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Guess you need to brew more often :)

I totally agree on that timeline. I’m not very patient, never had a sour stay in the fermenter for a full year. Fruited and straight lambic-style beers were still delicious. With that said, I do think it’s a bit disingenuous to say that regarding age. Maybe you’re talking about 2+ years? I...

Common misnomer with lactose, not really perceived as sugary sweet. OP could add to primary and let any activity kick off again. I’ve used 1318 in a RIS before, definitely underattenuated, so seems plausible that it’s pretty much done.

I was thinking along the lines of mimicking an oak vessel by including throughout, but it’s probably better to control the oaking at the pull stage. 3 oz seems like a lot for 5 gallon, are you using charred French oak? Most blogs/articles that I’ve read appear to do the opposite (leave more...

Hopefully the homebrew isn’t ending up in your respiratory tract... Biggest risk for transmission will not be in the beer, but between the people sharing the beer. Via liquid droplets (sneezing, cough, etc) is main method, but could come from touching contaminated surfaces (glass, bottle, etc)...

I’m not sure how much O2 is needed though. I recall reading that the massive oak foeders used are actually quite limiting in oxygen ingress. Either way, I will be introducing oxygen during wort additions and could open the PRV every so often.

Creating this thread to keep track of a sour solera I just started and to post a few questions. Brewed up 13 gal of 1.060 wort (65/35 Pilsner/wheat malt, plus 1.5 lb maltodextrin) last night. Mashed at 160F. Added 6 oz of debittered hops at 60 min. Pitched two vials of the Yeast bay Melange...

I try to use previously opened bags in the kettle/whirlpool and save freshies for the dry hop. It costs maybe a dollar more per pound to get 8oz bags instead of 16 oz at YVH.

You said it wouldn’t make it darker, that is not correct. We can argue how perceptible the effect is, but the SRM absolutely increases. Using Pilsner malt (best case scenario), going from 5% to 8% abv is still a change of 1 SRM.

That’s not true at all. If you keep the final volume the same, your SRM will go up with increased OG. We aren’t talking yellow to copper, but it is noticeable, especially if low oxygen best practices aren’t employed on the cold side.

Oslo: US-05 (one packet): A24: L17:

FG = uh first gravity, yeah that’s what I meant! 8 oz in 6 gal of beer isn’t that crazy.

1318 likes to leave a big fat krausen on top until you drop the temp (or maybe agitate). I’d guess gas pools up a bit under the dense “foam” and slowly releases, giving the appearance of continued fermentation.

https://www.homebrewing.org/FermFast-Glucoamylase-Enzyme_p_6324.html?utm_source=google&utm_medium=shopping&gclid=Cj0KCQjwu6fzBRC6ARIsAJUwa2T6EDRLFamZB60GpQSrbtonXzPA-qoCjbUmRL0GYsvHH-KTcB8TyCcaAjVkEALw_wcB I split each pouch into two additions, 2.5 g in the mash and 2.5 g in primary after temp...

Would need a real side by side to be for sure, but I’ve enjoyed all the beers I’ve used it in (Pelton, Lamonta, Shaniko and have Vanora but haven’t used yet). My palate is terrible, so can’t be much more helpful, sorry.

Still feel that way?

NZ Pils No dry hop Single infusion (148 F) 3% wheat malt, rest base (all mecca grade) Brewed 2 months ago to the day.

I don’t think he ever specified the lbs if dextrose, looks like the 0.75 lb was on your recipe? I figured, but always good to confirm. I can do this with my single infusion beers as well (at least I think I can, going to confirm that tonight lol).

Is this from a single pull on the tap or a slow pour style ala Bierstadt Lagerhaus?

@Noob_Brewer I found this paper, written by @suregork (maybe he can chime in) on diacetyl in beer: https://onlinelibrary.wiley.com/doi/10.1002/jib.84 It seems the mechanism’s for the how part are not totally understood. “The process of diacetyl reduction by yeast is not as well understood as...