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Haha woops, oh well succulents will have to do

Its about that time of year for Maple sugaring in Massachusetts, if you have any sugar or red maples in your property definitely look into tapping them, pretty cool

Been hooked on this band for the past year

That's the reference haha and no hops. You could add however much hops in the post souring boil, any amount of hops before adding the lacto will effect how sour your beer comes out If you're worried of it being too sweet the sourness balances it out instead of bitterness from hops

A nice refreshing tart limey gose, salt is just barely noticeable with coriander supporting the zestyness. Light but in no way watery, plenty of flavor. Sourness is perfect Ingredients Bill: 5.25# Pils (German) 2.75# Wheat Malt (German .40 oz Himalayan Salt (10 min) 2 Tbsp Coriander (5 min)...

I use a 14 cubic foot chest freezer with an inkbird 310t. I have a piece of rope tied around my plastic carboys with a chunk of styrofoam to insulate the probe. I'm using an old heating pad to heat it which works ok. Other than that it works great, I can fit 3 5 gallon carboys and hold them...

So how are you guys checking the pH? My pH test strips don't go low enough. Could I just take a sample and drink it to see if I like where it's at?

Sweet, I'll probably end up doing that

I ended up going by one of RPH's recommendations https://www.amazon.com/gp/product/B00BZ3YWXC/?tag=skimlinks_replacement-20 There are a few reviews on there of other homebrewers that used it for souring, they said they used 3 pills in a 500ml starter and pitched it for a 2.5 gallon batch so...

Nice! I'll probably give that a try next time I brew this, I think someone else in this thread mentioned special b as well

I should start giving my beers a 30 day aging lol I'm impatient though. Like I said though, definitely tastes a whole lot better now than it did on Thanksgiving

Thats pretty much what I was thinking but with a separate 2.5 gallon batch that I could forget about for awhile

Lol woops I got them mixed up and Thank you very much for the info! I could try to bring the lacto back and I'll get something else. If they won't take it back I'll make a small something and forget about it for a long time

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So I was able to force carb it overnight just barely in time for thanksgivng and to be expected it didn't taste too great. The roastiness was overwhelming as well as the coffee flavor 5 days later(ish) the flavor improved dramatically, the flavor is more tamed now and is much more drinkable...

I'm about to make my first sour (gose) and i plan on kettle souring it. I was going to use GB110 but my LHBS didn't have it so i got WLP5335 instead though I don't know if I can kettle sour in a few days with this strain. Thoughts?

Brew day went well, I got my highest mash efficiency yet at 90.0% and a brewhouse efficiency at 74.1%. The wort smelled roasty and unfortunately I didn't have time to toast the barley. I also ended up using .3 ounces of I think fuggles or tettnang, can't really remember lol This was the grain...

Its gonna be a squeeze but I'm hoping to be able to get it out for Thanksgiving lol

Got everything for the brew but my LHBS didn't have wlp005 so I'm using S-04 instead. I'll report back with how came out after it's done, thanks again!

Nonsense I'll use a pound in place of some pale malt