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I’m trying to build an easy to use tool to calc mash pH. i know there are a lot of tools out there but i’d like to build one so i understand how it works and make it work the way i want :) i've built a bunch already and have saved the most difficult for last! here is one example so you can...

I had a similar experience finding academic research. My friend is a microbiologist at the local university and I asked him to look up any papers that talked about lacto growth rates and all he came up with on 50 year old paper that wasn't particularly helpful and a paper that showed growth...

that is definitely not my experience. i did a brevis (WL672) experiment that started at 1.031 and ended here: Day 10 1> gravity 1.012 pH 3.09 very sour. clean. dry. 9/10 on sour scale. i then bottle conditioned and it ended up being a really nice, sour but certainly not unpleasant...

A very interesting point but it feels like there are impacts of pitch rate that may be strain dependent. for example, brevis seems pretty hardy and will sour even when pitch at low rates (well below 1 million cells / ml). but based on what i'm seeing and what others have posted in seems that...

good write up by TMF on lacto and effects on ABV calc: http://www.themadfermentationist.com/2013/11/calculating-abv-for-sour-beers.html key part <the mad fermentationist> The production of lactic acid by homofermentative strains of lactic acid bacteria utilizes sugar to make lactic...

with bigger pitch it will sour faster. based on slide 22 of this preso: http://www.homebrewersassociation.org/attachments/presentations/pdf/2012/1616-09%20A%20Perspective%20on%20Brewing%20Weisse-style%20Beer%20-%20Jess%20Caudill%20&%20Jason%20Kahler.pdf Jess recommends 10 millions cells...

i think a lot of the pH drop rate depends on your pitch rate. wyeast recommends 35 billion cells per gallon. i was doing one gallon batches in my experiments with a single vial/pouch and that was under half the recommended pitch rate. so if you are pitching a vial into 5 gallons you are...

with white labs both the brevis and delbrueckii are heterofermentative (confirmed with white labs via email) and you should see a kreusen. i did experiments with both that you can see here that confirmed this. http://www.hommelhomebrew.com/?p=7 if you aren't seeing kreusen on the brevis...

Hey St. Pug. During these experiments I dump batches that either get nasty or don't sour enough. Batch 1 and 2 were totally clean but they didn't get nearly sour enough for a BW. I could let them sit for months to see where they go but I want to make BWs fast hence the 2 week test window. Of...

Thanks for the clarification Michael. Interesting. I guess I'm confused because in your earlier post you said you struggled to get it below a pH of 4.0. I'm excited to get my new BYO in the mail to see the details! I'll check out the other labs strains.

Good to hear you got similar results...or maybe not since the results weren't that stellar :) I was hoping that my first run with 5335 didn't sour very aggressively since I underpitched and that my second run didn't because it froze in transit but with this third test and your results it sounds...

Just wrapped up another lacto experiment. I tested these three sources this time: 1> Natures Bounty Acidophilus Pills 2> Wyeast 5335 3> Solaray Acidopholus Pills I also did a big late hop to see how that worked in a BW. Full write up here: http://www.hommelhomebrew.com/?p=129

i found this video to be excellent for general crimping how to:

you can definitely fit a port and thermometer. you have a few inches between the basket and the bottom of the kettle. site glass may be possible but up to below the basket level and even then whatever you are using to hold the top of the sight glass would have to fit within a very narrow space...

I use this element in the same kettle and it fits fine: http://www.highgravitybrew.com/store/pc/Heating-Element-5500-Watt-SS-Twist-lock-Plug-276p4646.htm It looks like maybe it has changed since I ordered it so you may want to verify it's size with the vendor. I did a full write up on...

I got an email saying Nashville was delayed but that was almost a week ago and still not verifying. Anyone know what is going on?

i've been running a bunch of tests on lacto which you may find helpful: http://www.hommelhomebrew.com/?cat=27 sorry about the lack of pictures. i just moved all my stuff over to wordpress and am still fixing the images. i'm in the middle of my third set of tests now which is a "live"...

Different lacto strains are homo or hetero fermentative. if hetero it will generate alcohol and CO2 and CO2 == kreusen. so with lacto it is OK to see or not see kreusen depending on the strain and with pitching grain you are likely getting lots of different strains that are both homo and...

Here is my build with partlist: http://www.hommelhomebrew.com/hommel-homebrew/electric-brew-in-a-bag-ebiab-build

I've been testing out different lactobacillus sources and wrote up my findings so far. I thought others might find it helpful / interesting: Experiment 1 (grain, probiotic sources) http://www.hommelhomebrew.com/hommel-homebrew/berliner-weisse-experiment-1-lacto-sources Experiment 2...