds a very strong lemon acidic quality to the beer.

I test my berliner and the pH was at 3.4. I then opened an 1809 Berliner and rested that at about 3.2. The crispness if that was amazing. Hopefully in time I can get down to a 3.2 or less. With this current batch, I'm tossing in some Quince for a bit then tapping it. I understand Berliners take...

What is a "good" pH level for a berliner weisse? Im going to get some wine strips today and test it out.

I'm just going off the idea of sour mashing at 110 or whatever it's suppose to be. Why not ferment at that if possible? I think OldSock should try it while in San Diego, it's hot enough there and he's not busy or anything right now! :P

But what if I only have lacto in my primary? Then I won't have off flavors, right?

If sour mashing is done at such a high temp, why isn't fermentation done at the same level??

I fermented hot, like over 90 for the 5 days and it has some tartness. I'm trying to get the ECY Berliner Blend but it hasn't been made in awhile.

As soon as I hit my FG I'm going to keg it and prime the keg. Then tap it when I have the space.