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Anyone know of a comparable dry yeast to WY3787? From what I’ve read, I haven’t found a solid option. There are ones that are close but not quite there. Thoughts?

I’ll have to look at it more. I know on the ssbt tank we have, the prv goes at 18psi I think it is but the warning on the tank says not to exceed 30. So maybe we could go higher. Have to look into it

Thanks. Kind of what I thought. I just tasted it and it tastes great to me! Definitely would fall into the robust Porter class I think but exactly what we were looking for. I anticipate some of that roast to fade but we’ll see. I was going to say that mouthfeel seemed a little thin to me but I...

So we just did our first pressure fermented beer. We did an American Porter. Let it run rampant for the first 3 days. After that, sealed it up to let the psi raise to 14 where I had the prv set. Carbonation is affected by temp and psi, so It was my belief that because the beer was fermenting...

The other thing that sticks out is that after I had the issue in the original post, I’ve incorporated pectic enzyme in all of our fruited beers. Can’t say their directly related but figured I’d point it out as it’s worth noting

Hey! Umm I’m going to say kind of lol. The trick, in my opinion, is making sure the fruit is in small enough pieces, or puréed in order to get it to blast out the dump port. My original post was really the only time I’ve had an issue and I think a majority of my problem was the rhubarb. Every...

Well, it depends... It sounds like to me you're going to stress that yeast. So basically in each flask, you have... (2) 16 oz cans of Fast Pitch 16 oz of water Correct? If my math is correct, you roughly have 2 starters at 1.060 (which isn't AS bad as I thought when I typed my first...

Do you know what your pH is? US-05 and WY1007 for me are my 2 go-to strains for kettle sours. They always perform in the acidic environment.

I used to follow the process that @VikeMan laid out, except I would actually do it in the kettle. I'd keep it on my kitchen stove to be able to adjust the temperature if it got to cold. I always kept it around 90-93F. The only time I had an issue is when I accidentally let it get to hot keeping...

It's my experience that you can crash it as fast as you can with out any ill side effects. I could be imagining it as well but I feel that the faster you crash, the better everything drops out. I could be crazy on that though. Whenever I'm ready to crash, I just turn my glycol chiller on and...

Alright, so strange question. It seems stupid but I'm going to ask anyway. If you hear the term white grape flavor, does that kind of describe the flavor as well? I know jalapeno and white grape are two different flavors but figured I'd ask. I get it in all German brews that I buy and I'm...

Might have to give this a try!

Before moving to the co-pitch method, when we did traditional kettle sours, I exclusively used US-05 in sour worts that were typically in the 3.2 pH range. It performed just fine without rehydration. For 6 gallons, I believe I was pitching 2 packs. If I were to do that today, I'd probably go...

What are you fermenting in? You're good to combine into 1 hop addition. Personally, depending on what you're fermenting vessel is, I would recommend skipping the addition on day 2 and just do 1 bigger addition a couple of days before bottling (I wouldn't do 5 days before bottling, I'd do 2...

You're only option at this point is to use lactic acid and drop the pH to what you want. However, be warned, I've done this before and it's not a pleasant flavor. It's definitely not the same flavor you get from lactobacillus or philly sour in this case. I've just completed my first brew with...

So I’m not crazy! It’s there!! Phew! Now for the hate I’m gonna get - I’m really not a fan. It’s kind of a turn-off for me with German beers. Not sure why I don’t like it but I don’t. To my palate it’s almost like it’s a flavor that doesn’t fit.

I seem to always pick up on this weird flavor every time I have a German Beer. To me, it's like a grape flavor. Not like wine grapes, but like grape candy. Any idea on what that is?

I did call Omega on my way to the lhbs to ask them if there was any chance of their lacto working in this case. He told me absolutely not. He said that they’ve had commercial breweries who used this product fail to get ANY sourness from this lacto just from having a small amount of hop debris in...

Yeah the omega lacto is my go to. I think what happened is I looked at an old recipe sheet where I was still kettle souring. In those cases, I would kettle sour and then boil and add hops as usual. These days I’m co pitching in the fermenter with lacto and yeast and skipping the kettle sour (too...

It's telling me just under 20 mL of lactic will drop it to 4.8.... seems a bit low, no? I added 15 so I'll just have to see where it's at tomorrow. I did not check pre boil pH so the 5.4 is a guess...