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Update: sorry for taking so long but the holidays got busy and I lost some of my notes from this batch. It came out nice, final ABV was 3.5% and IBUs in the 2.2 range. The ph ended up between 3.5-4, but after 4 weeks there was not enough tartness for me at so I added 50ml. of lactic acid at...

This is a great thread! Thanks sonofgrok. Here's mine after 12 days. 4 cups of sushi rice and 3 yeast balls. I also added 500 ml. of citric acid with the yeast. Had liquid within 24 hours and great smell for the first ten days but now it's smelling a little yeasty. I hope that's a normal phase...

Sometimes good beers happen by accident, but mostly they come from preparation and good practice. Do some studying and plan it out before you spend a lot of time and money and end up with something undrinkable.

I just started brewing last year and after a couple regular brews got interested in making my own sours too. I would recommend spending some time trying different commercial sours and lambics and reading up on how they're made. They are rather complicated and take time to make, that's why we pay...

Bruce, attitude is everything! :-) Don't let it ruin your plans! I wouldlove to be brewing outside but it's been below freezing here in Denver since Christmas eve.

I'll bet that there's still a threaded diffuser in that head that you can remove with a crescent wrench, then get a faucet by hose adapter for it. Either that or where the head connects to the hose, it should unscrew and you can get a different adapter.

Where did you pick up the syrup? Sounds like some favors that would go well with Berliner Weisse.

Great info, Calder! Thanks for sharing. I too forgot to check ph before pitching the lacto, but checked it when I pitched the sacc and it was a little below 4 (not as accurate as Julian's, just test strips) :-) I forgot to mention the ph before. and I too used 5335 lacto. I didn't pitch as much...

Oh, and I pitched the sacc when it was still at 83F, but let it drop to room temp which is about 70F over the next 3 days. Just FYI

Great info, KC! Good to know. I love this stuff, makes me feel like a mad scientist! Bwahahahaha I think I'll try doing a Berliner in the future by doing the souring before the boil, too. Just to see the difference. Its supposed to be a quicker fermentation, and save a few bucks on buying the...

Update: just got home and after six days of no (and I mean zero!) activity after pitching the sacc, my airlock is bubbling again about 3-4 times a minute! :-) Julian, glad I could share. I love sours and Berliners a lot and so I'm learning how to make my own now. On top of my Berliner, I have...

Sorry KC, but I have a Berliner going right now by the same technique that Jess Claudill put forth and I did have about 48 hours if bubbling air lock and a nice krausen (pic attached). And it dropped the SG from 1.038 down to 1.018 in 5 days. Mind you, I had the lacto starter going for a full 5...

Who are you brewing it for? You or someone else? IMO, if it's where you like it, drink it! Or you could split it and add fruit to half while drinking the other half. I could be wrong but I believe you could bottle and pasteurize it to stop the bugs from working any further. It should help keep...

I believe the biggest selling beer in the world is a Chinese lager thats close to Bud. I don't think you can even get it in the US.

John Smiths Extra Smooth! Hard to find but lives up to the motto "Pure silk in a glass " I even hear it with a British accent. Runner up, Sam Adams Millennium but that's what I call a sippin' beer!

What about additions to secondary like spices and citrus peels. Should they all be boiled or pasteurized before adding, and will that affect their ability to flavor the beer?