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hey my brew brothers and sisters, I am headed to San Diego in two weeks for my birthday. I get to plan the Saturday itinerary for three breweries/tap houses via Uber or other hired DD, then Stone's Bistro in Liberty Station for dinner. Suggestions welcome for the top 3 SD tour stops (not...

You also need to take a hydrometer reading.. this 4oz sample is the beer you taste at bottling time-- don't pour it back in! Hydro reading is necessary to determine if the yeast has reached FG. So you must not have taken this measurement. again, there is a lot to learn so don't be too hard on...

I would stop tasting and put em aside for three more weeks. Then try a taste, and then wait more time. Your recipe is complex, ingredient wise. Brew an easy blonde or pale ale-- should be ready to bottle 2 weeks from brew day if you have the right amount of yeast and ferment at the right...

So you need to pitch the yeast into a starter, not wort, to grow the cell counts for normal OG at 5 gallons. There is not enough there to fully and cleanly ferment a regular batch. Obviously not true if you are doing just 1 gallon but the needed cell count depends on your OG too. If no time...

Action shot of brew day. I ended up doing a dark mild, that is beer on left. the "Pliny" is on right. I mashed thin and drained off all 5 gallons to first BK which already held 1.5 gal water. 90 min boil. Then I capped the mash with ~12 oz specialty grains for the mild and added 4.5...

looks ok. Pitch it to a 500 mL starter, but I am not a pro. Someone else will chime in, or google around for YeastCalc which has step-up starter pages.

That is pretty old: if it has dark cells (and not nice white cream) I would toss it. can you post a picture?

double post

see post 20-21

Sorry, it is an infection. Also, fyi, in secondary there should be zero head space. You look a gallon or so(?) shy of the top edge of the neck.

It does, thanks, but I am hoping to avoid the "move some around to different BK's" dance -- it was a drag last time (mental/math errors), which is why your simple method is so attractive. I am likely going to add some more malt and take the first 5 gallon first runnings I get as the "Pliny". I...

There is a well rated Miller Lite clone (but better) called Really Triple Hopped by Schlenkera (sp). Never made it but have been tempted, for the reasons in the OP.

I want to reverse this... 5 gallons of Pliny and 2.5 of Blonde. Most likely will need more grain- any thoughts re the amounts?

Without tasting the beer or getting exact recipe details, info re your process & fermentation it will be very hard to diagnose the sour/vinegar problem. Yeast is one variable out of many in your 5 recipes. If you had split the same batch between two fermenters and fermented them the same but...

Bummer about losing the batch. condolences! I am sure many people do it but I would not put a hydrometer in 5 gallons of beer. IMO best practice is to take a 4-6 oz sample (siphon, wine thief or from bucket spigot) and float the hydro in a sample tube or jar to avoid breakage.

Exactly my thinking. Plus the hops are super old so presumably less hoppy than intended even to begin with.

I have never used those kits but yes it is really that easy. It is a no boil "can & kilo" kit. If you want to drink something that is basically free (save your time and the new yeast)- go for it. Given the age, the extract is probably a lot darker. It may taste like crap (sometimes you get...

The banana notes are not due to grains or Simcoe hops, that is a clear issue with yeast management-- you either fermented it too hot, or underpitched, or had old unhealthy yeast (or a combo). Look at your fermentation temps and yeast health to get rid of the banana. Simcoe hops are all pine and...

Lactic acid won't make a beer more sour with more time. You are confusing it with lactobasillus, which like the poster above me stated, is present on grain and you can sour the mash if you don't bring it to a boil within a certain amount of time. The time before souring starts depends on how...

Mine from Yeast Geek is the same, although I had to build it up a few times from the thimbelful of yeast they sent.