Recent content by SrLobaugh

Was you mash temp consistent, and were the grains fresh. Next time try running a parti-gyle to see if you left and fermentables behind, you could be getting a bonus beer.

Slow smoked baby back ribs with a sweet and spicy BBQ (sweet baby rays)

If pitching into the same vessel just pour the fresh wort on the existing yeast cake, cap and let it go.

Do it, all you're doing is skipping 1 additional dry hop and drinking 3 days earlier. Dump all dry hops at same first dha and skip 4/16 check...you have already achieved fg at this time.

Not sure what I created but its sweet and slightly sour like a lichtenhainer.

I did add a very small amount amount of hops. 1oz of hallertau

This is exactly what I did, boiled the mash and soured in the fermenter. Crossing fingers at this point. Lol

Never thought about the. Champagne yeast raising the acidity...the wort was super super sweet just prior to pitching and I'm pretty sure I didn't pick up any infection. Guess I'll let it ride for another week before tapping. What's the worst that can happen 🤔 lol

What would be the downside of doing a kettle sour with pitching the yeast without 2nd boil to pasturize the wort?

So it appears my beer has soured. No mold, smells fine but has a sour taste. Not sure if I had too many days between my first pitch with no activity then adding the wine yeast, but I did get a low FG to put me at about 5.18%abv... I transferred to keg and turned on co2. Wonder if I inadvertently...

Yes please

I did add glucoamylase to my fermenter prior to yeast pitching. Maybe this if why my wort is super sweet.

Has anyone used wine yeast to bump a stalled fermentation? Little to no activity for nearly 3 days and my wort was super sweet @ 1.048 68°f. So I dumped a packet of premier cuvée.

Sure could use one of these...

Has anyone ever attempted a smash with white wheat malt? I just did.