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Sounds like a good idea Biobrewer! I will keep that in mind!

I quess now when i brew a sour i have to plan for a clean blending beer also. I have some angry sour bugs or some acedic acid issues. What i would be a good way test for a acedic acid?

I blended it with saison (wy3711) and added a bottle of Riesling. Saison was at 1.000 SG so i even dared to bottle it! Remaining sour was blended with year old wheat porter (had a little infection so i added some extra brett and lacto to it) and cherries.

updated to windows 10 and lost my recipes since february. Any help?

I brewed a buckwheat sour about 10 months ago and now it too sour for my taste. I guess it was too high of a starting gravity (1.060) or too warm fermentation room but any how, now i have 25 l of undrinkable stuff in my basement. I don`t have any other sour fermenting at the moment so i...

That is right, i only used 5g of hops. But what kind of IBU value i should target if i would like to have more slowly developing sourness? And is it a good idea to use the same yeast cake, since the saccharomyces in that blend is not probably autolysed and all the bugs should be represented?

Would it help if i add some dextrin powder?

It was 1.000 and tasting great

Just tasted my first lambic attempt and it was a big suprise. It was sour, no off flavors or smells, little hazy, but it should be all right and it has been fermenting only a month. It really reminded me a nice cup of hard cider. So where is the catch? Am i producing vinegar? Is it not fully...

It`s nice and cold in celler and that means lagering and next attempt on brewing a nice kellerbier. I am hoping to get something similar to Anno 1417 but with more flavour. Not so sure about yeast but mauribrew lager gave me more robust lager character than other dry yeasts. Not abel or willing...

I have and it wasn`t bad at all. I made a little 5l test batch. OG: 1.058 FG: 1.014 IBU: 45 yeast: US-05 Primary fermentation: 7 days + 7 days dry hopping in primary at 18*C Mash: 66*C for 60 min Efficiency: 70% 81% Weyermann Pilsner 12% Weyermann Vienna 7% Weyermann Melanoiden Hops: Perle...

I am planning to use WY3711 for this recipe. I like my quads on the dry side and like the the taste and aroma of the french saison yeast.Just not quite sure how it will work in darker beers. Any thoughts?

Nothing there but thanks for the help!

Brewtarget just lost my recipes, any ideas where i can find them? They weren`t in Brewtarget 2.0 folder...

I think, my temperatures dropped too low and 62 celcius in not enought to kill bacteria from grain. But It was fermenting! there was CO2 bubbles and and floating grain + the sour smell. I think it will be perfect with some stronger cheese :D

Tried over-night mashing for the first time and when i opend my mashing pot in the morning all the grain material was floating and smelling very funky, like cheese or similar. The beer was a saison so i thought it will add some extra wierdness aroma profile and i rolled with it. Now i just...

I have used it a lot and really enjoy that subdle tangerine-grassy taste. Very good in belgian style beers - wits, triples and blonds. Favourite combo is with NZ pacific jade in triple.

Brewed this recipe yesterday and no need to fear this huge amount of ginger. Very nice ginger aroma and flavour .Only added one small chili bean for some extra fire. Recipe for 20l Malt/sugar: 3 kg pilsner 0.5kg Carapils 0.4kg table sugar Hops: 10g galena @ 60 min 14g williamette @ 15 min...

Tere!

Teretulemast!