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  1. I

    Making my beer sourer

    @RPh_Guy that's the thread I was looking a lot at when figuring out what to do to sour the easiest. Glad to hear I'm not the only one frustrated by the strips. It seemed to move a little from 48-72 hours, but not much. For now I've raised the temp from 70 up to 78ish and will let it sit until I...
  2. I

    Making my beer sourer

    @cactusgarrett I read people using US-05, which I've used a ton in the past. I have a starter going, which was 48 hours old too, so I put it in the fridge and will take it out and decant when ready. I failed to mention that I checked this at 24 hours and it barely dropped from 24-48 hours...
  3. I

    Making my beer sourer

    Thanks. I have a meter on order, just didn't think about it until it was too late. I'll try to add something else and see what happens. I know I've seen people using lactic acid to drop pH to 4.5 before adding lacto for primary souring, but wasn't sure on using it after.
  4. I

    Making my beer sourer

    Long time reader, first time writer. Giving it a crack at the whole sour "IPA." First time trying to sour. After reading a bunch of the posts on Omega OYL-605, I did the following: - 1L starter 30 hours prior to pitching, kept around 72. - Normal brew day, boiled for 10min to kill off...
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