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Yakima 728
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  1. Y

    Kool-Aid in Primary?

    Pretty sure Voodoo does this with their Lacto Kooler series. Tastes just like the kool aids when I was a kid
  2. Y

    Berliner Weisse Fruitpop in Hell (Heavily Fruited Kettle Soured Berliner with Lactose)

    Added right into keg when racking beer
  3. Y

    Fruit beer experiment: Adding strawberries to chilled beer to avoid dryness

    This is my method when brewing my fruited berliner Weiss's. Kettle sour, ferment, cold crash, add puree fruit, condition 3 days then rack and keg. Dancing Gnome here in Pittsburgh uses this method on their Underscore series and DBL underscore series.
  4. Y

    Drilling hole in mason jar lid

    Bought plastic lids with seals. Worked better
  5. Y

    Drilling hole in mason jar lid

    Step bit with sacrificial wood below it. Clamp lid with C clamps or squeeze clamps
  6. Y

    Berliner Weisse Fruitpop in Hell (Heavily Fruited Kettle Soured Berliner with Lactose)

    Here she is after 2 LBS per gallon of strawberry puree. Emailed Andrew at Dancing Gnome for some direction on their Underscore Sour series and he gave me some helpful insight into their process. Tastes like sweet strawberry candy with just that perfect tartness behind it. Brewing this again...
  7. Y

    Berliner Weisse Fruitpop in Hell (Heavily Fruited Kettle Soured Berliner with Lactose)

    Brewed this up yesterday. Bumped up grains .5 lbs each. Want to try and add fruit post secondary to keep the thick puree feel. Anyone do this yet?
  8. Y

    Berliner Weisse Fruitpop in Hell (Heavily Fruited Kettle Soured Berliner with Lactose)

    Have any pics?
  9. Y

    Killing Lacto to brew IPA

    In short I did a kettle sour around 2 weeks ago. Boiled wort after oh reached 3.3 for 1 hour. I'm now prepping to do a New England IPA. I kettle showered. How would I go about killing the lacto that might still be in the kettle? Boil basic water for 20 min or so kill or will just cleaning with...
  10. Y

    Adding fruit purée

    I did both recently. Mashed 8n with 3 lbs of mashed peaches. Sticky as hell. Adding 4 lbs in secondary after fermentation subsides. Trying to get max peach flavor from my sour.
  11. Y

    3rd attempt souring

    5 gallon batch. My bad
  12. Y

    3rd attempt souring

    Awesome. Makes me feel better now. 7 lbs in a 10 lb batch might be too little but I might add a touch of extract before keg to get the flavor. The peaches were off our tree in the yard so no real financial loss.
  13. Y

    3rd attempt souring

    In short here's the story. Let me know if the process is sound please Mashed in at 155 for 1 hr 5 lb German Pilsner 3 lb White wheat malt .25 lb carapils Transferred to kettle and boiled for 15 minutes. Dropped wort to PH of 4.5 with lactic acid as per my ph meter and cooled to 115 deg...
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