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I’ll admit, I’ve only been brewing for a few years but I was under the impression you couldn’t have too much O2 at pitching? Hasn’t seemed to be an issue in previous brews.

I’m assuming this is in regards to the harvesting? I’m not confident in the numbers. Like I said I used mr. malty (I know there’s others). Hybrid and monthish old yeast (wyeast has changed their manufacturing date so I estimated based on a six month timeframe). Starter sat on the stir plate for...

Yes. It’s usually a 60-90 second hit for me. Or until the foam becomes too much. Either or.

Hello All! This past weekend I did my kettle first sour (well technically a second but fermentation never took off and forgot about the 2gal batch in my garage over the summer - oops!). It is supposed to be a tart cherry sour. Picked up a couple bottles of the RW Knudson's tart cherry...

Thanks guys!

Hey all! Got into this obsession a few years ago and want to thank everyone just for your breadth of knowledge and experience. Primary have brewed IPA’s/DIPA’s at this point minus an Irish Red and Gose attempt. Still experimenting with my process, likes and dislikes and just still getting the...