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CornyKegs 728
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  1. H

    Lactic acid starter funky smell

    Millhouse, I have been doing sour starters for about 10 years now and I agree with colohox. 130 is WAY TOO HIGH! Keep in mind that a lot of these organisms are only single celled so even 5 degrees is a really big difference to the little fellas.
  2. H

    Jalapeno Pineapple Beer

    I've been thinking a lot about this concept and was wondering if you two ever considered adding fruit (like the mango) in the mash? I read about a graham cracker beer that did that and it seemed pretty popular
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