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There aren't many of us who lager and bottle, what I usually do is crash cool for a week or two, then bottle. After the bottles carb up, I then keep them in the fridge, lagering in the bottle. My main goal before bottling is to let the yeast and cold break clear, then bottle and condition in...

Patriots 51

Thanks for checking it out! I have enjoyed this one. I can't really taste the hops, they're barely there and you probably wouldn't notice skipping them, but I've never tried making beer without them. The only other things I would change would be adding some Vienna or light Munich for a touch...

I think you'll make beer and be surprised how well it turns out, and next time you'll remember. Brulosophy did an exbeeriment on mash ph, read it and you'll feel better.

If it was long ago to have dried up and no others blew up, I bet it was a bad bottle. I would definitely chill the rest and check for any gushers or overcarbed bottles, if they're fine you're probably in the clear.

count me in

Here's to you, @TxBrew !

To be fair, a friend suggested the sparkling water, but agree it's probably not necessary. Once you open the kettle it doesn't matter does it? I picked K 97 since it is a clean German Ale yeast, but shame on me, I didn't rehydrate out of laziness, likely of the reasons it did not attenuate...

My goal with this recipe was a pleasantly sour, refreshing lower alcohol beer with plenty of tart cherry flavor that was easy to make. This is my first sour, and I wanted to keep it as simple and quick as possible. I started with a Berliner Weisse-styled recipe, kettle soured with Swanson’s...

Another option is a bottle of RW Knudsen's Just Cranberry juice, either rack after primary fermentation, or gently pour in. I've used their Just Tart Cherry with some success in a sour. I would not use a hoppy recipe, but a wheat, cream ale, or blonde.

I use foil lined coffee bags with the valves to push out the air and keep them in the freezer. Worked well so far. https://www.amazon.com/dp/B01I5VIGFQ/?tag=skimlinks_replacement-20

Meant to say, the recipe looks like it will be delicious, I've thought of a cranberry sour but chose cherries just because I like them better. I'm curious how do most people account for pitch rates in sour beers? I didn't get nearly the attenuation I expected, even after pitching a pack of...

Acid malt is necessary for me to get my mash ph low enough since my water is super hard, using bru'n water's spreadsheet. If you can get your mash ph in line with gypsum and calcium chloride, you don't need it.

I just bottled my first sour, so not a lot of experience, but here is what I did that may be similar to what you're thinking. I mashed a recipe of 2.5 lb of 2-row, 2.5 lb of wheat malt, and 4 oz of acidulated malt, and adjusted my water with gypsum and calcium chloride to get a mash ph of 5.3...

When this is your emergency water during a hurricane and flood.

That's funny, I can't taste much with Notty, we all have different taste buds. Be careful going that low with S5, when I did I got a some peach flavors.

I agree. I fermented a cream ale with notty with the temp controller set at 59, came out really clean. Let it lager a few weeks after finishing and you'll be good to go.

I'm a long way from Germany, but I brewed a hefe with Munich Classic recently and was very happy, lots of banana and clove. Don't let the sulfur during fermentation scare you away.

I finally tried this. It worked fine but I did get some stains on the outside bottom of the bottles at the bottom of the bucket where some of the powder had not dissolved. I mixed too much I suppose, but otherwise it worked great. Next time I'll mix half strength for bottle soaking.

Drool....