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I have 6lbs of a frozen mixed berry medley. Strawberries, Blackberries, Blueberries , and Raspberries. I’d like to use them in a sour ,but I never see ppl post recipes with a medley of fruit. Usually just one fruit. I’m thinking maybe because blueberries and strawberries take longer to...

Great looking beer there. How many Lbs. of raspberries did you use.

Blending was my next thought. I'm going to try this again with a proper lacto starter and a slight earlier pitch. Thanks

The only reason I didn’t make a starter was I didn’t have calcium carbonate. But I do now. I was trying to get some Kveik Voss Yeast expression before souring. The beer does have a nice orangey flavor to it. I wonder if the post sour method is possible with kveik yeast since It works so fast...

So I did the post souring method. Im disappointed it only turned out only very mildly tart. Trying to figure out what I did wrong and maybe sour it more if possible. My process was a normal mash. Pilsner / Wheat, sparge ,full boil , NO HOPS. Og 1.032 Fg 1.009 . I pre acidified the wort. I...

Thanks. I'll try it and see what happens. Nice wiki by the way. Alot of good info thats precise and to the point.

How would I go about making a starter with L. Plantarum. Is oxygen a big issue. I'm thinking no stir plate. Would I need an airlock on the flask or just covering it with aluminum foil be acceptable.

Just in case anyone is interested I contacted omega and they said the yeast is probably dead after a year. Guess I'll just buy some probiotics. Much cheaper

Old post but had the same question. How did this work out for you

Thanks for the heads up b-boy. Unfortunately I just stocked up on grain recently. I was watching the group buy thread for months to see if anything was getting started. Of course it starts up after I already stocked up. Oh well. I’ll catch the next round.

Too bad there are no replies to this. I have the same questions

So I'm going for a espresso milk stout. My recipe is: 11 # pale ale malt 1.5# Kilted coffee malt 1 # pale chocolate malt. 8 oz. biscuit malt. 8 oz flaked barley 1# lactose. I was researching milk stout and noticed most have at least a 1/2 # of crystal malt. It got me thinking maybe I...

Just pitched a slurry that was almost 4 months old. That was stored in fridge. No starter. Started a little slow But otherwise took off just fine. I'll have to see how it turns out FG and taste wise.

I usually direct pitch my slurrys from my last batch of brew within 2-3 weeks of harvesting from the fermenter. I try not to make starters if I don't have too. Mine are approaching 4 weeks from harvesting. I'll be over pitching a bit. Im thinking they might be slow to start but won't have...

How many ml of hop extract did you use. I use around 25-30ml to bitter on a Pliny clone. Just curious how much you used.

Yeah I've used out of date Belle saison yeast also. No worry's.

Saq hasn't logged on in almost a yr.

Kegged this up about a month ago. Turned out great. Going to brew up a Brett version. Mash a little higher and drop the sugar. Using Belle saison yeast and Brett bottle dregs. Should turn out good.

I've been reading up on solera style sour brewing since you posted this. Sounds like you can have a sour readily available all time once it get going. The Its definitely something I want to try Thanks for posting this.

I don't have a pure Brett culture. Was going to start with some bottle dregs from Stillwater ,Goose Island Matilda,and an Evil Twin all Brett beer. Not sure what "solera style in a keg" is but I have plenty of extra kegs on hand. I think Orval is fermented with a sacch strain then filtered...