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It's been 3-4 days since we pitched the super sour. I can tell by the airlock that she's pretty much done with whatever fermentation was left from it. A few more days won't hurt. It's time to dry hop. We tasted it yesterday and today and yep, it's SOUR now. We're actually quite pleased with the...

I bring to a boil personally so I can use my wort chiller to cool it faster. Something to think about--it's takes actually less time to boil + chiller cool than to 170-180F w/out chiller and for it to sit and fall to pitching temps.

Here's the post sour vessel. Ever since I had a pre-sour infection, I've been VERY sensitive to that hefe/sock infection smell. I thought I had picked up that smell here. Turns out, it's very likely just the smell of....sour liquid! Put a sample in the refractometer to confirm...1.061. No...

Looks thick and chewy! @RPh_Guy. Today is the 9th day. I think we're going to do it!

How was it cleaned?

No, my friends (tasters) have told me that these two beers/recipes are indistinguishable from store-bought beers. I feel pretty good about them and I agree (and I'm very hard on myself). The judge happily took them, but I have yet to hear from him yet. The homebrew comp is the same as yours...

Cancelled due to Covid-19. :( I did however manage to drop off the beer to one judge, so I’ll at-least get some feedback. most have been told me thus far that it surpasses what people expect as a “home brew”, but we’ll see.

Experimental psychology here. Research and testing background

Hell yeah. you seem like someone that would enjoy John Carpenter’s Prince of Darkness and a few beers.

I have a MS in science, but not one of chemistry nor biology. What I can make of it, in complete laymen's terms, is that the calcium carbonate is raising the PH, and the "shaking" is yet dissolving more PH. You're essentially having the bugs continue to work overtime because it will never reach...

That’s because the lady takes care of all that stuff. Heat pads are a miracle for starting...and they do a good job at keeping containers +10F over ambient. yeah she takes care of the potted stuff too. LOL

I’ll wait for 10 days then! Good news is so far, so good!

and it’s only 5 days so far too. We moved it inside and now it will be at closer to 80F. I guess 5 more days?

I have a little bit of exertion leakage from the lid. No more than a 1/4 teaspoon a day. Like I said it’s full, lol. I’m constantly checking to make sure bubbler is still doing its job. I tried some of the wort and it was like sour patch kids. :) Very clean tasting. It tasted like sour juice...

Oh, I have a siphon. I considered using it, but it's also small enough where I could just tilt and pour gently. It's only 2 gallons!

The little 2 gallon bucket I'm using doesn't have a spiggot. Just a straight-up ol' food grade bucket.

Wanted to update. It's day 4 of souring. I am not daring to open the container or pull anything from it to taste because it seems viable for infection. We had a cold spell, so it's sitting at 68-70F right now. Tomorrow will be 4F warmer, so I assume it may pick itself back up to 72-74 soon to...

I would agree with that! I have one carboy that has one of those. My others have straps which equalize the pressure.

I almost quit brewing before I used realized the power of PBW.

Exactly. How much of those cases involved, a) a drunk brewer, b) a brewer with no carrying straps/handle, c) a carboy that has been exposed to 200F hot wort from a cold state (oops, chiller broke, better get the wort inside quickly!, d) a brewer that carries a carboy up and down a flight of...