Search results

I read that as accidentally pouring half of the yeast packet to "sanitize" the bucket before realizing it wasn't the cleaning solution and then only having half a pack left to pitch into the wort in an now realized non-sanitized bucket. As long as the new bucket was relatively clean it and...

I have had good luck using L. Plantarum, my method is mash and sparge as usual, heat up wort until it starts to boil then cool to 85-ish, and pitch the lacto and let it ride around room temp, i think that strain still sours below 70 but I have always set my heat wrap to 78-ish due to the chilly...

Probably okay, but personally I would check gravity before boiling, beats finding out afterwards that your beer is going to have <1% ABV.

Have you checked the specific gravity of the wort? If it dropped more than a few points, you likely have other contenders in there.

I would have to go back and look at my notes, but from memory it was something like Durst Vienna to 1.050 OG with 2 or 3oz of liberty hops (1oz at 60; at 15; at 0) and Nottingham yeast. On a side note, I recently did a nearly Smash with Vienna and Summit hops that turned out very tastey.

I use the average of what the temperature was during fermentation and not what it peaked at, for the reason mentioned above. I would rather error on the side of assuming more CO2 is in suspension and using less sugar than over priming it. I have never had gushers *knocks on wood* so I tend to...

Good ole table sugar will work just fine. Its best to find an online calculator to determine how much to add, by weight is better but measured in cups works too.

Anyone try saving a gallon of soured wort to inoculate subsequent batch? FWIW, for my last kettle sour I made a 750mL starter with 5 Swanson caps, let it go for 4 or 5 days and pitched the whole thing. Took my pH down to 3.3-3.4* (wine strips) in 48 hours from the original pH (5.2-5.5*) as...

+6 Gallons of Flanders Red +5 Gallons of a kettle sour (still haven't decided on what it will become yet) 3393 + 11 = 3404 gallons

Is WLP566 the equivalent to the WY3726 strain?

I had the same thought a few pages back, haven't tried it though..

Agreed with all, but is WY3726 "Farmhouse Ale" the one you meant to recommend?

Let us know how it turns out! Good point about the Belgian character, I am sure the 3711 thread has some ideas how to keep esters and phenols at bay but if it is too much than I would say US-05 first then finish with 3711. But I am curious how it would taste with much lower FG... only one way...

I have not personally used it in pre-acidified wort but AFAIK it is tolerant with lower pH.

Have you tried this using WY3711? Might be interesting to see how it is with lower FG, the dryness would create more perceived acidity.

If your concern is running out of bottles and not wanting to buy more, setup a system with your buddies that they can exchange empty bottles for your filled ones.

If it was me, I would aim for OG around 1.050 and mash at 148, pitch around mid-60s and let it ride a couple days at room temp and then ramp it to 75-85. Let it be for 3-4 weeks and you should be excepting gravity around 1.002-1.006. I did 3 subsequent batches with the last one going from...

http://www.milkthefunk.com/wiki/Mixed_Cultures

I glad to see you had success with this method because I am planning to do something very similar to that!

** 3,114.5