Search results

I think it makes sense to do a lacto starter 3 days before brewing plus you should rely on a ph meter to get an idea where it is and if it is progressing.

I agree with the too much headspace comment! My cider this year had a slight pellicle which I sprinkled with metabisulfate tho not really sure yet if that helped!

Wow that's great info DrKnow! I've made a few sours now with brett dregs added at bottling and have been really happy. Dumb question but how do you know when your culture is bad? Is it just smell or do you taste it as well? Cheers.

Yup thanks. I was planning on giving one a try around Christmas. I've been a little gun shy to go all in on a Brett beer so this is like my gateway attempt. Thanks again. It's been nice to have you around for all the advice! Also the website looks good too!

Thanks for the quick reply! So a bottling bucket and transferring siphon (in my case) just need to be cleaned with PBW? Perfect thanks again. I also added some brett dregs that I cultured for a week to a number of thicker bottles and am looking forward to comparing them in the future! I used a...

My latest co-sour reached 3.2. Wow sour but delicious! Quick question my glucoamylase just arrived in the mail. I've heard or read that the enzyme can easily be transferred to a different brew without rigorous cleaning methods. Like for example my biab bag. Is this a thing?

Hey RPh_Guy first thanks for all the info! I'm a newish brewer doing my third sour. I was going to use oyl 605 to co-sour but you steered me away from that so doing possibly my last kettle sour! I'm in Canada and can't find the exact pills you use and want to see what you thought of this bottle...