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Thanks for the response! Kinda what I figured but was a little worried.

So second time I made this there was a definite pellicle formed .... not that familiar with souring or lacto but kegged anyway and it tasted fine. Serving through a picnic tap tho instead of my normal lines because the pellicle had me worried some other bug had got in there. Is this normal with...

https://www.homebrewtalk.com/threads/really-easy-fruit-sour.675345/ Followed this recipe, second time I've done it. Opened up the fermentor to rack and that looks like a pellicle to me. Any thoughts? Should I be worried? Last time.i brewed this no pellicle and I dont want to have replace...

This is the first I've heard of prv's with different tolerances. Haven't researched it much will definitely look into this

Thanks for the advice. I have it blowing off right now, will probably try and switch to spunding when it slows which is real soon because I'm fermenting with kviek at 85-90 degrees

So I've been brewing for a few years and kegging for a few months. I'm currently heating strike water for a beer I plan to ferment in a corny keg. My question is this: for the keg I'm intending to use, I need to use co2 to properly seal it. But I'm using a blowoff style setup during...

This I would never have thought have. But I tried it and fg didn't change.

Nah

Haven't checked it in a while but last time I calibrated it, it was correct.

Definitely waiting for 2nd runoff is complete, im working on stove top so I have to move things around to drain the mash tun. That being said I didn't even think about how prolonged lautering would affect that, but my post mash gravities are roughly consistent with beersmiths predictions

Both pale ales were dry hopped, the co ferment no hops. Cider was not a wild ferment, fermented with notty and pasteurized juice. Same day I bottled the cider also bottled a belgian triple, it was fermented with safale be-256 because at the time the shop I was going to had nothing else. Mash...

I know 148 and longer could account for a highly fermntable mash but still seems high

Was going to be brewing and kegging Saturday. I suppose I'll grab some new buckets and see if that makes a difference ... can this problem take over a keg? 1 hr. Actually the 148-149 I went a little longer. Not by much, 15 minutes. Dunno if that's enough to have serious side effects. maybe...

Nope. Grains hops yeast. Sour had raspberries so yes that's xtra

Different carboy. But some tubing touched both

That's why I think, as mentioned in original post, it came from an old carboy i used Brett in years ago. Put a cider in it without even thinking and used the same hose on other **** I'm sure. That was the last thing I bottled prior to keggin the notty brew Nah Plastic bucket

That's why I think, as mentioned in original post, it came from an old carboy i used Brett in years ago. Put a cider in it without even thinking and used the same hose on other **** I'm sure. That was the last thing I bottled prior to keggin the notty brew

Ferm temps mid 60s. 66, 64, 68 respectively. Have a dedicated temp controlled fridge for fermentation

don't own a mill but recently started picking up from a different shop. About the time of the first of my "problematic" brews. I considered it when I first used their graiks but from the data I collected (post mash gravity wtv else beersmith has fields for) it didn't really change efficiency...

Worth a look though I can't see where it would be off