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I've read that if you're really good at mashing, you know when to step the temperature / mash out to lock in the mash profile based on fermentables and unfermentables How do I get really good at mashing, and what steps are involved in designing and locking in a mash profile?

Here's a link to the original post: https://www.homebrewtalk.com/f39/sour-mash-berliner-weisse-questions-415906/ At the end of primary, the beer had a nice clean smell and a tart sourness. 1 week at 70F I racked into secondary, onto a pound of toasted coconut (which I toasted myself at...

I'm just looking for ballpark estimates on how much ingredients a microbrewery goes through. List your production capacity, and weekly malt, hops, and yeast volumes here. Thank you!

Thanks for the backup gents, I took the plunge! Hoping I don't get any oxidation / infection issues. How long can i expect before carbonation is complete?

Hey all, I am about to bottle my first batch: Blonde Ale OG 1.045, WY1056. It fermented in primary for 1 week, then conditioned in secondary for 2 weeks. I plan to rack to a bottling bucket, mix with the appropriate amount of sugar, and bottle. My concern, is that the whole point of racking...

Hey all, :confused: I'm making an off-style Berliner Weisse, aiming for 4.5% ABV and using all American ingredients. Rather than using Lacto fermentation, I'm doing a partial sour mash: 0.5 gal wort on uncrushed 2-row, the other 2 gal from the same wort got pitched straight onto Sacc. I plan...

I think it's probably likely that the berries were carrying lactobacillus with them, as does most fruit. What did you do to sterilize / prepare the fruit?

I'm aiming for a sour mash Berliner Weisse (rather than full lacto fermentation) but a little off-style, as I'm bringing the ABV up to about 4.5%. I was hoping for some feedback on technique / recipe for any of you experienced sour brewers. My goal is to end up with a beer that is tart and...

Because I was thinking of doing two separate mashes, I didn't want to crush the grain intended for souring. From what I'd read online, leaving it whole is the way to go, as crushing the grain introduces new starches and sugars into your mash. I'm also curious as to how holding I crushed grain at...

I'm aiming for a sour mash Berliner Weisse (rather than full lacto fermentation) but a little off-style, as I'm bringing the ABV up to about 4.5%. I was hoping for some feedback on technique / recipe for any of you experienced sour brewers. My goal is to end up with a beer that is tart and...

Thanks for the feedback. Living north of the border prevents me from accessing a lot of the cheaper components you guys get, so unfortunately I'm restricted to the few Canadian suppliers, unless you guys know any affordable suppliers that ship to Canada?

It's no surprise that stainless steel tends to be the go-to material for serious brewers, and I've read that using brass hardware can leach heavy metals and an off taste into your beer. The last thing I want is to poison myself, but the stainless steel hardware tends to be twice the price, so...

Hello everyone! I've been creeping the forums for a while now as I get myself familiarized and set up with all grain brewing. I'm hoping to pick up my equipment this coming Monday and be brewing before the end of the month. Brewing out of Ottawa, Canada Cheers!