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Haha, well played, sir. And greetings from NorCal!

True. Water between beers does help slow things down and keep you hydrated but unfortunately does nothing in terms of migraines. I adopted the water-between-beers approach years ago and can say that it helps tremendously in terms of preventing hangovers. Now, if you're downing bombers of high...

:yes:

Storms and barometric changes for sure (at least here). It took me a while to make the connection to hazy IPAs, though. On the one hand, it sucks. On the other hand, as you know, any time you can find a cause and eliminate it is a good day. And there are plenty of non-hazy IPAs and other styles...

No matter which forum I'm on, the question of "how long do I..." and the associated answers always reminds me of this scene from Swingers:

Related to this....I've found that hazy IPAs trigger migraines for me. It's true for both homebrews and commercially brewed hazy beers. I'm not sure if it is the biotransformation of the hops due to when the dry hops are pitched or possibly the yeast strain that tends to go along with hazy beers...

Congratulations - that sounds like a tasty first brew!

Today I took a second ph reading and it looks to be just under 3.6. I say "just under" because I'm using ph strips that I bought years ago to check my StarSan and they only increment in 0.4 colors/measurements. When I checked Saturday it looked pretty solid at 3.6 and today it looks a bit...

The starter was Tuesday. It was pitched into the wort last night so it's not even been 24 hours yet. I'll likely check the ph about 12:00 tomorrow and decide there if I go another day or boil at that point.

I'm on my way. I made my starter Tuesday and whipped up 3G using DME last night to get to 1.030 SG. I cooled to 90, pitched the Lacto starter and transferred to my carboy with very little headspace. It's sitting at 90 in my fermentation chamber now and I will check the ph tomorrow morning using...

I plan on reboiling mine. The only reason I won't sour in my kettle is because I can't hold a temp in it once I pitch the lacto. Keep in mind that I am working on my first kettle sour as well so I can't tell you if you can skip the second boil or not - but I'm not going to (skip it).

I can't answer your question as I'm just now doing my first kettle-soured Berliner Weiss but I can thank you for posting this recipe! My wife (and I) love that beer and this just went into my "must brew" queue!

Dude.......that's gnarly. Glad to hear it is healing.

To be honest, I'm hoping that I don't need no stinkin' IBUs at all :yes: I'd be happy if this first batch turns out tart enough to not "need" anything - which always comes down to personal taste, of course. My wife will be the main drinker of these and she doesn't care for hops - generally...

Great discussion in this thread. I'm currently awaiting my Omega L yeast to do my first kettle-soured Berliner Weiss. I'm doing no-hops in this first run to set a baseline for what I can make. From there, assuming all goes well on the first batch, I plan to make some dry-hopped sours with...

I'm planning to do a Berliner Weiss and a good friend sent me the link to this thread. This looks and sounds super-easy so I'm planning to do this next week. It's my first sour and I've been looking around for ways to do a kettle-sour and this fits the bill. Although I'll have to transfer to a...

This is exactly how I feel, too. But I have also had "that one batch" that the OP is referring to as well.

I'm once again cursing the internet for not having scratch 'n' sniff pictures. That beer looks/sounds awesome. I love Nelson and had a beer on tap at Lagunitas about 3 years ago that was a Nelson IPA and it blew my socks off. I've been trying to replicate that beer since. I've made some good...

I was going to mention that boil off rate as well. You'll also need to know the age of your yeast to plug into the calculator linked above. That makes a big difference in your starting yeast count/viability. The fact that you are doing a starter of any kind is great, so as mentioned, don't...