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You make a salient point with the final bit, but then again I've never seen yeast in the bottom of a commercial beer, but have done so in some excellent home brewed beers. And let's add in the difference between the equipment one may have, certain equipment will make certain things much easier...

I didn't even notice it so much myself, and others tasting it hadn't mentioned it either... so this person could either be not used to home beers, it could just be that I rushed to bottle and then drink after bottling, or it could be something in my brewing process otherwise. So I'll certainly...

I've read of peeps bottling it after a week on fruit (2 weeks total fermentation). I'll obviously need to check to make sure gravity has stabilised.

I think what I'll do is bottle half this week, then leave the rest to ferment longer on the fruit, so I can see the difference it makes. I've read others only do a week on fruit and are happy, so good to be able to compare while also having some to drink sooner rather than later.

I am going to have to learn to be more patient ;) but couldn't wait to try this so opened it probably a few days early, but already has great carbonation, and the tang & lemon flavour that has come just from the WildBrew Sour Pitch is lovely! It's probably a little "thin" for my liking, so may...

Yes? So open them, add some priming sugar, reseal them avoiding the same issue?

Though bad news is I have 5 more litre bottles looking like they have this issue... oh well, such is life... ;)

It was from the bottle, testing FG fermenting was done (I wouldn't have bottled otherwise). Other questions salient points which I have considered but still wanted to check what I can do to avoid as much risk as possible, so maybe using beer gelatine once gravity has stabilized and before...

I guess it is the kind of mistake to be made as a rookie brewer, live and learn!

From this sour / gose lover, I huge thanks @RPh_Guy for all your info here and elsewhere in the forum on this! My first ever sour seems to be coming along great going on the small samples I've pulled a couple of times... :ban:

I was happy with the fact I seemed to have got carbonation spot on with a recent batch, but then found the 6th or 7th I opened had super low carbonation, and was wondering how this could be since all bottled at the same time, same amount of sugar ...etc ... and then I noticed the below (the...

Hey brewers! So my recent red IPA that I was happy with, someone trying it mentioned they found it a little bit "yeasty"... not something I noticed particularly, but then maybe I'm not 100% sure what this taste is. But, googling for how to reduce this, mostly I see "patience" being the...

And that is a concern a sole trader brewer friend of mine has, he can't afford to buy new equipment if something major gets infected, even if the chance is only small with proper sanitation & cleaning. I can appreciate his concerns.

If certainty like to try it, why not?

Wow, 89, even fewer than I'd heard?!!

Lallemand's "WildBrew Sour Pitch" already makes sours super easy, I'm doing one right now as my 4th ever brew. It's basically BIAB brewing as normal, but simply co-pitching the Sour Pitch with the yeast. That's basically it, it's been very easy! I have a couple of litres already bottled, with...

I've seen figures somewhere... in the 1850s in the US there were something like 2,000 brewers, mostly local/regional as you would expect (and as had been the situation through much of European history)... then by the 1950s it was down to around 200 brewers, with the big multi-nationals buying up...

https://www.lallemandbrewing.com/en/united-states/news/launch-of-lactic-acid-producing-yeast-sourvisiae/ Making it easy for anyone to brew a sour! (well, easier, their Sour Pitch already made it pretty easy...)

Yeah I'm thinking the most I might use it for, if even that, is when bottling and added to a couple of bottles just for fun. Guess I'm gonna need to source some real maple syrup another way...

So it's been a week in the fermenter after co-pitching, and I have to admit I'm extremely impressed with how the combo is going. Took out another small sample, and it's almost drinkable as a lemony sour right now straight from the fermenter, without carbonation or any fruit additions. I've...