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Thanks for the confirmation

Brilliant. Maybe I'll skimp and do a half pound!

I'm thinking this may be it. Single crush, but it's a fine crush I get with my cereal killer. I think I may have not kept the alpha time above 155 long enough. This is still part of my fear, but I am leaning towards my mash temps as culprit - but the issue of malt vs. non-malt even...

I brewed a BIAB last weekend. First off, I know it could have been any one of many things that resulted in a very unexpectedly low OG, especially with my brew day (it was my 3rd of three brews in a row... while one mashed, the other would boil... a little chaotic). But no matter how crazy a...

My update: about 1/2 year in. The half gallon sample I put aside prior to pitching pure pedio is still good, but the main batch with pedio is much better. However, not as sour as I would like, as many have noted. But the aging continues, so I hope it sours further with the pedio. Forgot to take...

Thanks for posting results, even if not ideal. I bought the ingredients and am about to try it, perhaps with slight modifications. I've read many threads on the conversion issue with quick grits, many report success in the mash, but others boil them first. Whatever i try, I'll report my attempt...

This was my first lager of any kind, and I did not do a diacetyl rest. Alas, I found myself with some significant diacetyl. I'm curious whether this recipe requires a diacetyl rest, or if the rest is unnecessary if the fermentation and lagering times are followed to the minimum specifications...

Brilliant! Subscribed to this thread to see if anybody reports a success or near hit.

I made a starter about 5 days ago for my pilsner. 2 liter, Wyeast 2001 Urquell. I've kept the starter in my temp controlled fridge at about 50 F. I occasionally shake the starter for oxygen. Question 1: Am I doing this correctly, or correctly enough? How long can I let this go for? I...

Thanks makellr, definitely wasn't expecting franco-belges. Will consider obtaining!

This is to be my first lager - I can't wait! Before I had little interest in investing in equipment for lagering, until I started falling in love with czech pilsners, particularly PU. pjj, a question, which reveals my pilsner-noobism: Are you using a particular bohemian pilsner malt? In any...

+7 28181.5

Thanks for the responses, all. HaDal: I have used yeast cakes in the past - but have been concerned about transferring some flavors from weirder and stronger beers. I've read some threads suggest folks have stored the unused yeast without incident (some by wrapping up the packet, or sealing in...

Tricky, thanks for the detailed updates on the 2 batches. Today I added the pedio. I avoided Roselare for reasons mentioned earlier in the thread. Hoping the previously pitched brett can cure any possible sickness that may occur. Before pitching the pedio, I sampled the brew. The brett brux...

Beer

I have a proposition, and would appreciate the feedback. I'll start with the idea, and then give the longer thought process. Step 1: Brew 5 gallons of delicious beer Step 2: Open a reliable dry yeast packet, pitch MOST of the yeast (maybe 3/4) Step 3: Controversially save the remaining...

Believe in yourself!

My indecision led me to stick with my plan for the time being. Pitched brux today in secondary with the currants. Also bought a pure pedio for the 6-8 weeks mark. Will report my findings as the months wear on. Another question - I may have let the Abbey Ale bring the gravity down more than I...

I've got my kit ready for racking to secondary. There is no sour taste like RR's sour taste, so I would hate to have the "lackluster" sourness i've been reading about in this and other threads (regarding other sour attempts). I've followed some of the pedio/lacto question, as to pedio being...

In