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My brother is getting married in late October/early November, my dad suggested that we would each brew a beer for the wedding. Looking for some suggestions on a good combo of beer. I am thinking a Wit might be a good choice for one them...

I am not positive as I have never done a partial mash before, but from my understanding, its pretty much a "mini-mash" so you'd want to throw your caramel in with GP instead of steeping it seperately and select a mash temp 148 to 158 depending on how dry or sweet (respectively) you'd want it...

5 gallons Irish stout 1,042.5 + 5 = 1,047.5 gallons

Real honey, added at flame out!

Personally, I would probably get so tired of making/drinking the same beer but in theory it is a good idea to really hone in on a recipe formulation. Now, when you say get this recipe where you want it, do you mean trying different malts, hops and yeasts or do you have a recipe and want to see...

KCL is really only dangerous intravenously, it is lethal in larger doses, as is anything. Its pretty much like table salt, although slightly more toxic, which is also not good for you in large amounts either.

I am not sure you could sanitize those properly so you'd be bringing a lot of critters to the party

I soured in a plastic fermenter bucket with airlock mainly because I dont have CO2 to purge with so i wanted to minimize head space. I figured there might be something hiding in FV, but was banking on the lacto finishing up before anything could take hold. And there is still a chance it was...

I used to do 2.5/3 gallon batches with 5 gallon kettle which worked, but when it was coming up to a boil I always had to be ready to turn down heat or take off burner to avoid boil overs. I recently switched to 5 gallon batches in a 10 gallon pot and I am at much MUCH more ease now. I would...

What was your source of lacto and did you use a starter?

5.5 gallons of kettle sour (half Berliner Weisse/half margarita gose) 756.5 + 5.5 = 762 gallons

You want to get the wine pH stripes, they measure 2.8 to 4.4. That's what I used because i have not justified pulling trigger on a proper pH meter ( I also had one of those 10 dollar meters which is about as precise as the strips). How did you sour it and did you adjust pH to 4.5 before...

Take your time, you aren't missing out on much here..

I was recently sent a freezing point refractometer to "test out" and have no idea how to convert the freezing point to SG/Brix. I have seen a couple of charts but it is such a wide range and didn't match results I got with my brix refractometer. Does anyone have any experience with this device...

Geologist, working in engineering firm (geotechnical).

You think 5 or 6 caps straight into wort will be fine or will a starter be more effective? Have you tried using only the Swanson probiotics, if so what was your method for souring. I have read many mixed reviews on hows others have done it...

Woohoo, Second place!!!

An amber ale? Or perhaps, a hoppy amber ale.

5 gallons of Irish red ale 233.5 + 5 = 238.5

That is a really good point, thanks for the answers! I plan to kettle sour a 6 gallon batch and do half as a "clean" berliner and the other half as a margarita gose. Do you use hops to help accentuate flavors? I was thinking of using Citra or Motueka after its soured.