Recent content by terrenum

Hi! Want to start making vinegar but it is hard to find a vinegar mother around here. Could I simply use my scabby to make vinegar? I understand there are also yeast and lactobacillus in a scabby vs a vinegar mother but it should work nonethless Anyone had success? Cheers

Maybe I should add more details to get this thread going... I am an experienced brewer looking for proven recipe. I can put something together but was curious to hear about others experience I have a mix culture of brett and lacto that is pretty aggressive and can sour a saison in 4 months with...

Anyone has a proven great Sour IPA Recipe? Could be kettle sour or barrel aged sour with lacto and dry hopped once PH is down. Let me know. Should the grain bill be exactly like if you brew an IPA or should it be slightly modified ? I am thinking of mashing at higher temp around 156-158 to...

Didn’t keep track of the gravity every day. I assumed it was pretty much done since it represent 79% attenuation which is good for that strain. I must admit it is the first time i brew with DME so not sure the FG I can expect. May have created some bombs...

Brewed a lighter version @ 5% alc. last Saturday. Transferred to keg and bottled a dozen tonight. Hard to estimate the amount of CO2 trapped in the beer after only 1 week of fermentation. So I primed at 2.2 volume... I am guessing I may end up closer to 2.7... I did cut back on the dry hop. 1oz...

Resurrecting an old thread. I am a fan of Saison and specialized in this beer style. I have a great yeast combo of 3711 with Brett and Lacto. Planning to brew a Rye Saison with Thyme, Sage and Rosemary. Want some lemon flavour in there with the herbs and spicy note from the rye. Curious to get...

Good news;; glad it all turned out great.

I agree with Trillium. You should definitely lower the PH to 4.5 before pitching the Lacto. This will help head retention which is always a challenge with sour beers. Was the beer hopped at all or if you added hops only in the boil?

That should work but it depends on the Lactic Acid Bacteria you are using. Also, the yeasts are playing a big role in cleaning up their mess after primary so I am always careful not to rack too early or I basically do not do a secondary for any clean beers I brew. For sours, what you could do is...

Hi, Over the years, I have developed my own sour mix with few strains of Lactobacillus and few strains of Brettanomyces. It is a fairly good mix with a great flavour profile but results are not always consistent. This being said I have a sour wheat that turned out too sour for my taste (I...

Doing a lower ABV version of this one. OG is @ 1.055 so aiming for a 6.5% final beer. Didn't add the sugar and just slightly more flaked oat for a nice mouthfeel. Brewed 15 gallon batch and will add the hibiscus tea to 10 Gal. Otherwise followed the recipe as is with the Nelson Sauvin...

What kind of yeasts are you using? I have always used a bit of sulfate and enzymes waited overnight then racked and pitched the yeasts Never had any problems +1 on sulfur smells being due to stressed yeasts. If you wait long enough it will clear out. You want to wait a while anyway for the...

Did anyone tried a lower ABV version of this? Was thinking of not adding the sugar. Always had good attenuation with the yeast so very confident I would get it down to 1.004 at least. Also, I was wondering if I should lower the hibiscus and nelson sauvin. Haven't tried the beer yet but want a...

H Hi Matt, looking to brew this beer. Did you brew the original recipe or modified it slightly? thanks

Thanks. My feeing about this is it would add complexity or mouthfeel to a beer but could help improve fermentation if it is stuck or for high gravity beer. Thanks