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This took 12 days. I've had WLP565 routinely get down to 1.004 from a similar OG, but that is after 3-4 weeks. I guess I just had a voracious gang of microbes...

Just moved my first gose to a secondary today. I'm very happy with the flavor, even uncarbonated, but I took a gravity reading and it said 1.000. Calibrated with tap water just to be sure, so its not me... Most of the recipes I've looked at have listed an FG of 1.010 or 1.011. Just...

Beer me.

I'm in no hurry. Two months is fine with me as long as I have the spare carboy. But it sounds like I can let my nose be my guide... Thanks all.

Bulk aging on the order of weeks or months? I'm just curious what kind of time frame since I'm new to this.

Okay, I've committed to my first lacto beer, and I was gunning for a gose. Now I have some questions. Quick overview: I mashed 6 lbs of wheat malt and 4 lbs of pilsner at 148. Ran off 6.5 gallons, boiled 90 minutes with 1 oz of tettanang at 60 min. 15g of salt and 1 oz of corriander at 5...

Well I don't think I'm using the pills. Whatever is dwelling on the grain is going to be the winner. Brew. cool to 110. Handful of grain. Wait 2 days then pitch yeast.

Well it seems like I have a lot of options. The reason why I thought the prolonged acid rest would work was because once I left a batch of grain in my cooler mash tun for over a day, and when I opened it up it had that wicked tang. The difference is I had actually mashed the grain already...

Stopped by the LHBS today and one of the guys there recommended an acid rest. Basically mash in between 95-113F and let it sit for 24 hours or so, and then proceed with the mash as normal - in my case, raise the temp to 148 and give it 90 minutes or so. Then run off and proceed as normal. I...

So for something completely different, I was going to try my hand at a gose. I've got a recipe, but I wanted to confirm the steps for making and pitching a homemade lacto starter. 1. Three days or so before mashing, make a 1L starter, cool to 100F and throw a handful of grain in it. Try...

I was having trouble finding any real info on hop character for quads or quads in general for that matter. So using the OG/IBU ratio I think I'll back it off to my original 35 IBUs. 35 IBU / 1.125 OG = .28 Right in the ball park of your quad. Thanks for the tip!

Just fishing for some opinions regarding hopping of what I hope will be a really fierce 15% ABV Belgian loosely based on the dark strong style (Imperial Quadruple...?). I plan on aging it for a year (and more) and was going to target about 70 IBUs with all that in mind - about double the...

Well despite the low amount of priming sugar, the bottle flip technique seemed to work. I popped one of the milds last night and it had a nice, foamy head instead of a ring of weak bubbles. I'll try a few more this week, but so far just flipping the bottle seemed to do the trick. Color me...

I saw this and had to comment. I have a friend who made a kolsch and put 5 lbs of roasted beets (chopped up) in the secondary. It blew the lid off! That stuff was mutant-radiation magenta with a pink head and tasted like earthy beets in kolsch form. Great if you like beets. Otherwise...

All fair points. I'll try the bottle flip thing, and if that doesn't yield at least some improvement, I'll try the tablet route. Thanks for all the feedback. If nothing else, I've learned I better consult multiple priming calculators in the future... and listen to my gut.

20! Seriously, I like this idea.

Thanks for the tip. I'll try it out and report back.

Fishing for some options here for some woefully under-carbonated beer. Quick overview: I did a partigyle brew to make 3 2.5 gallon batches, all English varieties. The web priming calculator I normally use recommended .3 oz to carbonate a 2.5 gallon batch to about 1 atmosphere (cask style...

Hey! I'd like to jump in on my first grain buy! 1x 55lb bag CM-2ROW (Canadian 2-row) 1x 55lb bag BD-MOPA (Bairds Maris Otter) 1x 55ib bag BZ-PILS (Best Malz Pilsner) Thanks.