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Whatever is in there is making some tasty sourness. I've been using the same bag of unmilled grain for every batch so I found it strange that this one had such a large pellicle where the other two didn't. If I can re-create the pellicle with the batch souring now I'm gonna chalk it up to less...

Haha what's up Inkleg? Small world (wide web). The good news about this pellicle is the sourness tastes great so...even if I don't understand why it happened this time I'll be happy if I can recreate it.

I found it strange cuz this is the third one I've made, the first two didn't look anything like this one. However I also kept this one warmer, rotated the pot, and didn't open it once to check sour level since I know 5 days is perfect for my tastes.

I've searched and it seems like it doesn't on it's own... I did a sour mash last week and kept it under the heat lamp for 5 days, collected the wort Saturday and there was a strong pellicle on it. The method I use for sour mash: 1. BIAB, sanitize pot/bag/spoon/everything that touches it...

Is that what causes a vinegar like quality? Didn't get any of that, just pure lacto tartness. You know what did stink though? When a batch I was souring spilled all over the floor and soaked in my rug for 8 hours...That was a week ago, and even with the rug gone I'm still detecting some vomit...

Nope, don't have CO2. In fact I don't have much at all, just a 5 gallon SS pot, paint strainer bags, a couple of carboys, an auto-siphon, wort chiller, and bottle capper. And one cooler for a carboy, use frozen water bottles to keep cool. I've made two Berliners with saran wrap and a 5 day sour...

Well thanks guys! I'm going to go with 85% 2 row and 15% flaked oats. Who knows, may end up even better than the original.

Damn had no idea that was the same ****.

I just mash at 145F for 45 minutes. Then I cool the pot to 120F with an ice bath, throw in 2 handfuls of unmilled grain, cover the mash with saran wrap, put on the pot cover, and put foil over that. Then I stick it under the heat lamp for 5 days, I don't want to melt the plastic wrap with the...

Ok so 85% 2 row, 15% flaked oats if they even have them lol. On another forum there was a mention of lacto enjoying some of the stuff that comes from the wheat malt, and that without it the beer may be less sour. The long sour mash is what I enjoy most about this beer, it has a serious sour kick.

So 50% flaked oats won't screw up the batch? I'm doing BIAB so a stuck sparge isn't a concern. What about fermentability? Here's the original recipe: 4 gallon batch 3# white wheat 3# pilsen mash @ 145F for 45 min .5 tett @ 15 20 min boil sour mash for 5 days under heat lamp at...

Not long, drinking these within a month. 5 days sour mash 5-7 in primary 5-7 in secondary (if I fruit it) carbonate for a week Did this twice, definitely could use an extra week after carbing but I'm impatient. But they taste a bit better after 2 weeks in the bottle. Once I have a pipeline...

Yeah It's better than not having a beer fermenting, and at only 6lbs of grain it's not going to break the bank if it doesn't turn out great. Who knows, I could end up preferring it. I racked onto 3lbs of raspberries last batch and it was awesome. Didn't have an explosive fermentation though...

Hey guys, I've made a couple Berliners that turned out awesome using 50/50 pilsen/wheat....now my homebrew store is out of both of those. I really want to brew a new batch up, my last Berliner is all gone now. How would using 100% 2 row make a Berliner? I'm not familiar with how grains...

Interesting.... I found this little number in the details of applying for a plant patent: "The invention would not have been obvious to one skilled in the art at the time of invention by applicant. " I mean...I don't know anything about crossbreeding plants, or how they created Amarillo, but...

OK, i'm gonna split this one and brew a 2.5 gallon batch before jumpin in head first. Haven't done a small one in a while, that'll be an easy brew day =).

I'd have to vote for NB's Dead Ringer kit so far...though their RIS is a close second. Depends on my mood really.

Thanks man! That's the feedback I was looking for, I'm gonna cut the hop amounts down then. I can FWH the bittering addition to smooth it out too. .5 oz Australian Topaz (FWH) 0.25 oz Australian Topaz (10 min) 1 oz Australian Topaz(0 min) (hop stand) 2 oz Australian Topaz (dry hop)

+1 It's fairly close, maybe a but more caramel flavor and a tad darker in appearance. But ohhhh so good, in fact I got a message from my friend last night saying it was one of the best IPAs he's ever had. Be warned though, they disappear FAST.

Hey guys, long time lurker first time poster. I've been brewing for about a year and have finally decided to branch away from kits. I'm starting simple by modifying the NB Chinook IPA kit by sllighty lowering the bittering hop amount to account for the slightly higher AA when comparing Chinook...