Recent content by Sc0ttyt^

In addition, assertively diastaticus (STA-1+) yeast or the addition of exogenous enzymes, as outlined in this method, can easily result in a FG of 0.996. I state "assertively" because many STA-1+ yeasts will not approach critical attenuation in normal conditions. How active this gene is varies...

My latest sour brew: 4 lbs 2-Row 1.5 lbs Vienna 2 lbs White Wheat Sach Trois, WY5112 Brett Brux from starters 12 drops of Brutzyme (amyloglucosidase, a-amylase, pullulanase and other dextrinases) 1 Swanson pill Lacto P. starter (1g/L chalk) 0.2L pitched at 24hr (50% AA) Started at 67°F, rise...

Thanks, good read.

Dang, I just bought 3lbs of Pilsen DME for starters last night... I did read that before. I have been boiling before use as an added precaution, but this significantly reduces the benefit of having canned wort in the first place. I simply couldn't justify buying a pressure canner for this...

Sour Brett Saison Update: I split the 1oz El Dorado into 1/2oz hop tea, boiled for 5min, and 1/2oz dry hop addition both added after 9 days. I then pulled the dry hops after 2 days before transferred 3 gallons to rest on 1lb pitted sour cherries and 2lbs quartered pluots. The remaining beer was...

Very interesting! I will keep that in mind for the next batch. Also, I can't wait to try out WLP644. It sounds like the ideal sacc for what I want in most of my sours.

Fermenting my first Modern Fast & Funky Sour. Thanks RPh_Guy for what you have started here and on your wiki. 70/30 2-row/wheat at 145°F for 1 hr. 1.039 OG with WY3711 French Saison and WY5526 Lambicus fermenting at 68°F. Both with good active starters. I was going to hold off on the...

I'm really just getting into brewing sours, but it is quickly pushing clean beers off the schedule. My first batch with brett (WLP648) went well. I used raspberries in half that batch at just under 1lb/gallon, and I think I liked the unfruited beer better while others seemed to unanimously...

Hi all, I'm pretty new to brewing sours. My first was a kettle sour with sour cherry juice, and my second is another kettle sour with Sach and Brett, split in 2 seperate fermentors for experimentation. I stockpiled some frozen sour cherries, raspberries and pluots for my current and future...

Thanks, happy to hear sediment is normal in starter wort prepared from DME. Im still a bit thrown off by tomato soup smell of the starter wort but oh well.. The finished yeast starter smelled completely normal so I decanted and pitched as usual.

Back on 8/9/21, I made a bulk batch of 1.040 SG starter wort using Briess Pilsner DME purchased 5/26/21. I poured the boiling starter wort into sanitized jars and let them cool/seal. 8 jars in total and all of them sealed fine. I did however notice each jar had what appeared to be break material...