Search results

If you look at the updates/edits on that original post, the OP has linked to the newest recipe that he settled on (which is buried somewhere in the middle of these hundreds of pages). I just brewed it (his third version) a week ago and will report back in another week or two with tasting...

I pitched two packs into 5.5 gallons of 1.056 wort as well.

OK, so I did everything I could to maximize sourness just to see where I ended up. Mashed in the low side (63-64°C), added dextrose (7%), fermented a little on the high side, pre-acidified wort (down to pH 4.9). pH ended up at 3.1 and the beer is decently dry. According to Brewers Friend, I...

It's fermenting now. Wort looked darker than expected so hopefully the finished color isn't off putting. I'll report back on taste with hops and water profile I used.

Good stuff! Appreciate the response. So that just sounds like a normal dry hop. Have people moved on from the biotransformation hops? Edit: Never mind... I found some relevant discussions earlier in this thread (Feb and July) by searching for "biotransformation". Pretty much all of my questions...

+5.5 gallons ESB +6 gallons Philly sour blueberry sour +6 gallons NEIPA = 5053.5 gallons

Just a quick update, I ended up adding hazelnut flavoring to mine and it turned out pretty solid. We drank it embarrassingly fast but after a couple weeks in the keg it was tasting nice.

Thanks to all of the contributions by everyone here, I brewed my first NEIPA today.... Interesting brew session to say the least. As stated in a previous post, it was my first time building up my water from RO. I was oddly amused when tasting the mineral water I made. I hit my mash pH as...

Thanks for your insight, bro! So do you guys think that calcium number(100ppm) is too high?

Thanks, man... appreciate it!

Water profile question... I've searched the past several pages of this thread, read the OPs updated preference, BYOs recommendations, etc and realize that it is really just a matter of preference based on experimentation. So, I'm not really looking for THE water profile just wondering if the one...

I added a little over 8lbs of blueberries to mine today and now have very little headspace left in my fermenter. It's fermenting like crazy... Wish me luck! If all goes as planned, I should have it kegged, carbed, and ready to go in about two or three weeks. Updates to follow.

Alright, brewed yesterday. No major issues and mostly went as planned. It's fermenting away at a nice pace as I type. Looking ahead to my inevitable fruit addition and thought I'd turn to all of you for some advice. Anyone have thoughts on or experience with adding blueberries? I've done some...

Not sure what stealthfixr did, but I add fruit additions on Brewer's Friend. You can probably do it on Beersmith too (not sure though).

Thanks for continuing to update. I'm all setup to brew tomorrow morning and planning to go ahead with my gose which is very similar to your recipe. Going with blueberries just to try something different since everyone else is using raspberries (my original plan too). I'll also pre-acidify a bit...

For anyone who is interested... A little bit on pitch rate and wort pre-acidification from Matthew Farber (the PhD whose lab researched Philly Sour). "Regarding pre-acidification of the mash. In theory it will lower the pH of the final beer, however there are so many variables that can affect...

It seems weird that the gravity went down and then back up with the fruit addition. I think it will be fine even with the slightly higher FG. I wouldn't worry about it. Anxious to see how this turns out. Keep us posted!

I don't know but I wouldn't think it matters much. Maybe? As for the whirlfloc, I add Irish moss/whirlfloc at the 10 minute mark (give or take a few minutes) and again I'm not really sure how much difference it makes. Immocles, my grainbill was very similar and it came out looking nice. I...

What was the grainbill like? Any dark grains or dark crystal/caramel malts? Also, for the record, mine was hazy but not murky

I used oats and mine never really cleared either. It was always a bit cloudy and actually a pleasant golden-honey-orange color. A brown beer might look less visually appealing. The next time I use it, I won't rush to keg it because I think the finished beer would have benefited from more time to...