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Took a sample of mine just now, it's sour but not sharp, it's a really rounded sourness, I'm on day 3 so I wanted to check how it was going and if there is any flavour present, right now is pure orange and peach juice, the orange and grapefruit might be coming from the hops. I'm really hyped...

I've never experienced a bottle bomb but it's better to be safe haha I sometimes place a thick rug on top so in case shards get out of the box, they can't fly past the rug

I always store my "risky" bottles in thick cardboard boxes with more cardboard between each bottle. They aren't really risky as the bottles are supposed to hold more than double the pressure I put in, but just in case

The Craft Beer channel made a video with Five Points, I don't remember if they mentioned that specific point but they interviewed the head brewer about cask beer so it's worth the view

Yes, traditionally is "casked" with some residual sugar but you need to know your yeast and the recipe to know the carb lev you'll get I think is better to prime the first times with a recipe and once you know it, go the traditional way

Just brewed my sour IPA a couple hours ago, it has krausen already and some activity, I guess lactic acid production is already going on

I used half stick to "dry spice" my Christmas quad together with some other spices, it was a 1 gallon batch and I would say it was on point, it wasn't noticeable in the sense that you could pick which spices were in there, but it certainly added to the overall flavour EDIT: I crushed all the...

You can add all the yeast you want, but you have lots of non fermentable sugars by regular sacch strain because they can't eat long chains, change the yeast and settle for the styles they offer, or mash at appropriate temperature and use whatever yeast you want

I wasn't planning on brewing but I might be brewing tomorrow, don't know what yet as I have 2 options

That's what I thought, I added them because I assumed it wouldn't affect as they are not really antibacterial like it was thought in the past I will try to take a pH reading but my pH meter is probably the less accurate one in the whole world, so let's see

So today I did the DH as I was planning on a moderate sourness to make it more refreshing but not full sour It took nearly a week to sour it to this point, is it possible that some of the herbs I added, made the lacto go slower? I pitched the whole 200ml of starter to a 1 gallon batch

Got a dry hop tube delivered, and it's actually dry hoping a beer right now after being cleaned and sanitized. Got some mexican chiles delivered too, mainly Jalapeños but I got some habaneros and serranos too, they are not intended for beer but who knows, maybe I can brew something with them if...

I enjoy bottling too, I have an Spotify playlist for brewing related chores, so I just turn on my music and go ahead with the bottling, plus I brew mostly belgian beers so I need to bottle condition. I'm aware of its limitations so I'm thinking about getting a keg and a keezer for more hoppy...

My buddies are saving a lot too hahaha in the past we used to buy some bottles for bbq and other meetings, now we buy half of it as we drink part of my HB beer

It's because they don't belong to brewing or wine making, if I'm not wrong, they thrive in fruit and can be transported by fruit flies but without them, they are not found in beer or wine. I think they started being studied for wine making and made it to brewing thanks to its ability of souring...

If it works like Philly sour, the simplest sugars go for lactic acid production and the other ones, more complex, go to alcohol production And apparently it's a blend of different strains, so it may be more complex than that with some strains maybe producing more acid and other ones more...

It must be producing some ethanol if it attenuates over 70%, if it doesn't, there will be no room for alcohol production which makes it a pretty hard to use yeast I think a part of that sugar goes to acid production but 70% is too high for that, so I understand there is some ethanol production too

This one seems to be more predictable, or TYB has done more research than Lallemand, and it can be repitched

Great to know, I will be mashing low and add quite a bit of dextrose to ensure low enough attenuation and sourness, I'm planning on doing a sour IPA so for the first batch I prefer to over attenuate and backsweeten with lactose if needed that ending up with a cloying beer Then I will keep on...

A spanish brewery made a beer using Incognito hops and it was Citra and Incognito Sabro at whirpool and then DH with the Incognito Sabro, it was harsh but amazing, probably due to the nature of the product