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Yeah I did pre-acidify it down to 4.5 and filled the headspace with CO2 again.

Hi couch, Sorry meant 3.2-3.4! Yes I just checked the ph and it was at about 4.25 so it was working slowly. Do I need to add another shot of GB or should I be ok to knock the temp down to 90 and check in couple days?

All, Doing my first kettle sour with Goodbelly shots in a Grainfather but I was following a Catharina sour from BYO which called for holding the souring temp at 113F. I completely forgot that lacto likes 80-100F for 24-48 hours. It's been 36 hours @ 113F since I pitched the LAB but just...

Hey guys, This thread is full of interesting information so thanks to all! As I'm a big fan of Abraxas stout, this is a beer I must brew this fall. Has anyone been able to compare this recipe to an Abraxas (10% ABV)? Adapting this recipe for my Grainfather, I won't be able to do a big 13% as...

Hey Guys, I brewed this ~2 weeks ago and I had the fermentation temperature spike on me on the 4th day to ~75 degrees for a few hours. Should I just let the primary (with all of the choc, vanilla, etc. additions) sit for three weeks in the primary then transfer to a secondary for a week or two...

The reason why I asked is because wouldn't it keep more flavor in the keg? My IPAs fly in less than two weeks anyway and I think the coconut flavor will be retain if it sits in the keg.

Instead of secondary, what about dropping the toasted coconut in a weighted bag in the serving keg?

Is this more towards Abraxas, Bomb, or Hunahpu? I've only had Abraxas and love it so a attempt at that would be fantastic!

Hi guys, New here but hoping to brew this sometime very soon. Will keep you updated!