Search results

Unfortunately, I wouldn't put it in the "good" category. Did yours drop from 1.034 to 1.004 just from the lacto? I've never had a beer drop more than 0.01 or so after souring for a couple days.

Yes, 110F the whole time. A reptile pad and a sleeping bag was able to keep it at temperature.

This beer has officially become "weird." After one week in the kettle sour with the sour starter and about 3 handfuls of crushed grain (one each at days 3, 5, and 6) there is little in the way of sourness. I'm almost convinced that my 10 IBU hop addition somehow managed to make it inhospitable...

That is a good point mnick12 and one that I hadn't considered. I did have airlock activity in the starter when I pitched it but that doesn't necessarily mean that there was a large population of healthy bacteria. I've pulled a liter of wort off to see if to see if I can restart the lacto...

I'm trying to make a quick lacto-soured brown much like you would a Berlinerweisse. I made a lacto started and let that sour for 5 days before pitching into ~100 degree F wort. The starter itself worked very well and was very sour when I pitched it. The issue that I'm having is that after 5 days...