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Is there a beer you can pivot this to? Sour beer, coffee beer, dry hopping, fruit beer, mash some dark grains and turn it into a brown/stout/porter?

Hazy Sour by Steven Barrett posted Feb 19, 2020 at 7:13 PM 2 days into yeast pitch and we are going! I used 20% oats, hence the haze. No hops. Hazy sours, all the rage these days.

It’s all the rage these days

Never quite seen hot break like this. 80% 2 row 20% oats.

I hope you’re right. I boiled to kill off the lacto and pitched yeast. I was right around 30 hours at 95 deg F which seems typical for most people. I noticed a darkening in color. What’s very strange to me is I measured no change in gravity. What is the lacto eating?

I don’t have a pH meter. My plan is to let it sour until I find it pleasantly tart. Because the wort is so sweet is there a risk I will over-sour, since the sweetness could mask the sourness?

Thanks for the inspiration. Trying a riff on this with some leftover 2 row. 1 gal batch: 1.75 lb 2 row, 0.5 lb rolled oats. Currently souring with 2 oz of Goodbelly Blueberry shake. Will ferment with some second generation S-05, top cropped from a previous batch. Not so much a Berliner Weisse...

Does the Brewbucket form a tight seal to keep air out? Doesn’t appear gasketed so I wonder how well the metal on metal forms a seal?

Sure you can lager your ales... but can you ale your lagers? I appreciate all the feedback. Are you guys doing closed transfers fermenting in glass carboys and closed transferring to kegs? Or fermenting in a keg and transferring to another? Since I only have one keg, the simplest solution seems...

Related cross post of experimentation with CO2 purging before bottling: https://www.homebrewtalk.com/forum/threads/limiting-oxidation-effect-of-purging-headspace-o2-in-a-bottle-conditioned-ipa.653798/

As OP, I am trying to brew a classic west coast IPA. Not Pliny 100+ IBU but 70 IBU or so. And a clear or mostly clear beer, so the dry hopping can’t be absurd.

So here’s a question, can I do anything now that it’s oxidized? One crazy idea: Throw in some amylase and which would break down some more sugars and restart fermentation which could reduce the oxygen content. Simultaneously, dry hop?

Typically I throw the hops in during high krausen. So maybe 3 days into fermentation. I don’t do any secondary. I either transfer to keg, bottle, or in this case, my fermenting keg was my serving keg. On other fermentations I’ve waited until fermentation is complete to dry hop. I’ve dry hopped...

My experience is it smells hoppy during fermentation and by the time I am bottling or kegging the aroma is gone completely.

Yes I’ve generally had the same results with all my IPAs. Where do you get RO from? Jewel or Mariano’s? How much does it typically cost?

Grains: 4.2 kg 2-row 1.2 kg Rye malt 800 g Maris Otter 400 g Cara-Pils 100 g Rice hulls Hops: Green Bullet - 10 g @ 45 min Nelson Sauvin - 7 g @ 30 min Green Bullet - 10 g @ 15 min Nelson Sauvin - 21 g @ 5 min Green Bullet - 14 g @ 5 min Nelson Sauvin - 72 g dry-hop for 5 days (in primary)...

I had a calculated 3.0 sulfate to chloride ratio and a targeted 5.35 pH per Bru’N Water, so I would hope my water chemistry is covered. For the porter I targeted a similar pH and a 1:1 sulfate to chloride to accentuate the maltiness. Interestingly, the harsher judge’s feedback was there was...

Yes I have CO2. No I did not purge after opening. Honestly the thought didn’t cross my mind. That is a good suggestion.

Preach. I long for the days of West Coast IPA. The bitterness gave it balance between the hops and the malt. What I love about home brewing is the ability to brew exactly what I want. The trouble is getting what’s in my brain into the glass. Sounds like there’s general consensus that I’m...

So in my two year brewing journey I’ve attempted to make IPAs my favorite style more than any other. My beer before last, a porter, won a gold medal at the latest homebrew festival in town but my most recent IPA which I fermented in the keg to minimize oxygen exposure tastes like, well, nothing...