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Hi @z-bob, did you use this syrup in a brew? did you like the results?

Guys... I thought my L. Plantarum always stopped at around 3.1-3.3 👀 I didn't calibrate my pH-meter this time because I'm out of solution so measurement could be off. But it tastes quite a bit more sour than last time (but FG is lower too, which probably has an effect on perception, and...

Brewed this yesterday (50/50 pils/wheat, low-oxygen, 30mins boil, 1.033 OG, pitched BE-134, expecting it to go down to about 1.003 for ~4% ABV + a bit extra from the wine), and pitched the lacto starter earlier today (about 20 hours post-sacc-pitch). I think I got a bit too much of the calcium...

Now that winter is about to end here, I plan to get back into brewing fast sours soon. Something I want to try, is blending of sour beer with wine (mainly because I find it much easier to get good wine than to get good grapes), starting with a ~4-5% abv post/co-soured saison blended with white...

I still have to experiment more with this, I only have that Gose I brewed a few months ago to try this stuff, because it is winter now and all I am doing is lagers until spring. White balsamic vinegar produced a very good result with this beer (extra level of complexity without changing the...

Just tried a pint with 5ml of regular (instead of white) balsamic vinegar. Be careful with the amounts in that case, it is much stronger and invasive, and IMO 5ml in 500ml was too much (maybe would not feel as invasive in a darker or stronger sour).

Has anyone added balsamic vinegar to a sour at bottling time? Yesterday I was drinking a bottle of the Gose I brewed months ago, and decided I want to add a little acetic acid to it to see how it changed as recommended in the wiki. I was going to add a little plain white vinegar but decided to...

I tried this method with a 1.042OG 40/60 pils/wheat gose (10g crushed coriander, 13g sea salt) using WLP029 and the post-souring method (made a lacto starter with 300ml of wort from brewday because my capsules where expired, pitched into the fermenting beer 24hs later). No hops added...

Yes. It is recommended here that you swirl the starter occasionally, and if you do, then you will have to stop a few hours before you plan to pitch your lacto starter. The calcium carbonate will drop and form a layer of solids at the bottom (similar to yeast as you said). Btw, smell your...

@The M 24hs worked very well for me (1 expired capsule in 300ml of post-boil wort from brewday) and it was probably ready before that, bacteria reproduces much faster than yeast. If you use calcium carbonate in your starter as recommended, leave the starter alone for a few hours so that the...

Update: Just opened a bottle to see how it was carbonating, separated about 30ml and degassed it. The measurement I just did gave 3.24 pH (was 3.65 when bottled and the day before). Maybe it was because I added 2 more litres of saved unhopped wort from that batch to prime the beer before...

As I understand it, the reason to avoid oxygen when doing kettle sours is to inhibit unwanted bacteria/yeast.

Yes, thats from where I got the inspiration. I always assumed that Solera implied that you used the barrel for fermentation too, while here I'm only used it for the oak character (because I'm refilling it with already fully fermented sour beer, not re-feeding it with wort), and blending into...

I have a small oak barrel (2.5gal/10L capacity, similar to this one) that was given to me as a gift some time ago, but I haven't used it for anything yet. I have no idea what kind of oak it is, how toasted is it on the inside or anything. Now that I'm starting to play with making sour beers, I...

Interesting. Next planned brew is a post-soured saison using BE-134 (with no starter), using the same capsules, that will remove all doubt.

I used servomyces which I added when pitching the yeast (0.2g in a 20L batch). But what I just noticed is that I made one important mistake. I have canned wort that I use to make starters, both hopped (combined and diluted post-boil+mash leftovers from multiple lager batches, not sure how many...

Yes, both times I took a measurement the beer was at 20C. The probiotic I used is not the one I mentioned I can find here, it is pure L. Plantarum (Lp299v). It is bottled now, once it has carbonated I will open a bottle to give it a try and separate a bit, degas it and measure again.

Update: pH is still at 3.65 about 15 hours later, I guess the lacto will not work as well without agitation from the active fermentation? Either that or the lacto I have will just stop there. I'm going to go ahead and bottle this batch later today as it is, and next time I'm going to pitch the...

I have one question. Do you guys always wait for the souring to be done before bottling? I think my gose reached terminal gravity already, but the lacto was pitched just 24hs ago and I don't think it has had enough time to work. This beer will be naturally carbonated in bottles (I separated 2...

Thank you! That is exactly the answer I was wishing for. I haven't had issues with Brett (or var diasticus strains) ever, but lacto is new territory for me, that is why it makes me a bit nervous.