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I purchased some of this the other day from Morebeer. It does clear the beer, the problem though is I have brewbuckets, force carbonate and need to harvest my yeast. Seems like this is really made for conical tanks where you can drop the yeast first, then add. First I tried putting silafine in...

"Quick carbed" keg (blichman), connected lines, turned on pump, and shut the keezer lid, but did not check the seal on keg before walking away. 30 min later I have a swimming pool of beer . Please don't ever do that.

Sample taken 2 days ago from fermenter. Wow Im really pleased, pineapplely, bread and sour flavors, but not overly sour. I ended up reducing temp to 65 after 3 days to slow souring and adding Saison on the 7th day It's still slowly fermenting gravity at 1.010. No hops have been added yet. I am...

I wax the car today like hell today and then poured myself a homebrew and thought to myself, wow that was worth it. Adding some hops to my saison sour beer (primary) tis evening, that should be interesting.

Am I right to assume that the souring slows once yeast is introduced? I'm thinking of transferring to secondary in a couple days to dry hop (possibly adding brett in as well).

I just have strips and they are pretty lame. I think Im in the ballpark after 48 hours (held at 90 degrees). Yeast has been added so Im pretty excited to see what happens.

It smells like Mango GB but Soured so it must be time. No boil - its been decided! now its now up to the starter (Saison) to take it from here. Ive lowered it from 90 to 80 degrees.

So Im getting ready to either pitch yeast or do that 2nd boil! Moving the wort around its sort of a concern but I could not sour in the kettle. If racking back to Stainless kettle, wasn't understanding this risk as its coming to boil anyways and I could sterilize after use if needed?

Thanks, I feel like I'm in uncharted territory now, what happens, will happen. I see the advantages of keeping it in the kettle... including splashing wort. I did a bit of this. If I don't reboil then won't the sourness continue after pitching yeast?

Learning some more about good belly is a good thing. Started my first sour yesterday using GB, rather than do it in the kettle I decided to moved it into a fermentor with airlock. Do I need to move it back to kettle? Also does it hurt to splash the wort around a bit at this stage?

Is reboiling important, right now its in a carboy, brewed last night and added the good belly. Nothing visual happening. When I transferred into carboy I was careful not to get too much splashing but there was some. I suppose if I need to reboil will have to be careful pumping it back to...

I really like the idea of forgoing the kettle souring and doing it all in one fermentor. Think I'll hold the Brett, but depending on how it goes. I think 5 IBU's if I do a 15 min boil. Is that going to play well with the Lactos? Glad you suggested that and a lower temp for the Good Belly...

Thanks for all the help, I was thinking that if I boiled after souring, that I could reduce some risk, maybe keep some of the Yeast in the end too. Was also going to move it into a carboy w/ electric heat wrap will, then pump it back to kettle and add hops, cool and add Saison, I don't want...

Been snooping on this forum for some time. Looking to brew a sour tomorrow BIAB. I've been reading about this for some time and finally have the courage. Want to get any thoughts on my plan! Mash at 151 for an hour+: 10 lb Belgian Pilsner 1 lb Belgian Biscuit 1 lb American Munich - Light 1 lb...