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Oh, for maintaining mash temps I've been pre-heating oven to lowest setting, then turning off when I put pot in for mashing. Has worked really well!

Not sure I get what you mean? Heating the water initially is same as using anything else, maybe takes just a little longer. And getting water to boiling temps also longer but certainly works for me, and once at boiling easy to maintain as with anything else. Obviously getting to boiling might...

Couldn't you have added some water to the final volume in the fermenter, to lower your OG?

The other sour I did at the same time as the passion fruit one that rocked above, I used mixed red fruits, mainly because they were quite a bit cheaper than raspberries ;) but the result wasn't quite as amazing as the passion fruit version, though still very drinkable. It was far less "body"...

Hey brewers, This question is predominantly about a sour I brewed, but I figure it probably applies to many fruit beer styles... I made two sours, passion fruit and a mixed red fruits, both brewed & primary fermented together, then secondary fermented seperately on the relevant fruits. The...

If you're not using some kind of fruit with a sour, what type of sour are you doing?

The "why" is easy: It was one of the best sours I've ever had, from.onw of the best breweries I've come across.

You need to check out the co-pitching sour method, next to zero chance of infection and simple.

Thanks @RM-MN & @mattdee1, that's the info I was after, cheers!

My query at present is more about is it normal to have zero or minimal hop aroma before dry hopping? I will be playing with hop amounts in future brews...

Thanks for the info @RPh_Guy. I followed a purchased recipe on this one to have a "base" comparison, I will likely brew the same (or similar) again but changing when the hops are added, maybe the grain bill slightly, to then be able to compare the differences.

Of the few key pieces of equipment I'll be purchasing once back in Australia next year, this is the key item for me for sure!! And that kettle looks excellent!

Hey brewer buddies!! I have a NEIPA fermementing away at present, just added 40g (1.5 ounces) of amarillo to dry hop today (a week into fermenting), took a small sample and flavour/colour seem great, but there is zero hops aroma from what was added during the boil - 40g at the start of boil...

I tried that once and it seemed to go "okay" but a bit of researching online and I recall there being some possible issues doing this versus splitting the grains. And since I work from home I can do it easy enough over two days between work stuff, so no biggie.

Hop bags do appear to be mesh versus brew bags which are much finer, what happened to you is probably the reason why this is so.

If you want to brew at home on the cheap, this blog post got me started on how to do that: https://homebrewanswers.com/minimum-equipment-all-grain-brew/ And because I only have a 16L pot and didn't want to purchase a bigger one, I split my grains in half and soak/boil in two batches, combining...

Yep, I used puree and it worked great!! And I just used a 50% pilsen, 50% wheat grain mix as you'll see from a post I created about my sour, and it turned out so good! I might add a little oats next time to add some "creaminess" to see how that goes... I've found raspberry is also excellent for...

Co-pitching with WildBrew Sour Pitch it was fine fermenting at room temps, around 17-21c. The passionfruit sour I made was as good as many I've purchased, and with the simplest recipe imaginable.

Indeed, though it was my first experience of it amongst the home brewing community, which was probably the biggest surprise. Maybe I was being a little naive...?

my hairy armpits