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Yea, that's not a BIAB crush!

I mash for 90 minutes with a super fine crush. I can easily get 1.007 FG if I wanted to, so I don't believe that longer mashes create less ferment-able wort.

Dude, I was scrubbing only with star san, just like you were. Like, spending a good 10 minutes with a sponge and/or a carboy brush, for each vessel I tried to "clean". Star San does not clean! Just because something "looks" clean doesn't mean it's clean. PBW completely removes things on the...

That's a 60% efficiency crush at best. Time for a mill, which is a MUST with BIAB. Cereal Killer is a damn good mill for the money. No need to crush your grains at the local HBS store, even if they do provide a good crush for BIAB, you'll be able to provide a better one. A BIAB crush is NOT the...

I used to use only Star San in the past. I "thought" it was a cleaner as well as a sanitizer. Six batches in, I started to get infections. Took me forever to figure it out. I went from improving fermentation temps, to doing other "improvements" that were completely unrelated to the problem at...

I add fruits about 3-4 days into the fermentation (when it's mostly finished and krausen has dropped). You get really good flavor that way! Yea, I've heard adding everything at the beginning is a way to lose the flavor. I also mash/puree all fruits too during pasteurizing. Breaks down the skins...

Yea, it totally is! No chance of stuffing a bag full of fruit in them, that includes making your own purees. I've never used "purees in a can", but I don't feel I have a reason to because I've not only been impressed, but absolutely floored with the results of using frozen fruits to make my...

Just to dog pile a little bit on this, don't fear glass. ALL glass fermentors should have either carrying straps or a carrying handle. With that, they are pretty safe. Without it, the fear is justified. The biggest reason I wanted to reply however is that weather it's PET, glass, or stainless...

@RPh_Guy, Curiosity strikes. So at the end of 10 days, what sort of Ph level should I expect in this thing? Further than 3.2? Assuming it should taste "sweet and very sour." I'm assuming the point of this is two-fold: 1) To drop the overall PH down by adding a gallon of super sour to lower...

Looks like it's stabilizing mid 70s on the heat pad in the garage. I could move it in the house and such any maybe hit 80F, but the GF needs it to be in the garage for her plants. :) Seems like if it can hold mid 70s, that should be fine and dandy for the next 10 days.

Done. 150G calcium carbonate seemed a lot, but whatever...seemed almost a cup! That's about 5.5Oz or so. Good thing I bought the larger bag. It's 83F right now. I didn't leave much head space at all in the container. The bottom of the burper is super close to the wort. Assuming that's OK in...

Will do. Untreated tap water she'll be. Thanks for the tips, I'll provide an update tomorrow. Good Belly has a total of 80 Billion CFU. I plan to pour all 32 Ounces of it in (obviously after wort is cooled to 90F or so). That's basically enough L. Platarum, but I'll throw 4x new capsules in it...

Would you recommend me lowering the PH at all on the starter, or just keep it at 7 Ph. I’m not even going to bother with mineral additions.

Great. So far, this experience is basically showing me that lacto does not appear to sour once alcohol is already present. It may not be so much that alcohol is present as much as there are no sugars available to create the lactic acid, and by that time, the yeast has already grown so much that...

I'm losing some confidence that it is souring. Tested PH today at 3.66, which is in the noise of 3.68 from previous test 2 days ago. The taste is good, clean, tart, but doesn't really have that lacto bite to it that you'd expect. I don't have a starter flask, but I can get one, unless the...

OK. I'll give it until Monday to figure out if we need to do that. For now: 1) Confirmed that my "Peach" carboy is souring at the same rate as my Blackberry. Both just tested at 3.68PH. The damn bag is floating (didn't put enough marbles in it). Oh well, the CO2 blanket should protect it and...

Thanks. Would 500 ML be enough to treat 10 gallons if necessary? Prefer me to use one of my new tablets for pitching, or try the good belly out? Dang, 17 ounces ain't much! I don't think it's worth adding any minerals, even a little lactic acid to get to appropriate mash PH for this. Just use...

I got a half gallon of goodbelly anyways. It was on sale. 20 billion CFUs per serving. Let me know if you wanted me to do any science otherwise I’ll find some time to drink it.

Sounds good. Thanks for the info on time frame. That puts me at ease!

I just opened the capsules and dumped them right in--worked great for my pre-sour a long time ago. I'm going on a exercise run, so I suppose I shouldn't get any Goodbelly--thought it would be interesting to dump that in as well to give it some more complexity, but sounds like it's not needed...