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It turned out pretty good! The raspberry naturally has a little bit of bitterness to it so that is subtle in the finish. I would probably go with a different fruit next time, but my wife loves it. The aroma is unreal raspberries. Very refreshing. Much hazier than expected. I may do a batch...

Kettle souring is incredibly easy. Mash as usual. Once wort is in kettle bring to boil (only 1-2 minutes to pasturize). Cool or let cool. Add lactic acid for target pH 4.5. Once at temp (80-90°) pitch lacto. Check pH in 24 hours. If not low enough, give it more time. If at desired pH then boil...

Yes... I personally wouldn't kettle sour with 5335 though. It didn't work well for that application, but pitching post fermentation sounds great. I did a kettle sour saison on raspberries that turned out great. Raspberries have a little bit of a bitter bite to them which is slightly present in...

Is there any way to pull the lavender or is it loose? I would imaging shaking the keg would only make it more prominant... the final solution is to drink it faster :)

I have the temp probe taped to the side of a water filled mason jar. I also have a standalone thermometer that is taped to the lid of the keezer so I can keep tabs on temperature stratafication. I installed a 200mm computer fan on the lid and now my temps are pretty darn even.

I think I am 10 PSI at 33°

Sure it will work, but you are gonna need ALOT of ice... so much ice you would have been able to pay for a proper chiller over the course of a few batches. I use an immersion chiller as a pre-chiller and my groundwater alone melted a 20lb bag of ice... just pre-chilling!

I just brewed a sour raspberry saison with TYB voss kviek... it's my 5th gen use. It's super hazy even after being kegged a few weeks. Might be a fun try for a NEIPA!

I made a clone of this all grain... missed my numbers, even with some DME was at 1.118 OG. I used the Yeast Bay Dry Belgian and FG (including 16oz bourbon) hit 1.012. I secondaried it for 5 months and just kegged it about a month ago. At transfer to keg tasted great, but then tasted much more...

I have a SSbrewtech brew bucket (3.5 gal) that I use for kombucha. Is it possible to modify the lid (remove maybe 4-5" inch circle) and place maybe #300 stainless mesh on it? That would be cool to be able to use the lid instead of cheese cloth as a cover.

Thank you for the replies. I ended up going with the SS Brewtech 3.5 gallon bucket. I was a little confused about the starter tea thing as most references online were having it when using a dehydrated scoby. When I opened my scoby it had about 2 cups of vinegar in it anyways, so I just tossed it...

Voss Kiveik Raspberry Tart Saison. One of my "first" from scratch recipes. Good beer with the heat where it is right now!

I just brewed a hop forward beer with plate chiller and had a good setup for hop stand / whirlpool. I used a hop spider and sanitized the chiller as everyone else does. For flamout / whirlpool hops I was concerned about them sitting in "stagnant" wort. So to ensure I had the hops actually...

I just bought one for kombucha .. It's really well made. I am a ssbrewtech fanboi and this one does not disappoint.

Here you go. https://www.ssbrewtech.com/collections/brew-buckets/products/brew-bucket-mini

I just racked a big dry hopped beer and used the Bouncer Mac Daddy filter with the blue #50 filter. I was able to collect all the wort and got zero hop matter. https://www.amazon.com/dp/B01JWO5RLQ/?tag=skimlinks_replacement-20

I cannot edit the OP, but since got no hits I decided to keep it to see how it mellows with time in the keg.

Drink a beer. You're fine.

This may be a silly question... but what is your method for checking gravity? Is your hydrometer calibrated? Is your temp of beer the calibrated temp for the hydrometer? I have never had a beer finish that low across many yeasts myself, even if I mash low, long, and add dextrose... so it seems...

I just stuck a lamp in mine... worked just fine on the occasion that the freezer overshot the temp