Search results

So the ferment went quite well in the end. Bottled 5 days ago. The sourness in quite nice i think altough havent tried it carbonated. but another doubt has arisen: I killed the lacto by heating to 95ºC after souring and then cooled and pitched the yeast. But now in the beer bottles a dusty not...

M03 has been confirmed by MJ to be M15 i think. Or some other. But it already existed. I think they rebranded many of their stuff so i wouldnt bank on maybe all the names (new ones at least) linking to origin. Might be but not sure. M15 produces good ammount of esters and i am no experienced...

@TasunkaWitko Thanks for the appreciation! i have a recipe for a wheat brew already prepared with M20 but it might take a while cause i have to move to another place this summer and i have the next few brews planed (aka the malt is ordered and no wheat in it). Might push it through but it will...

Hey! as i previously said i havent really compared to other strains. About m36 i cant give you that much info except the attenuation levels and the description is pretty accurate. Good floc and stuff and the esters are there but low ish. I would recomend giving it a try, sorry i cant be of more...

No the smell of the strter was quite strong but lactic, same goes for the taste. no aceto or any weird things. The smell of the wort was similar but less strong, also more sweet and tasteful since it had a higher gravity and lots of roast malts. The color is hovering around 23 SRM so yeah i...

rehydrated as done previously. in 37ºC water. Hard to measure the pH of the wort tbh. the strips are a bit weird but i think its around 3.5. only 19h of soouring so...and it smelled quite a bit. pH should not stop the beer from fermenting. might make for a slower starter in a strain that is...

update: the culture went quite well. left for 50h and it was really sour with nearly no SG drop (1.030-1.028/1.029). Pitched 900ml into 14L of wort with a lowered pH to 4.5. Left to sour at 45-38ºC for 19h, it wasnt super sour but good enough (will do a first trial without that much sourness and...

I do have read it but thanks. Yeah i try to be informed before starting something new. Well we will see. If i end up using plantarum will adjust temps accordingly. And i just hoped to keep the lacto while slowing severely the yeast, which is my main concer now (i tried culturing stuff off of...

as far as i have read plantarum grows well at room temp but other strains resist and are active up to 48ºC ("If possible, the temperature of the sour mash should be maintained between 112° to 120° F throughout the sour mashing process." http://sourbeerblog.com/fast-souring-lactobacillus/) . Im...

Not splitting batches, i dont brew that much and this is just dipping a toe into the sour beer water, want to see how it goes. I dont have a LHBS (order online and the shipping is quite expensive) and dont like liquid yeast. Thanks for the input about the lacto. might just be heterofermentative...

Thanks so much for the reply. In the end i will probably end up using a california lager yeast. First try and all that The juice info is actually handy since i wasnt sure (i have made mead with fruit in secondary and swore that i would never again would use fruit there. SO i might add to the...

IMO its an inbetween. i dont hold the temps there, and they go down quite quick. Im sure some of the aroma is driven off but not as much as with whirlpool. But yeah, some do. One of the reasons i wanted to do the dry hop.

Hey guys Im gonna try my hand at last with some sour beer. Its gonna be kettle soured and im abot to order the ingredients. I was doubting on what yeast to use. I was thinking i wanted to do something like a schwarzbier (mostly pils/pale ale malt and a decent amount of black patent or choco to...

i added 20 grams after the boil while cooling, so that may count as "dry hopping" a bit. I do so because since i stir the wort to cool it and its hotter (i add always under 60ºC, but it cools down fast to 35 or so) the extraction is faster and i only leave it for a few hours. For now that is all...

ok ok thanks. Still undecided then, cause cascade has 0.8-2.5ml and mosaic 0.8-3 but polaris has 4-5. Thanks for the help nontheless

great but do hops with more oils carry more flavour and should i adjust the ammount according to oil content or not...?

what about oil content?

Hi guys, So im brewing an APA with Polaris hops and im usually not a fan of high bitterness or high hop content beers but i wanted to givw it a try. But i have not played much with hops so i have a few questions. In this case i have a 15 liter batch where i added 15 grams of Polaris for 30...

Hi guys. So i have been here for a while and i started brewing mead and discovered Mangrove Jacks M05 yeast. Thats what got me into mangrove jacks yeasts when i started brewing beers. I have only been doing so for half a year but i have done a bunch of batches and every time i try to find info...

This is why i wonderes if i can just cold steep and then add to the mash. No tannins or anything from grains, all the acid