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A brewery here in Seattle does a great Italian Pilsner (actually won a gold medal for WA beer awards): Lowercase Brewing. He modeled it after Tipopils and information from Arioli. Here is a pretty close recipe scaled down to a 5 gal batch: Water: Use a pretty soft profile, targeting about 50...

Pretty much the same experience I had with 1 packet directly into 3 gal. Big, soapy krausen at 10 hrs without much gravity change. The bulk of the remaining fermentation had no real krausen, just a filmy, bubbly surface. Then on day 5, the yeast just flocced like a rock. One more thing...while...

Well, I just bottled my batch last night. Unfortunately, it didn't attenuate as much as I wanted it to, only 71% (1.051 to 1.015). This is especially interesting as I typically get a high attenuation when doing an overnight mash. Fermentation temperature held pretty steady between 74-75F. I'm...

Has anyone finished a ferment and actually had a beer yet via bottle conditioning? I'm about to bottle mine soon and I'm wondering if they will bottle condition ok. Lallemand recommends adding a conditioning yeast if bottling...but I get the feeling that this may be just to buy more yeast...

Ouch! Sorry for your loss. Get some 1 gal fermenters if you don't have some already. You can use extra/leftover wort for splitting up and doing mini experimental batches (dry hop comparison, yeast comparison, fruit addition comparison, etc.). I have 6 x 1 gal fermenters that I seem to always...

Anecdotally, it seems that it typically attenuates in the 75-85% range (80-85% as reported by Lallemand), but some have reported into the 90s. It is possible that higher temps (80's) is what helps it attenuate higher, but this isn't confirmed via lab data. This info is off of Lallemand's...

I routinely do overnight mashes (BIAB batches with a 5 gal kettle that I keep warm in the oven). When I do this I typically mash anywhere from 8-10 hrs. I typically get about 83-86% efficiency as opposed to my more typical 78-80%. The beers also end up attenuating a bit higher. If looking...

Since brett generally has a longer lag time you might get away with co-pitching Philly Sour and brett. I doubt anyone has done this yet so it is hard to say what amount of brett expression you might get. Philly Sour should get to terminal pH after around 3-5 days but it's possible brett might...

Just tried these yesterday and they are all carbed up after a little over 2 weeks: - The Fair Isle dregs bottle was kinda musty and sulfury...definitely not as great as the first one I did that sat for 12 days before bottling (with some dry hop and a touch of oak). I'll see if it changes over...

Seems like you just want to argue with people. I can quote plenty of professional brewers talking about controlled oxygen ingress during open fermentation and how they feel it leads to differences in the quality of their beer and yeast expression. You are entitled to your own opinion. I was...

I've done the same in a 14.5% barleywine...definitely didn't ruin it. (not a grand master like yourself but am certified)

If you are going to use Philly Sour and Kveik together, I would advise giving Philly a good head start (48hrs?). It seems to be a slow fermenter, whereas kveik is a beast. At this point, I am noticing some pleasant fruity esters from Philly sour, so I don't see the need to co-pitch or...

If this were the case, open fermentation would not be a thing. You might have a hard time convincing Anchor Brewing, Sam Smith, Schneider Weisse, among others.

I just pitched some Philly Sour a couple days ago. Here is my experience so far: Batch: 3 gal Grain bill: 75% Maris Otter, 25% Red Wheat Malt Mash: overnight mash at 150F (about 10 hrs, dropped to about 144F) Boil: x5 mins Hops: 1 oz Citra at flameout SG: 1.051 chilled to 75F I split the 3...

There is some thought that these STA1 positive strains may be more oxygen-sensitive (need a bit more oxygen). Legend has it that the Dupont strain stalls because of the pressure produced by the airlock...but the amount of pressure that this produces is extremely negligible. If this were the...

My first attempt at doing a quick oaked sour was adding 3 g/gallon of light toast oak chips for 5 days. There was a very, very subtle oak character. My plan is to go to 5 g/gallon x5-7 days on my next batch. So for a 5 gallon batch 1 oz should be pretty close to that. @Beer666 Would love a...

@RPh_Guy Thanks for the lengthy response and insight. I tend to enjoy the experimental side of homebrewing (background in biochem and am a pharmacist myself), so this has been a lot of fun. And much more rewarding consuming stuff with this kind of complexity within weeks as opposed to years...

@RPh_Guy I've just starting using amyloglucosidase in mixed ferm beers for quick packaging. So far I've done a 3 gal batch where I pitched 'Fair Isle' dregs that were propped up to 1L prior to pitching (multiple sacc/brett/lacto/wild microbes). I ended up hitting FG at <30hrs, but waited until...

As a follow-up, my 'pink' beer produced from sourdough ended up awesome and I'm still alive!

I've attempted wild captures using various flowers and also some raspberries from my backyard. The only thing that didn't get moldy was the raspberries. The yeast ended up producing some surprisingly clean beers. I've fermented it at 65, 72, and 80F and even at the upper end it's still pretty...