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It is not super tart. I think the low pH has knocked off the safbrew wb yeast so conditioning is taking longer than normal given the high ambient temp we have at the moment in west aus. This is leaving some residual sweetness which is masking some of the sour and the low carbonation probably...

Here are pics. First is of beer being drawn up with fork, you can see the ropes. 2nd is just the beer. Third is pH reading

Hi all Been brewing for 3 years now, started with kit and kilo, been doing partial mash for 18months now looking at putting together an ag system but am not quite sure where to start, and seeing if I can double use some equipment for distillation (water only I swear). I am interested in...

Thanks badlee. I guess I was searching with the wrong descriptors. Will it become "well" in the bottle. Is it the pedio breaking down its own LPS during this process or is it yeast or lactobacillus doing this. I guess if it pedio that does the cleanup there shouldn't be an issue with bottle...

Hi all I have recently started playing around with lactic/wild fermentation. I was aiming to make a stronger version of a berliner weisse, similar to the moondog mullet series in Australia. I use partial mash, wheat and pilsner base with some rolled wheat and acid malt thrown in. I also put in...