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Last update, the beer is kegged! This actually came out quite tasty! It still need a bit of time to carbonate more (its been 2 days at 30 psi and 2 days at 20). I will make this again for sure, and will probably add a fruit next time, or at least fruit flavor. I feel like that would complement...

I actually just did my first sour. https://www.homebrewtalk.com/showthread.php?t=573307 Although in my first post I talk about sour mashing, I ended up doing the kettle souring. It was very easy to do, however you will need a pH meter. This is the one I have All you do is a normal mash, drain...

I agree with Jwin. I made the move from 1 gallon to 5/6 gallon batches years ago. Well now I have a few hundred bucks in all grain equipment for 5/6 gallon batches... but I want to start brewing 10 gallons. If you think you are going to keep moving up in size, it is worth it to go ahead and...

It is wise to invest in either a blowoff tube (just hook it up to the inner tube of a 3 piece lock) or get a fermenter with enough headspace. These things can, and will happen! If you have a high starting gravity and some hungry/viable yeast they can really kick off a ferment.

Although you are correct, I do not suggest anyone get in the habit of it. Out of sight, out of mind. If the wort is starting to boil over and you dont catch it... there is no stopping it after a certain point!

I currently live in an apartment, they also said that we could not have propane outside. I told them I was a home brewer, and I had a propane burner and used it to heat water, not oil. After showing them the equipment and a short how-to, they said it was fine. No oil to catch fire, and the...

Guys, I think its infected. Left it in the back of my laundry room for 2 years and forgot about it. LOL. Smells like an apple orchard and tastes like a sock.

Update for those that are interested, this beer will not stop rocking! It took 2 days for it to take off, but since Tuesday it has blow the S lock off once, and I have cleaned it out and re-sanitized it twice. I cannot believe a beer with an OG of 1.034 is going this hard.

Is that high temp silicon hose connecting the pipes to the valve? You may be crushing it, impeding flow. I had a similar setup on a similar tun before I moved to a round tun with all stainless connections. I had the same problem where the flimsy hose had too much pressure on it and it closed it...

Thanks Ten80, I have a pH meter I got from amazon. Took a reading this morning, it was at 3.75, so I think it will actually be ready tomorrow! Unfortunately I am wayyyy to lazy to wake up early and heat it back up to 110, so they dont do much work during they day. But it dropped from 5-4...

I would like to thank everyone for their input on this! I mashed last night and am souring in the kettle. I plan on heating the kettle back to 110* every afternoon when I return from work. I threw some of the leftover grain on top and hopefully it will start to sour and be ready to brew by...

Well, I should say the head looks light, BUT is it carbed to what you want? I only say that because I did not notice any head retention on the glass, so I assumed you took the picture pretty quickly after the pour. This is a great chart to use if you have any doubt about the PSI setting...

Looks good. Maybe a touch light on the head, but that can be fixed with a bit more carbing. Enjoy!!

White Labs 677 Lactobacillus Delbrueckii Yeast is the only locally available lacto yeast I can get, so that was the plan. It states it is used in Berliner's, so I hope it will work! In truth, I know I wont use the rest of the hops for any of my other brews. If I am going to order an oz of...

Grannyknot, thanks! One last question. Do you attempt to remove the yeast from the pot before you boil? Seems odd to be to just fire it up and boil with little yeasties running around in there, without at least attempting to filter them out a little. @whrswoldo, I would get a pH meter. The...

Grannyknot, can you elaborate on this? When you say sour in the kettle, are you meaning to do a normal mash (60 min @ 152), sparge and get everything into the kettle, then add lacto in the kettle? I can see benefits to this. But I have some questions! About how long would it take to get a...

I should note that I use plastic carboys. I age beer in my kegs, so I have not found a need for glass yet. I have not gotten an infection in any of my brews (except the intended). I have pretty sanitary habits with my brews. I will be going in there for temp (thank god for thermapen. Quick...

I am not worried about the smell, I have forgotten grains in my tun for over a month before. Now THAT SMELLS! The one thing I do not want to do is get another fermenter infected. I have 2 6 gal fermenters now that are "clean", and a 5 gal that is "brett". I could use the brett one, but IIRC...

Hello all, I am hoping that you all can take a look at this recipe and mash schedule, and advise if it is appropriate, and will hopefully make a good tart beer in the coming warmer months! Please keep in mind I want to keep all the bugs pre-boil side. Basic Info: Batch Size: 6 gallons...

Not nearly as cool as some of builds in here. Actually quite plain compared to most. I have it set to display the fermentation going on in my other room when there is nothing in the keezer (and nothing is in there right now, hence the brewpi). Also doubles as a kitchen computer when needed...