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Soured with what? I've done one with pure L. plantarum and never got even a hint of pellicle.

Yeah I mashed at 150. I let it go. I'm getting a bubble every two minutes now. Should be able to keg it tomorrow or the day after. Bumped the temp to 72.

No problem, I never tried a coarser crush, but once I saw how intact the hulls were with conditioning and how well the endosperm was broken up, I'll never go back. It's like have free rice hulls in your grist every time. :)

With the NEIPA, yes I whirlpool just with a stainless spoon every 5 minutes or so for a half hour. Other beers I don't and haven't had a clog yet. There is a lot of hop sludge that builds up on the screen, but I think it actually helps form more of a filter and the beer coming out of the chiller...

Hope I can chime in here and help. I've had mine about 1.5 years. I initially started with a .039 crush and no conditioning and was getting efficiency in the 60s. I narrowed it to something real low, .032 I think, and also started conditioning my grain. That bumped me up into the 70s and I am...

I brewed up the AHA version of this last Friday, with 1272. I'm still get bubbles every 23-24 seconds, but I checked the gravity and I'm at 1.008. The beer I made before this was an NEIPA that finished at 1.009. I am used to getting above average attenuation on a lot of beers since I started...

How much time did you give the champagne yeast to work? I brewed a quad that ended up at 10% and it took more than a month to carb with champagne yeast added at bottling.

I'm brewing this recipe up this weekend. Can you elaborate a bit more on steeping the roasted barley (have 1lb for this batch)? I think I would like to give that a go.

When I grew up some 1318 for this IPA, I used a recipe in the below thread. Came out great. https://www.homebrewtalk.com/forum/threads/cloning-tree-house-eureka-w-whatever.532825/

Second this. I froze a keg once and set the temp back properly and when the keg kicked I was surprised to find a chunk of ice still in there.

Sanitizing at the end of the boil should technically kill any live bacteria, but yeah I imagine stuff can accumulate. I did a full strip down cleaning of my unit last night and was surprised at the spots I had been missing when cleaning. I run PBW through mine when cleaning the whole unit and...

I think 1.014 is a fine FG for this beer. Maybe not perfect, but produces a great beer. Mine finished at 1.015 and at just over 10% it's a wonderful beer. It's been aging in bottles since February and it just gets better. I'm surprised I still have a case left!

Have this on tap right now about 2 weeks old. It came out a little too roasty for my taste even using the Carafa III. Maybe add the dark grains closer to the end of the mash? Also, the lactose seems to pale in comparison to the chocolate. Would possibly up that as well. A great beer overall but...

Brewing this for the fourth time and using 1272 for the first time. Have used 1318 in all previous batches. Looking forward to trying to discern the difference in the yeast. Made a 1750ml starter and am going to save about 500ml for another beer. This starter has been a beast, overflowing the...

I followed the same procedures as you for my US-05 gose and it worked fine. My PH was actually a lot lower than yours down to about 3.4. Give it a bit longer.

Just kegged my third brew of this using the #1418 post update. I have been dry hopping twice in primary (Day 3 and about 6) and no keg hops and they have all been fantastic. With the dry hops I have been doing 1:1:1 of CMG and adding an ounce of Amarillo to the second dry hop. This recipe is...

After using this for a while I feel like the feet are on the wrong side. I am never able to use the chiller sitting on the unit itself because my pump tends to clog or seriously slow down on a lot of beers I brew so I have to tend to the filter with a paddle. When I set the chiller on the...

I will second the Brew Dog tap room in Florence. I think that was the best beer experience we had. It's definitely worth checking out as they had some very unique stuff from Europe (all over, Scandinavian, etc). Also, Archea Brewery in Florence is supposed to be good. We didn't make it there...

I rinse after pouring/drinking and store in the case after drying. A day or so before bottling day I rinse and run a bottle brush through each, just in case. Load up the dishwasher and run with no detergent, with dry cycle on. Then I bottle right in front of the dishwasher grabbing from the...

I think your fermentation temp worries me more than anything. I would look at fermenting around 62-64F (17-18C). I think you'll get a much more balanced weissbier that way. At 72F, I think you run the risk of a pure banana overload and no clove-y spice to be found.