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That’s what I was hoping to hear - thanks a bunch!

That was my inkling too - just rack it but wanted to see if anyone had done this with ill-effects. I’d have used a blowoff first if I anticipated this happening, but I rarely have blowoffs.

What do y’all do when you have a blowoff situation that sends Krausen and beer into the keg of starsan? I assume there’s residue of beer/foam inside the keg even though all of the liquid is blown into the bucket now. Would you continue as-planned and just transfer into the keg, or open, lose...

When you’re hand-washing pots, pans, and dishes and give an extra good scrub to the “cold side” items like forks and spoons.

I knew it was FB as soon as you mentioned sharks teeth. Love that place. I always leave the beach condo with a sore neck. In fact, it sounds like you rent a condo in our complex by your description, though your photo appears to be taken from a bit higher (our condos are only 3 stories). We are a...

Update: now that my single packet batch of 1.048OG gose has been kegged for a week, I definitely agree with this! The flavors have melded and the sour is very pleasant - I wouldn’t want much more.

Kegged my batch tonight. Was 5 gallons of Gose at 1.048 OG and finished at 1.011. Used only one packet, and as I was advised would happen, it’s not very tart. I would guess pH is around 3.7? Plan to add something acidic into the keg, such as passion fruit purée, but I feel like I missed out on a...

I’ve been giving out the beers I bottled from keg intending to be submitted to NHC, and they’re still carbed. They were bottled in January and kept at 38F since.

Making me get excited. I’ve got my first batch in the ferm chamber now. Decided on a heavy traditional gose just at 5 gals and 1.048 OG despite only having one packet to pitch. Hoping it sours enough, but if not, I’ll toss some passion fruit in there to increase acidity perception.

Has anyone tried making a starter with this yet? I’ve only got one pack (a free promo) and want to make a 5g batch but also hit the full souring potential.

Ah, that’s no good. Better than an infection, but still unwanted. Hopefully someone can confirm the crop is the same.

Is it possible the peppery flavor was there all along but masked by the initial hop astringency that comes with drinking these beers on Day 0-3? I only ask because peppery is usually a yeast-driven phenol that may have resulted from an infection of some sort. It’s only becoming more apparent as...

@rsquared your explanation makes sense in a situation where alcohol tolerance is the only reason the yeast stopped. I didn’t think of it initially because I felt like there was a general yeast health issue overall. I say this because I literally just racked a 71B mead off primary last night that...

Not sure the rationale behind this... assuming you’re using distilled water or pre-boiled RO with no nutrients or oxygen, what would cause the yeast to start again? Agreed that diluting is less ideal than adding EC-118 per above and getting it to attenuate more. Even then, you may still need to...

Fermcalc has a dilution calculator you might try. You can probably dilute it by half and end up with a reasonable tasting hydromel, if you also use some bitter fruit juice like black currant to cut the rest of the sweetness. Just a thought.

Lookin good! No worries

Sure, there is. Here’s what I do: 1. Increase the PSI of the beer in the keg by a few points for a few days before you plan to bottle. This helps counteract the carbonation lost due to bottling. 2. On bottling day, clean and sanitize your bottles, then with sanitizer still in them, put them in...

From what I understand, this is an entirely new genus of yeast, or maybe just new species...not sure. Sounds like folks are getting good souring with one pack in a 5-gallon batch, right? I was worried about this and considered only doing a 3-gal batch, but now my 3-gal carboys are taken by a...

Some things we will need to know to help are: 1. To what PSI is your regulator set? 2. What diameter of beer line are you using? 3. How many feet/meters of beer line are you using? 4. At what temperature are you storing the keg? That’s a start.

If the point of de-gassing is to remove yeast-harming co2 from solution, then to me, it only makes sense to do it when: A) there is a lot of yeast in suspension, and B) there is a lot of co2 in solution. The only time this is the case is during primary, so that’s the only time I degas. After...