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2.5 gallons of a 7.5 gallon batch went into a bucket covered with two paint filters left in my garage and it had action within two days. Very cool stuff! I brought it in from the garage so it will ferment at about 70. I took the paint filters off and installed an airlock. Hopefully that was the...

Just checked it this morning and there is already activity. A small layer of foam and it smells a little like sour dough bread I would say. How exciting! Should I put an airlock on this at any point or just leave it open with the paint filters on?

Will do, thank you.

So i have a question about wild fermentation. I made 7.5 gallons of Wort yesterday. Five went in the Carboy and were pitched with white labs 670. The rest went in a bucket and is in my garage covered with two paint filters to keep out insects and what not. I'm hoping some wild yeasties will...

This is a new concept to me to mash overnight for a sour mash. How much sour did you get from this? Considering this procedure for tonight and sparging tomorrow and pitching the 670...

Well now I'm looking forward to this beer. I was thinking that I oversmoked it, but now that doesn't seem to be the case. I'll leave it in the primary for a couple weeks yet then dry hop for another couple and see what happens. I'll update this thread as more info comes in. Thanks for the replies.

It's pretty much done fermenting, but yeah I agree I should give it more time before I judge it. I suppose I could just rack to a secondary bucket and leave it for a while sampling periodically. I'm glad to hear that the smokiness could settle down though. Who knows, maybe it'll turn out to be...

So I like to experiment in my brewing like most other homebrewers with some pleasing and some not so pleasing results. I made a smoked RyePA the other day. When I opened the bag of Briess smoked malt, I hesitated for a second and then dumped the whole pound in. I should have listened to my gut...

It was hops I got from freshops and the AA% is on the bag. They took a few days to arrive so they weren't kept cold the entire time. Everything you said makes a lot of sense and tasting the beer again makes me think I don't have an issue. Maybe I just have to make sure I plan my IPA's to have...

Well, in order for me to brew an IPA that is comparable in bitterness to, say Sierra Nevada Celebration Ale I have to use enough hops to have beer calculus say it will be 240 ibu's when their label says 65. Know what I mean? The beer is very pleasant to drink, but the bitterness at the front of...

Thanks, Nateo. I guess I'll have to wait for next brewday to see how my pH is. I'm suspecting that is the reason for the poor hop utilization.

Does the pH of the boiled Wort differ from the pH of the mash?

Did you brew this? If so, how did it compare. I'm looking to do an all grain here shortly. I spose I'll use 12 pounds of 2 row and a pound of Crystal 60 with that hop schedule and see what happens.