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I think this is an important thread to keep active! I have heard everything from “Kombucha is the healthiest thing on earth” to “Maybe it’s healthy and I used it to replace soda” to “Don’t drink that stuff, it’ll kill you.” We can certainly use this forum to get anecdotal evidence while we...

Here’s an update. I really should have made a starter for the wild yeast and just used that if it turned out alright. But I had already pulled the comb and just wanted to move it. I am certainly in between modern and wild and may not get the best of either world but I might not get the worst...

Moteuka and Sorachi Ace go together like peas and carrots! I could see .5oz of each going very well with the blackberry if it’s fruited on the low side (about .5 lbs/gal). Otherwise cascade is my vote for both. Great updataes!

love the plan! Bavarian DME is already 50/50 pils/wheat but adding more barley is common. Some people shy away from pink salt b/c it can add an iron-like taste that can come off like blood.

What do you think will happen in that scenario? Eventual funk or so little funk that all the big flavors just cover it up?

If I’m looking at the pasteurization chart correctly 15 seconds at 165F will do it. The boiling point of pure ethanol is 173F so you probably won’t lose a lot of alcohol at that temp. You’ll definitely lose something (flavor? Aroma?) but who knows how much. Anyone have any kind of experience...

At this point, heating will lose a fair amount of alcohol. What is the gravity now? Do you have access to sour dregs or commercial sour pitches? Do you have equipment to let this sit for several months?

I’ve had a 2.9 before with a traditional mixed fermentation. Terminal pH for pedio is supposed to be around 3.1 but I think that all these bugs get a synergistic bump when you get them together in the right proportion in the right wort for the right amount of time.

Since this was comb it had pollen stores that should act as nutrient and a low level buffer. I also did not add enough Tartaric Acid or lemon juice to get this acidity anywhere near normal mead fermentation levels. So do you think the LAB will still have trouble souring? I am really taking a...

Hey all you Funkin’ Funky Funkers! I did a spring check of my apiary this weekend and had a case of vanishing bees from 1 hive. No dead bees, no live bees, and tons of honey. My best guess is that unbeknownst to me they tried to swarm very late in the year after I tucked them in for winter. The...

1 may actually give you better flavor because acidity mutes some sac yeast expression. Either way is fine and don’t worry about the trub staying in the bottom as Brett will protect against the off flavors associated with yeast death. For these long sours, get some diversity going by using dregs...

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I’m very glad you had a good experience brewing with that method! I sincerely encourage you to add your experience to a thread discussing that method or start a new thread to compile different experiences using that method. This thread can certainly benefit from someone reminding people of other...

Right?!?! It feels like yesterday when I first heard about it and was really excited. I also have fond memories of the blackberry. For you kids, that’s not fruit...lol.

You are describing a kettle sour which is different than this modern fast sour technique. Please go back and reread the OP. Kettle souring involves pitching bacteria alone for a period of hours to days between the mash and boil/hop schedule. The boil and hop schedule kills the bacteria. Then...

Wow! I completely missed the point that you’re trying to free up kegs and not just fill them up with a blended sour. Sorry a boot that. Filling bottles with a fresh blend will take a little figuring and guessing. First off, each gravity point reduced gives about 0.5 vol CO2 (goal is likely...

I’ve done this with beer in kegs that I was sick of drinking. I had about 1/3 keg of a porter or stout that was a hit at a gathering but must have kicked up fermentation again because it got thin later so I just topped the keg with something like a Flanders brown. It was fine but I would say...

Taking this back to the original post, acetic acid is OFTEN (not always) due to good bugs just being exposed to bad levels of O2. That said, others are right that there is a little gamble with using a starter with a high acetic acid content. In a perfect world your starter would probably taste...

You could sacrifice a small amount of finished beer in a jar. Just let it set open in a dark room temp spot that is somewhat sterile (never made sour beer, pickles, vinegar in that spot and no air vent blowing). If it grows a pellicle or a mother in a week, then it’s probably infected otherwise...

I have no idea which expi date would be correct. I’d shoot an email to White Labs. A possible explanation on the difference could be due to FDA regs if packets of Lacto are included in such a thing. FDA might require 1 timeframe for the package while White Labs might suggest a 2nd date (based on...