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My friend I wish I was smart enough to figure that out 😅 I'm here asking for guidance for a reason. All their website says is add during fermentation if i want it less sweet, or post fermentation if I want it more sweet. I'd prefer the sweeter side since I'm using a souring yeast for...

I posted this as it's own thread but I wanted to post it here too cause I hope it will bring me more answers or shared experiences. So I'm making a frambroise using Philly Sour yeast and I got one of these raspberry flavor things that amoretti makes. It's an 8 oz (weight) bottle like here My...

So I'm making a frambroise using Philly Sour yeast and I got one of these raspberry flavor things that amoretti makes. It's an 8 oz (weight) bottle like here My understanding is that I would add this at bottling (am I wrong?), and it says this thing has 4 grams of sugar...so I'm wondering...

I used one packet for a 5 gallon patch and it worked out great! About 80% attenuation.

I think you'll be happy with the results of just one packet unless you're looking for the bracing pucker sour. It's definitely a very accessible moderate sour, peach and red apple is a pretty spot on description. Very cider like. Very bright and pleasant acidity. Which is definitely the best...

This is my experience with this yeast; I used a personal recipe for a simple golden ale with hallertau hops. Five gallon batch, pitched at around 68 degrees, fermented at about the same temperature. The first three days there was a pretty limited amount of activity in the airlock...day 4 she...

I liked the one I've had but honestly I haven't had that many. Does the yeast ferment similar to an ale yeast? My set up has some limitations, I'm pretty limited to yeasts that ferment at room temp or warmer.

Hahahaha I totally just noticed that the post edited my use of the s word to poopy. I'll be sure to use more of a gentleman's tongue in future posts.

Thank you for the tips everyone! The fast sour thread is definitely up my alley! And I'll check out those other yeasts as well! Having some choices is prime for me since I've got a homebrew store that keeps a good stock but it seems like a rotating stock the inventory of yeast is always changing.

Ayyyy! I'm pretty new to the brewing world and I have a pretty specific taste profile I like in beer. I like funky smelling, slightly tart farmhouse ales. I got some sour beer experiments going on but they are gonna take time. In the meantime, I'm looking for yeast that can give me that...

Appreciate you all! Yeah I'm very new to the whole thing. Looking forward to doing some reading!

I like funky sour beers, so I care not if i cross contaminate equipment or anything like that and was wondering if anyone else is trying anything similar to what I'm doing. I brewed a beer using Wyeast Lambic Blend which have a sacc strain along with lactobacillus, Brett, pedio, and a sherry...