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I've been growing some bugs from Bretta Rose dregs (lacto brevis, brett lambicus, and a "proprietary blend of microflora") for the last week or so on a stir plate and I was thinking of using them to inoculate a stronger (1.065 OG, 30 IBU) stout. I'm assuming the LAB just dies but I had a couple...

I'm going to attempt my first graff this weekend and I'm hoping to clear up a few things before I get started. I don't have a specific recipe pinned down, but I'm thinking I'll split the fermentables evenly by volume between wort (~1.050) and apple juice + a few pounds of pureed apples (~1...

I use a heating element to do kettle sours and today my roommate knocked one of the temperature probe wires, causing the heating element's relay to stay switched on. By the time I noticed, about three hours after it had been stuck on, the wort had reached 160F from the 110F it had been set at. I...

I've been reading up on how different souring techniques work lately and I think I'm still confused about a few things that I hope you can help me clear up. Kettle souring/sour mashing seem very straightforward to me; lowering the pH before the boil gets you to your desired tartness, killing...