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The way i have mine set up is the same as the electric brewery's. I can keep my mash temp within a degree of my hlt. And in my opinion the best place would be the exit out of the mash tun and outlet of the hlt

What I mean is I put the wort into the carboys then pitched the lactic bacteria I did not lower the ph before pitching the bacteria

Fwiw I just soured in my carboys without lowering my ph and it came out fine

Have you thought about adding in some acidulated malt late in the mash.

So took a ph reading today and ph for the Carboy with oyl605 was 3.1 ph for the carboy that has theyeast bay lacto blend 3.3. Pitched wlp 590 French saison into both

0 ibus I've since applied a heat pad inside a sleeping bag to try to get the temp up for90 degrees

So I pitched the yeast bays lacto blend about 36 hrs ago at around 90 f and just let the temp free fall but no real sour taste. Will the sourness come in time or should I pitch another lacto blend. A side note I pitched oyl 605 in the same wort different vessel and got results with that. So it's...

Well unless they are shielded ballbearings then the would probably fail as well. Nonetheless I've haven't heard any complaints about the malt muncher

What size is your motor

FYI the malt muncher is almost identical in every way to the mm3 at a fraction of the price

I have the malt muncher it works great

Ty

So a few questions about pitching. I'm going to be brewing a beer soon 60% bohemian pilsner 40 % malted wheat and maybe 5 or less ibus of hops or none. So im thinking of kettle souring with oyl 605 or tyb lab blend . And pitching white labs French saison mix primary and tyb amalgamation ll in...

No they are all for different beers the lacto blend is for a kettle sour and I was thinking pitching the saison blend with French saison yeast from white labs the melange and the amalgamation still not sure what I'll do with them

Ty

Just looking for don't do s that the novice would fall for I know it's pretty broad. Guess my main concern is do I pitch the Brett with yeast or let gravity stabilize then pitch

So I'm awaiting on a order from the yeast bay. I'm waiting for saison/ Brett blend 2 , amalgamation 2, lacto blend, and melange. My question is if anyone has experience or advice on a strain or strains I would love to hear your thoughts. Cheers

I wouldn't really pay a hundred I was just trying to express how much I liked it

Lol yes we all know their are formulas but it's a convenience.

In fact last month was my first batch ever. I've never done partial mash or extract just jumped right in . The software comes with a tutorial that's easy to follow not to mention there is tons of info on the internet and YouTube. There is a reason it's the number one choice for professionals as...