Recent content by pearljam1984

I didn’t experience the stall myself. It was down to 1.014 in 8 days. though I posted mashing at 148°, my notes say 150°. Which either way is highly fermentable. I’ll also add that I used BB Funk Weapon #2 on a very similar wort last spring. I also added Trillium spontaneous beer droegs. It was...

No. It has brett and Lacto and farmhouse yeast. I was simply letting him know I didn’t get any farmhouse yeast vibes. Since he is planning for a saison.

I swirled for the bottle droegs. No, didn’t have a starter. Just pitched straight in. For what it’s worth, SBK didn’t give me any saison/farmhouse vibes. So I opened a bottle of this about every two months since February. From my notes, the bottles drastically improved each time. February...

So it turned out good. It was more bitter and hop burn that I expected. So not knowing the bitterness is a question mark. I’ll definitely grow them again. Once the hop was in the ground growing, it was relatively low maintenance. My harvest was enough for one 5.5g batch. This was basically one...

I brewed an all Cashmere Wet Hop beer a little over a week ago. Sent to the keg today. It was my first year to grow hops. I started with 3 rhizomes in pots at the end of March. Once I felt comfortable that there would be no more freezing temps, mid April, I moved them to the ground. Two of them...

Gravity tested on consecutive days at 1.012. Added 3oz. Of galaxy.

Kicked off a 5.5gallon batch on 4/3. wanted to share my experience with A43 Loki and time/temps associated. 5.5gallon OG 1.069 FG ? IBUs 13 Mashed in at 158°. Batch sparge. 10lbs - Golden Promise 4lbs - Flaked Oats .5lbs - Carahell .5lbs - Cane Sugar 10min- 1oz. Columbus Whirlpool 30min-...

After 14 days in the bottle. Popped a small one just too get first impressions. it’s got some different complexity sourness and funk, more tropical fruity than anything else. I under carbed a bit anticipating some gravity change.

Sour Batch Kidz follow up. So I have been at 1.006 since mid December. It’s sour and fruity with definite funk. Tasting great. Went ahead and bottled half the fermentor, without adding anything but a bit of priming sugar. I then took the remaining SBK and blended with a lacto/kveik kettle...

Thanks for the info. Don’t plan on fruiting this time. But maybe second time through. Just trying to get an understanding of FG for bottling. I figured somewhere around 1.005. Planning for champagne bottles, but I prefer low carb on these type of sours personally.

Have you bottled any of the sours you made with SBK? Any consistency with final gravity?

Final post for sometime... 11/30- gravity tested at 1.014. Ph at 3.3/3.4 Yeast didn’t exactly stall. 8 days from pitching yeast to today. But definitely let the lacto get working out in front. A small taste provided enough to let me know it’s sour. Pitched bottle droegs from... American...

Yes, Sour Batch Kidz is Lacto, Saison and Brett blend. And great point regarding secondary. I have two beers I have harvested droegs from Both were coolship/Spontaneous fermentation. Both outstanding. I plan to pitch these one the gravity gets down a bit further. Good to know that droegs...

Tested today. 11/25- tested gravity at 1.020. Ph at 3.5. Raised fermentor to 75°-77°. I think I will add some bottle droegs later on. Is it ok to pitch droegs from a fruited sour? I have access to American Solera and Jester King. But for the most part everything is fruited.

In searching, I have only seen a few documented posts about Sour Batch Kidz, which is a combination of MTF, Reddit, and forums. Thought I would document my experience. I did pre-acidify. I expect fermentation to be fairly slow with the saison yeast being known for stalling. Plan is to leave in...