Search results

Double post - deleted.

Would you mind sharing your recipe for this? As a sour beer and kombucha lover, this sounds right up my ally. Thanks.

Now it's time to start buying and drinking some good brett beers... One of my favorite parts, for sure.

I'm no expert but my understanding is that brett can produce acetic acid when exposed to oxygen, which is what the stir plate was surely doing. This isn't necessarily bad for a starter as you would have probably decanted the end result prior to stepping up again or pitching into wort/beer. Give...

Nice looking keezer. How is your drip tray attached?

Just my two cents. Like many home brewers I started with one burner and pot and built up from there. I built a cooler mash tun, 3-tier gravity system, and eventually a single tier two pump setup with keggles. Oh and I rigged it to run all three burners from one propane tank. Now with two young...

I seem to always get a pellicle in the bottle when harvesting dregs. Mine have all had a waxy appearance, never fuzzy. For whatever that's worth. Good luck.

How long did you ferment and at what temps? Have you tried ramping temp and/or gently rousing yeast? If those things fail you could let it sit while you ferment a small scale batch with 644 or clean ale/saison strain and pitch "stuck" beer onto that. Not sure how low 644 is going to get you by...

Interested in trying brett? Might chew on the rest of those sugars but will provide some funk (which may or may not be desirable in your case). Also, might take some time to finish.

Go for it and let us know how it turns out. Would be interested in some kind of side by side experiment with a similar wort produced by lower mash temps.

I pitched some yeast a few days after pitching the dregs, and had visible signs of fermentation very quickly. Also, it's a small batch, so hopefully the dregs don't get too overwhelmed.

Do you think the low pH from kettle souring caused brett to be slow? I recently pitched multiple dregs containing brett into a kettle soured batch and pH was around 3.2 by the time I was able to stop the souring. Hoping brett can get going. Glad it worked out for you.

How'd this turn out?

How'd this turn out? I'm interested in potentially harvesting Prairie dregs.

It'll be fine. I just did the same for a kettle sour, and plantarum dropped the pH from 4.5 to 3.18 in less than 24 hours. It's a beast. Good luck

Curious if this ever came to fruition. I am contemplating (slightly) kettle souring a helles but have not found any info online regarding this. Wondering how sensitive lager yeast would be to lower pH environment.

Correct. They were also boiling after souring to kill lacto in order to keep all "downstream" equipment free from souring bugs. This approach made sense to me as I wasn't sure about dedicating equipment to sour beers just yet. I now have a new appreciation for sour beers, so I will probably go...

Any updates on this? Did you reach a stable fg? How is it tasting?

I was following some guidance from a local brewery that started their house culture with those same strains. Might try the raw grain approach next time. Seems like there are quite a few ways to get sour beer.

So after not much pH movement over 4 or 5 days I added 3 shots of good belly probiotics and dropped temp to 95 F (from 105 F). Within 12 hours of making those changes the pH was down to 3.2. Boiled for 20 min, cooled, and pitched two pure pitch packets of wlp029. Just checked gravity after 4...