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The raspberries were bought frozen from the store. Added to primary after two weeks of fermentation. No secondary. This was just supposed to be quick and easy haha. So do we think it's just a bacillus like Lactobacillus that I can just let ride for a while?

Thanks for the input everyone! I'm pretty sure it's not mold as I don't see any fuzzy edges. The last picture was taken through the top looking down. I boiled after I soured. It was sitting at 65 the entire time until I had to take it out of the freezer to cold crash another beer. Here is the...

Do we know what type of infection this might be? Can I rack from underneath it and bottle do you think? Or should I be dumping and bleaching the fermenter?

Threw in some frozen raspberries 2 weeks after fermenting a kettle sour. Raspberries were store bought frozen and have been sitting in the beer for 5 days. I have never had this happen before. Is this an infection?

Hello everyone! This is my first attempt at going over the 9% mark and was hoping for a little guidance and feedback on what I have come up with. Let me know what you think. I am basing it off of the Beer&Brewing Avery Pump[KY]n clone recipe with some modifications Brew Method: BIAB Style Name...

A bit late on the input but they have been an absolute dream to deal with for me. Quick responses, great prices, and fantastic overall customer service.

That was pretty much my initial train of thought until I started reading more and more into it. It's probably safe if I just back everything off and go from there. Thanks for this I was under the impression that I was to use very minerally beers as the primer for an IPA. Maybe that is where I...

So maybe I might be off track then. If I re-run the calculations using the primer additions of 2 tsp of Calcium Chloride and 2 tsp Gypsum per 5 gal I get the following: 298 Ca ppm 0 Mg ppm 8 Na ppm 291 Cl ppm 333 SO4 ppm 5.25 pH (or 5.41 pH without the Acid malt) Does this make sense? I have...

I will start off by saying that I have always used the water primer thread and have gotten great results from doing so. It has gotten me to the point where I am trying to wrap my head around why the primer works so well and using calculators to see if I can take my beer to the next level. I am...

I've seen both Victory or Munich called for in DFH 90 clones. I've only had DFH 90 a couple of times so I am unsure which one I should be shooting for. Having said that I think I might go with this: 86.2% Pilsner 6.2% Victory 6.2% Dark Munich 0.4% Acid (to bring the mash pH to 5.46)...

Sorry, my first post might have been a bit confusing. The Pilsner and Victory is what I plan on using. Everything else is what I have lying around that I could add to the recipe.

I was thinking of doing a Dogfish Head 90 minute inspired brew this weekend. I mean inspired because I will be following the hop schedule but I am changing the malt around to use what I have. I was thinking of this: 16 lbs Gambrinus Pilsner 1 lbs Victory I've read that Victory was a...

I bottled my NEIPA (made w/1318) over a month ago and it has not gotten dark. It's less hazy though but that was to be expected.

Mashed at 150 and fermented at 53.

I guess my concern is that Mr malty is telling me that I'm about about a package short. 2/3 just seems like a bit of a red flag. While four points does seem reasonably negligible, when combined with underpitching, I'm just curious as to what I can expect from this point going forward. Especially...

Ended up underpitching W-34/70 due to a few things. 2 one year old packs into 6.5 gal of 1.048 Pilsner. We'll call this a "learning opportunity". Beersmith said I should be around 1.012 but seems to be stuck around 1.016 after a d-rest with a few days in between measurements and some slight...

Two packs of US-05 for 5.5 gal?

Well this turned out really well! I have no idea how close it is to a true NEIPA because I have never had one. Hence why I had to make one just to see. The visual I think is there at the very least. I went with 1oz each of Simcoe/Amarillo/Citra for the additions and Columbus for bittering and it...

Saw this thread on the newsletter. The last (and only) batch I bottled after being impatient due to a stuck fermentation turned almost into bottle bombs. I read enough to know I could slowly vent the excess carbonation but what I wasn't expecting was a really unpleasant off flavour that I'm...

That was my logic as well. I was just making sure I wasn't overlooking something glaringly obvious. I appreciate you weighing in. Fortunately for me, and unfortunately for my previous batches, my condo here in Canada runs really warm all of the time.