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Simply and lightly rocking carboy back and forth during initial stages of fermentation. Once I see signs of life, I'll rock it every 12hrs for 2-3 days until activity slows. This gets co2 out and allows some O2 back into suspension, which in theory would help yeast during this stage. I do it...

Any chance of another one of these happening?

If you are fly sparking you have a HLT. So heat your mash water in the BK, then mash your grains in MT. Now your BK is empty while you mash for an hr. Simply heat your sparge water in there. It won't take an hr. Then transfer to HLT.

I just kegged a batch. I de-gassed for the first few days and fermentation seemed to clean up quicker. Used WLP013 (London) for the first time, will report back with results.

Count me in. Thanks.

Thanks xico. I tend to keep a yeast on hand in flasks for a few brews. I'll make 3 different batches of saisons with the same purchased yeast and just keep building it in between brews. 1 more won't hurt.

Dumped it. The little styrofoam balls didn’t drop after 36hrs in the fridge. Not worth risking contamination to a 16 month old sour.

I poured it into a pint glass from the growler. It seemed like little balls of styrofoam. I will start my Brett in flasks from now on.

I have few flasks but keep them for my clean brews. Since this starter stays out at room temp it never goes in a stir plate. I have it in the fridge and will give it 36hr to see what happens. Thanks.

Didn’t have much luck in the Wild/lambic forum. Anyone ever see floaters like this in a Brett starter? https://www.homebrewtalk.com/showthread.php?t=636620

I’m bottling a sour today (hopefully). I keep a starter of Brett C to use on sours over a year old. Never saw these white floaters on the surface before. Should I be concerned and not use it? Smells and tastes like a normal bretted beer.

I ended up doing a short boil (20 mins) for a few reasons. First and foremost was to protect my hoses and chiller. Secondly, though unlikely, I wasn't even sure if alcohol production had occurred since it could have been lacto fermentation so I figured killing it was important. Lastly, I...

So my kettle sour is clearly infected with some form of yeast. Must have come from my lacto starter because I did a 30 min boil to fix a low gravity issue. Gravity was 1.039 and pH was 3.99. Now it's 1.014 and pH is 3.13. The taste is actually kind of bland with a slight tang. So I was...

I'm asking about flaked adjuncts. Not malted wheat.

What malt type should I be selecting for flaked wheat or any flaked malt? Thanks in advance.

I had planned a sour hef. I have some leftover lacto starter from a fast sour gose and now I'm thinking of a fast sour hef. The 5.5g recipe will have an SG of 1.055 and 2# of flaked wheat for body. I was considering a fast sour with just my base malts, mashing flaked and adding it to boil...

I did 4 days to drop to 3.44. Fermenting dropped it to 3.31.

Tastes like sugar water. Some sweetness of malt. I use a new Milwaukee pH meter, tested calibration too and it was only off 0.03.

Could using RO water with just CaCl to adjust pH cause the issue?

OG was 1.035. Currently 1.034. It smells like apple juice when I open it up. Edit: Temp has been held between 82f and 93f since pitching at 100f.