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Brewed an IPA with my freshly picked hops (which makes this sting even worse). Had about 4 gal in the keg and pitched Voss Kveik at 90degrees F. Checked in the morning to find this. Completely fermented out of the keg. I even used ferm cap. I’m assuming it was just so aggressive with not a big...

This was my exact hop schedule that I landed on: 1oz ctz @ 60 59ibu .25oz simcoe @ 10, .5oz @ 5 9ibu .25oz ctz @ 10, .5oz @ 5 10ibu .25oz idaho7 @ 10, .5oz @ 5 8.4ibu .75oz each whirlpool @ 125' (whoops) for 20min, dry hopped 2oz idaho/ctz 1oz simcoe after 6 days for 48 hrs at 50', cold...

sorry I just saw this. I did and it's incredible. I actually wish it was slightly more dank/piney but it's the flavor profile I was going for. It's really smooth, not terribly bitter and has really good flavor/aroma. The only odd thing is I'm getting an aroma that I can't quite pin-down, almost...

Awesome! Thanks for all the help.

even easier haha. So you say it doesn't need the dose rate they state? What do you use per gallon?

How do you keep the non-used yeast from the packet of sourpitch? Just vacuum seal and freeze?

Thanks, that's helpful. 2 questions: 1) doesn't putting the lacto in later than ale yeast reduce the sourness? 2) is there a way to tell the starter is "successful" and will sour correctly?

I brewed a basic sour recipe, added 2 capsules of goodbelly probiotic along with US-05. 1.5weeks later I kegged and it isn't sour at all. I've had luck just adding these capsules in the past. Did I just get lucky before and I need to find a more consistent souring source?

If adding fruit, does it matter if you add hops before/after fruit additions? Thanks!

Thanks for the feedback! When you say 5-6%, what do you mean? 5-6% of what? Do you think I should scrap the 60min charge or are those in addition to that?

Thoughts on my west coast IPA recipe? I want it to be very dank/piney: 12# 2-row, 1# caramel/crystal30, 1# carapils, US-05 yeast .25oz CTZ @ 60,30,15 .25oz Simcoe @ 30,15,5 .25oz idaho7 @ 30,15,5 Some sort of Simcoe/idaho7 dry hop

Really interested in brewing a similar beer here. I'm curious why it needs to be split into a sour and clean beer? What would/could happen if you did one brew with the biscuit malt/oats/graham crackers in one batch?

I was thinking about using Brett in my first batch. I want to do a Cherry-Limeade type beer so using 5526 sounds like it would work amazing. But I was also going to do frozen cherries in the secondary which looks like it may increase risk of THP with the Brett. Will I get enough cherry from the...

Thanks!

Oh ok, so basically same bill as a hefe? Cool, thanks! That's easy enough.

@RPh_Guy sorry if this has been asked but do you have a basic starter recipe to try this method for my first sour? I typically do all-grain BIAB. Thanks!