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Going from memory, it was 3-4 weeks in primary, and then 2-3 weeks to carbonate. Maybe half again or double a normal ale timeline.

I've bottle conditioned with PS before. It does work, but it's not fast.

Same question: I made a blueberry simple syrup and added about a fluid ounce (30ml) to each each 500ml bottle. Let them rest several days in our warm (80+ °F) garage storage area before chilling in the fridge. Flavor's very nice, but no carbonation. I'm using repurposed seltzer bottles, which...

A Google search shows 6 within 3 miles of me. They're pretty common anywhere with a appreciable density of mid- or lower-income housing. I lived in an apartment without hookups for a while a few years ago. It's a little inconvenient, but you work into your routine. 🤷‍♂️

Just had to share: our first successful kombucha. Green tea base, table sugar, then bottled with strawberry and basil.

Have you read Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More by Mary Izett? It's all about 1-2 gallon recipes.

Heresy or not, you can make some very tasty sour beers with Lachancea ... With a lot less headache than messing with bacteria. To me, a tree in a cemetery doesn't seem any grosser than dust particles from the air in Brussels. Make your favorite wheat beer recipe and use the Lachancea blend...

But to the OP's original question, I think if you want to go this route, just use some specialty malts (biscuit or chocolate) and make a tea of sorts with them and some hops. I'd expect anything involving an actual mash with conversion to be unpleasantly sweet.

From what I've read, most SCOBYs aren't going to do well with wort ... at least not if you don't spend time retraining them from simple/fruit sugars to maltose & more complex sugars.

Welcome aboard!

Try mead, too. Mead and cider feel like cheating compared to brewing.

I did one extract kit then switched to all grain for two years. But I switched back to extract just recently — the shorter brew day just fits better right now. And I'm more interested in playing around with different yeasts than different malts right now.

Congrats... on both counts.

Thanks. I couldn't find any literature showing that lacto gets ropey on its own; so was worrying that it meant there was something else in there.

Hey all, So I'm trying to do my first lacto-fermented root beer, and I was wondering if anyone had had their soda turn ropey? I'm doing a take on the process on Wildcrafted Brewer. I made a strong tea, in effect, and used the whey from organic yogurt. I was trying to ferment directly in...

I generally check gravity at most daily — I haven't noticed a lag like that after SG starts dropping, but it would show up as only one repeated data point for me. So I may just not have noticed or not checked the SG that day.

That's interesting --- makes one wonder what in the marble-making process leaves them vulnerable to that kind of failure. My long-atrophied undergrad materials science courses are running in overdrive....

Did you heat them and the water together, or drop into already boiling water? I'd've thought the former would heat them evenly without undue stress from thermal expansion; whereas the latter could cause uneven heating leading to uneven thermal expansion and hence the fracturing.

A bit more than a pint, but I had this quite passable Warsteiner Dunkel at the Biergarten last night.

From my newsfeed. 😶🤦‍♂️