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I keep mine in 2L pet bottles. I make a 1 liter 1040 starter and leave the lid loose covered in foil. Pitch around 85% and top up with another liter for next time, Been using the same lacto for 2 years now. I keep it at room temperature.

Clear clear lovely clear lager.

I drink that sometimes as well. Decent beer. Would like to know what in it too.

This is my latest rice lager. 5.5%. Unfortunately i just finished the keg.

A raw beer fermented with kveik juggernaut then all the bugs and brett i have,

My advice would be to try. no boil version.

I find it perfectly acceptable in an imperial stout but i much prefer Irish ale yeast in me session stouts. Although i never have got any of the orange flavours people talk about perhaps due to high pitching rates.

Interesting thoughts on upping the IBU's. Will definitely have to use more hops this time. I seem to remember wanting a bit more bite in the lager i brewed. I didn't use a flamout addition but i think this time i will do one and increase FWH by 25%. I like the sound of the hop combo there...

People are complaining about low attenuation and suggesting a step mash but in my experience I have had no issues. Was getting 1010 with pilsner malt mashing at 65c so not worried about a few extra points. What hops are in the red ipa?

Should there be any residual sweetness after the first fermentation? it's cold in my house and it's been going a few months. Grown from a small Scoby.

Has anyone been using red-x? I really like this grain, the colour is awesome and the flavour it contributes works really well in malt forward beers. Really like the fact you don't need a ton of crystal to get a deep red colour as well. I just bought a sack and intend to brew a red rice lager...

How long are your rests for the Hochkurz mash? I have been doing 90 minutes at 62c then 30m at 68c. Not sure if the second rest is contributing much but my attenuation is high. Mittlefruh is a great hop for a lager. Never tried using corn ans rice together, will have to give this a go.

Well I use it as after shave sometimes. Admittedly not intentionally. Then there is the use as perfume when I miss my mouth and pour it all down my shirt.

a aqua Thanks that is really helpful. I have a few batches where I got the IBU's too high so I bought some hoping I could avoid having to blend. I made a mixed fermentation using it with kveik and it has produced a less aggressive acidity but I don't have a ph meter to take a reading. On a...

I dip mine wet in a little brewing sugar and the friction stops them popping out. If i need an airlock in a starter i use parcel tape.

@hawkbox Well thanks for reminding me about the glue, i must of missed that. Happy to report it worked and holds pressure. Probably wont put beer in it but its perfect for cleaning my other kegs so very happy. Thanks again to everyone for taking the time to reply. Cheers

I have just posted it here in recipes. Cheers. Fast Red raw 100% brett sour

OG 1050 FG 1012 SRM 17 ABV 5% 4 kg red-x 500g flaked wheat 400g crisp extra dark crystal 120l 200g crisp caramalt 200g melanoidin RO water + 3g of calcium chloride Full volume mash with 30l of RO water mashed for 2 hours at 66c. Mashout at 75c for 15 minutes recirculating constantly. After...

!00% brett no boil red sour. This is only 6 weeks old but its delicious and tart and will not last long. Lots of dark fruits, ripe cherries with a hint of oak anda tine bit of aecetic acid on the end. I need this on tap permanently. Will do a double batch and try to mature some next time.

I have frozen them almost solid before . I let it defrost at room temp and kegged without issue.