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Merry Christmas, all!

Yeah. I pull 80ish percent and reserve 20ish percent as starter tea. This is again overkill as the traditional recipes only use 12 percent by volume of starter tea.

That’s right!

Wow! Good call! I’ll chalk that up to the time and trying to multitask...lol

Plug 5 brix into the calculator again. Brix and sg are both linear scales so if 10 is 1.040 then 5 should be 1.020. As for not hitting your recipe’s desired og, your mashing process is likely the culprit. Make sure you are in an appropriate temp for an appropriate time, add a mashout to your...

This is a good countertop option: https://www.amazon.com/dp/B00KCOQ10W/ref=cm_sw_r_em_api_glc_fabc_cTW4FbX4292HX I throw a starsan soaked cotton rag between my crock and lid but I’m guessing that’s overkill as well. I just bottle (or fruit) my 80 percent and dump my new tea right in but I know...

You have made up the exact recipe from “brew your best” so I’d say you’re good.

There’s nothing wrong with using 5335 for a sour ipa. Just pitch your favorite ipa yeast now. You won’t get as much character out of your yeast as you are used to because of the acid. Not sure what you’re saying about the water addition to get your 5 gal volume. Did you use about 6lbs of malt...

It looks like an infection to me. Check this thread out... Pellicle Photo Collection Do a little comparing. If we determine it is an infection it might be a dumper or you could grab a mixed culture pitch to add to it and just start a sour program. It might not make a good sour either but the...

I’m in, thanks!

That’s a fine looking pellicle! Still take a little taste before fruiting just to see what it’s like.

Did you add any adjuncts? Maybe something oily? What yeast did you use?

Dutch oven

Nerd alert! It would be cool to use a full pack of bonanza and a very small portion (like 1/100th of a pack) of its parent strain and then keep using the cake for several batches to see if clove will find a way. Could we not eliminate clove through selection because it is close to banana in the...

I’m excited to try both of these as well! Check out the video from Northern Brewer. They suggest mixing bonanza with its parent strain in some proportion (ie full pack bonanza to half pack parent....some ratio) to really dial in the banana vs clove flavor that you want. They claim it works well...

Yes. It’s not a dumb question at all considering that mixed fermentations, aging, and blending can have an effect on the amount of priming sugar needed for bottle carbing sours. In this case it is a yeast driven sour, that has not been aged or blended so prime as you normally would.

https://shop.greatfermentations.com/product/sanke-to-ball-lock-conversion-kit/homebrew-kegging?gclid=CjwKCAiAt9z-BRBCEiwA_bWv-FjrkbC-w8u7KYyl1994IvmdokRXoYDl1q6MiTWn5KOxo6NCIrtIyBoC8ckQAvD_BwE You can get these from a lot of places.

900L * 1000 = 900,000ml 900,000ml / 330ml = 2,727 bottles

I’d continue as normal. You’ve probably just done a kettle sour which could be ok in this style. If your gravity is still close to what you expected, then no yeast were playing yet. If it’s too sour for you, try adding calcium carbonate or make a little extra wort.

Ok! So you are basically looking to do a partial mash 5 gallon batch. Go for it! You can make a really good wild ale with nothing but extract. If you go the steeping/partial mash route, some grains that I’d recommend looking into are flaked wheat/oats/rye, honey malt, and/or caramunich. Someone...