Search results

Im actually considering to use 4Oz of dryhopping for this beer. I'd like it to be a bit on the juicy side. 1Oz Simcoe 1Oz Citra 2Oz Mosiac (or Amarillo) Does the 2Oz of Mosiac (or Amarillo) addition sound good for you guys? I've always done 2Oz of dry hoping, but I'd like to see if I can "up"...

Interesting! I've never really experienced 2oz of dry hopping doing a significant amount of aroma enhancement....sure there's "some", but nothing near like some of the craft beers I've had. For some "light" dry hopping I do about 1oz per 5 gallons or so, and I don't really think it imparts much...

Never had hop burn, and commando'd drop-hop pellets 3-5 days before racking. The most I've dry-hopped is 2.5oz per 5 gallons.

PH will fall naturally during fermentation.

Expired is expired....room temp is not a great temp to store at. They should be stored in the fridge. I would chalk this up to using expired capsules. Pouring pinapple juice will naturally slightly lower the PH. You'll probably find that your PH is slightly lower than 3.6 now. Goodbelly is...

I have not seen that with any beers I've made with fruit.... Did you pasteurize the fruit? It also looks as though crushed fruits were just dropped straight into the fermenter. This method "usually" works, but isn't recommended. The problem is fruit will eventually float up where it is ripe...

Awesome guys. Thanks for the help. Just built the water profile. She's ready to roll.

Thanks @RCope! Ask and you shall receive. I made those changes. Instead of boiling Summit for 60 minutes, I moved it to 30 minutes (first hop addition) and increased nugget from 8 minutes to 10 minutes. That's 55 IBUs, which should be good. You bring up a good point. I have not ever done a...

I have lots of hops in the freezer that I'd like to use up. Thought about making a straw-colored IPA that is very hop-forward w/out any caramel. I've learned of some breweries that add hop additions in late and have always liked how they tasted, so I'd like to do the same here. What do you...

It's highly possible that some of those capsules can be stored on store shelves for too long. Always check expiration date before buying. They have around a 12-month lifespan I believe? Also, if you want to avoid making a starter, simply just pitch non-expired store bought capsules AND about...

Yes, you will have to make super sour starter. You will never get it to sour at this point (I tried many times). Once enough alcohol is present, then it's all over. Take a look back at what I did for this same problem and follow those instructions, but probably divide by 2 since I was doing 12...

Here’s some bonus pics. I’m sure you’d love to go here. Read the ingredients. They are masters of experiments. Every ingredient is detectable.

Interesting....so make a starter....and proceed with using it during secondary fermentation should work. Age for at least 2 months.

Do you have a method that's similar to the Co-pitch method in which Brett is used? Perhaps Brett being used in the secondary? Primary: Lacto + US-05 (I guess?) Secondary: Brett. Let it sit for several months. I have no idea how to use brett, but I think it would be nice to have a write-up on...

@RPh_Guy I'm curious on your thoughts here. Our next beer will be a dark sour. We've loved some of the dark brett sours in our local sour brewery. I've never fermented with brett before, but I assume that this yeast is pretty easy to work with because it ferments at a higher temp? Here's my...

Here is my hybrid co-pitch method beer. It's a Raspberry Sour, US-05. It is the best sour I have made to date. My girlfriend agrees that it's "store-bought" quality. We actually went to a sour brewery a few days ago, and we sampled 14 sours. They are the best sour brewery in the area, and...

Looking good, but you really need to get used to using blow off tubes! You may get lucky with the left one this time around, but believe me that it doesn't take much for those burpers to clog with sediment, and when that happens, you will have a murder scene in your bathroom.

I am super impressed by my pre-souring/co-souring hybrid method. I think it gives you the benefits of both as far as taste is concerned. It also seemed for me to have added to a lower PH finish (which is great if you are a sour fan) as I had to "stop" the PH @ 3.18 by dry hopping. One of the...

Going to call it "Raspberry pucker sour" It's not too puckery for me, but it's definitely a tarty sour. Gravity is 1.016 before raspberries, so it's got a little more time left. Considering if I should throw more hops in. I do have some Citra. It's probably fine now though.

I added 1 gallon of raspberries into 6.2 gallons of sour beer. I did not take PH before adding raspberries. Should have. PH: 3.16. Opened it back up and threw in about .5 ounces of Amarillo hops. That's a pretty serious sour! :)