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2,704 + 5 gallons of India Red Ale = 2,709 gallons

Its bottled, carbed, and quite delicious. For 2.5 gallons, I added ¾ oz sea salt (from memory, I’d have to check my notes to be sure) at 5 minutes and made my tincture using 3 limes and maybe 1 oz of oak chips in tequila for 2 weeks which was added at bottling. pH was only 3.5 at...

I did a munich/spalt "SMASH", but at 2.2%AA, I bittered with magnum so I wouldn't have as much green matter and saved the rest for late additions, as someone had mentioned above.

I think it works faster a little over room temp, i kept mine in low 80s (~28 C). I wrapped my fermenter with seedling heating mat and kept in a upstairs room, so yours is probably in the same temperature range. My other guess is that the cells were no longer viable...

Did you hop your wort? L plantarum is very sensitive, even at 1-2 ibus

Curious to know if you ever saw any activity? I used L. Plantarum caps in a kettle sour (5 for 5 gallons, opened capsule and pitched directly) and didn't see activity in first 24 hours, then the next 48 hours went from little to nice frothy white foam and pH dropped from 4.5 to 3.5. I got...

I am from NE Ohio and I do not like Christmas Ale. I also do not understand why some brew without taking notes, like how are you going to recreate that IPA again if you don't know what your mash temperature was or what music you were listening to.

+ 6 gals of brett (wlp670) saison 2126.5 + 6 = 2132.5

Yeah dude, his Lewinsky Wit will literally blow you away.

How does it taste? You could have picked up some wild yeast. If picked up a wild yeast that dropped your gravity to 1.012, wouldn't boiling cause the alcohol to boil off? I am sure someone with more experience may know better, but if it were me, i think if it tasted fine i would just let it...

1553.5 gal + 5 gal of Flanders Red = 1558.5

Got it bottled up this weekend, sample tasted good, just a bit sharp on the tequila and lime, but i image that will fade after awhile. Definitely wish i could have gotten pH closer to 3.1, but oh well... Excited for this guy to get carbed up. I think the probiotics pills worked well, but next...

I did a kettle sour (pasteurized) that was fermented with a healthy dose of US-05, full re-hydrated pack into 2.5 gallon batch. What is the status of the yeast, still mostly viable for subsequent batches (another sour) or is it pretty much spent?

Sounds like a plan, Thanks!

I made a habanero chocolate porter and just soaked a halved pepper in vodka to make a tincture and pitched the liquid . Its definitely got some heat but no pepper flavor which was disappointing. As a side note, they have "heatless" habanero peppers that I may grow next year and add those to...

How would you go about bottling this beer? My plan is to add tinctures to bottling bucket and prime to 3.0 volumes.

Just curious, do you just have a spot you pile it up or is it in a compost bin? Also, is it mixed with other stuff or just grains. For me, (with very limited researched to back up my process), I compost in black 60 gallon plastic bin, along with food scraps, some yard scraps, cardboard...

I compost mine and never really noticed a overly strong smell, at least nothing worse than whatever else ends up in the composter. We compost just about everything that can be composted, so i dont know if that helps or maybe because i turn it every so often?

You could supplement with malt extract to boost gravity

Yeah, i am not entirely sure of the crowd, but my best guess is that it will a fairly even mix of BMC and craft drinkers. That is why I am leaning towards fairly conservative styles and recipes to appeal to the masses. I was thinking, like you said, something like kolsch, blond, or wit for more...