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Thanks. Appreciate it. Any suggestions on a kettle sour stale? Still at pH of 3.49 after 4 full days.

After 66 hours my pH was only at 3.68. I just ran out and got a GoodBelly PlusShot (they didn't have the super shot). I tossed in 2 since I don't need to have them laying around. I reapplied my CO2 and sealed the BK back up. Do you add yeast nutrients to your kettle sours? I'm wondering why my...

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Any 5g glass left?

Thanks. Was looking more so the starter. I have my game plan for the brew day already. Appreciate the help.

Not really helpful since I already have the vial. What temp did you kettle sour at with l. plantarum? I've read as low at 90f and as high as 110f. I was just going to split the difference at 100f.

Looking to do a kettle sour with this for a gose. Anyone have suggestions on how to build a starter for it? Aerobic, temp, etc? Thanks.

Thanks. I will try the same recipe again and report back. But I find my pH is often considerably lower than estimated. Shouldn't 20 mins be a significant time to wait especially considering I am not adding any buffers like lime or chalk???

Measured Mash pH was 4.98. This was 20 mins into Mash. So I would think 15mins after lactic addition should have been enough to get a proper measurement. I only added CaCl2 and CaSO4 to Mash (besides the lactic). Edit: I typically let my mash sit for the first 20 mins before recirculating.

The grain bill was 5# 2row and 3.5# wheat with 0.75# flaked wheat. I added the acid at 5mins into mash (forgot to do it before dough-in). Then I added flaked at 20 mins and turned on my recirculation. Is there anything I should change on the malt bill tab besides base/crystal/acid/roast?? I...

I've just "upgraded" to an e-HERMS setup and my last few batches have been very inconsistent. My last batch I had horrible efficiency (67%), the one prior was 86%. I have been using RO water for a few years, but only recently has my efficiency been all over the place. So I bit the bullet and...

I have wine preserver which is supposedly an inert gas heavier than air. Going to load up the BK with that, then put tinfoil around the top, wrapped tight with duct tape, then put lid on it for weight.

It is direct heat in the BK (hence kettle sour). Anyone else have some input? I'm more interested in the heating element issue. Thanks.

Didn't see many posts in here for e-kettle sours. I am making a gose and have a Kal clone system using a boilcoil. My plan is 10 min boil, chill to 100f, pitch lacto, spray kettle with CO2, toss on lid and cover with blankets/heating pads, but also have my pid running at 101f. Anyone have...

Brew it twice. Once with RO and once with tap. You'll see if it's worth it.

Well I have been relying on WLP830 for all my recent lagers, but I thought a month at 34f would have done the trick. The other issue I thought could be an issue is my serving temp in the kegerator is at 41f. Could the slight increase in temp cause the yeast to rise back into suspension? Clearly...

Having haze problems with my latest lagers. My first two were just regular pilsners that were clear and tasty. Next was an IPL with great results. However my last 2 lagers have been very hazy until about half of the keg was kicked despite using a whole whirlfloc tablet in my 5.25g batches...

Had some natural and cold pasteurized cider laying around and decided to make a batch. I wanted to do a Brett cider and added my yeast. However, I forgot to taste until I had already mixed it. I tasted the last bit in the jug and it was slightly fizzy. Any issues with this? Will the yeast...

Any issues with raising temps back up after reaching lager temps (34f)? I swore my gravity was at 1.017 pre ramp down. But I just took it after 4 days at 34f and I'm at 1.027. This is on a Dopplebock with an OG of 1.088, 3L starter and pure O2.

Perfectly fine. Switch out to airlock once activity dies down in a few days.