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Based on my experience, I'd add 1/2 of a pack (2 packs/5 gallons recommended = 0.4 packs). You could probably even get by with 1/4 of a pack so I wouldn't do a whole pack. Apparently, over pitching can result in less sourness, just like underpitchng. Also, if you mash high for the body and...

Yeah, I thought for sure mine wouldn't be like the others... Man, was I wrong. I would like to try again at a higher pitch rate, though. Maybe a whole cake for a batch. Good luck with your next batch!

Have you tried straight Philly Sour? I got a surprising amount of pineapple on my last plain Philly Sour batch. The other half, which I added raspberries to, was very fruity and complex. Probably my favorite, honestly. Then, my first batch, which I added blueberries to, obviously tasted like...

If it was me, I'd add it near the end of primary, straight into the primary FV, and then give it another week or so to ferment out all of those sugars. Then, bottle (maybe threeish weeks after brew day) with priming sugar as usual. Otherwise you'd have to worry about calculating how much sugar...

Didn't try it. My friend (brewery owner) took the lead on this. Citric acid may have improved it but it's too late now :). Also, funny enough, I JUST tried to buy citric acid the other day here in Vietnam and wasn't able to get it. Granted, I didn't really try that hard, but my chemical guy...

Update on the repitched cake... As others have said, it wasn't sour. It didn't really work, at all. It was weirdly funky but didn't have any sort of tartness to it. Quite strange. We ended up adding lactic acid to it but it still wasn't nearly as sour as the two other times I've pitched dry...

If you like this type of humor, you might like Anthony Jeselnik's Thoughts and Prayers stand up special on Netflix.

Report back and let us know what you think of it.

As a fellow dad... I think you're there! It's just stupid enough to not know if you should laugh or be mad. That's what I aim for with my kids (and wife).

Mine has been in the keg a little over a week. I don't know if I accidentally transferred too much yeast from the fermenter or if the US-05 is just taking forever to clear but mine isn't even close in appearance yet. I added gelatin and will probably give it a few more weeks. The flavor is...

I did some more research on the style and it sounds like something I'd really enjoy. I only have a small electric toaster oven. I'd either have to do a really small batch or do it with a friend using a larger oven. I think this is something I'll definitely try.

Sounds interesting. I only have a toaster oven, so maybe I could take a small portion of the mash and bake it. This seems like a fun experiment to do the day before brew day and then add the barley casserole to the regular mash on brew day.

I've only ever had one. Wasn't a huge fan. I'd certainly be open to giving it a shot one day down the road.

How do you measure the volume of beer and then determine how much priming sugar is needed? If you just follow the recipe for "3.5oz of priming sugar", it might not be enough for the volume of beer that you actually made. You need to know the volume of beer, temp, type of sugar, etc. I keg now...

I'm mostly interested in exploring new styles and by extension the ingredients and processes related to brewing those beers. I'm happy with my beers and processes. I don't brew for competitions or really for anyone else other than my wife. That's not to say I don't share with others, just that i...

I've brewed two batches of kolsch, one with gelatin added to the keg and one without. The one with gelatin was abviously more clear and it tasted a bit more clean and crisp. The one without gelatin was more hazy and tasted a bit more creamy and smooth. Both were good. Depends what you're looking...

I just stumbled on this thread... The only time I've ever dumped a batch was after I found some mold on the valve of my fermenting bucket (with lots of head space) which was used as a secondary. The batch was oxidized, smelled off, and didn't look right. The only time I've ever grown a pellicle...

I'm about to do a heffeweizen actually. I usually plan my next two or three brews and order my ingredients a few weeks in advance. The heff will be new for me but it's already on deck. So I'm actually looking for what to brew about three brews out.

I've come across the Waldo lake recipe several times now. Maybe it's destiny...

Also, I'd love to try the 30% crystal malt brown ale. Thanks for sharing!