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  1. M

    Pellicle, Mold, or Other?

    Kettle soured beer at the end of fermentation. Came to look at it before cold crashing and found this. Wtf am I looking at? Process: created my wort. Soured down to 3.1ph before boiling off and transferring to fermenter. US05 yeast to ferment. Found it like this. I started my cold crash and...
  2. R

    Kettle Sour Not Souring (OLY-605)

    Not really wild or lambic, but this seemed to be the best place for this. Brewing a sour IPA. Recipe is: Batch Size: 20.8 liters (5.5 gallons) OG: 1.067 | FG: 1.009 | ABV: 7.49% | IBU : 22.55 | SRM : 6 FERMENTABLES: 1.8 kg - Pale Wheat Malt (33%) 0.9 kg - Rye Malt (16.5%) 2.75 kg - Low...
  3. B

    Infection in my first sour?

    Tried to make my own recipe for the first time: a gose using Goodbelly with lactobacillus to kettle sour it. Let it sour in the kettle for a few days and then transitioned it to the fermenter. After a couple weeks, added some lime peel and still looked good, but didn't yet have enough flavor. 1...
  4. Young Brewing

    Funky Cider?

    I decided to make a fruited cider before leaving the country for 2 weeks and came back to an empty airlock & some wild bugs! This is my first infected batch so seeing pellicle this close made me a little queasy, but I love the picture that came from it. I am assuming it is either lacto or brett...
  5. Andrew Hodgson

    Back at It - Brettliner Weisse

    This is a pretty simple brew I did with a bud over the weekend. Haven't brewed in awhile and need to get back into the swing of things. I am posting mainly because I have not seen a lot regarding anecdotal experience with WLP 648 (Brett brux trois vrai). Simple sour grainbill 60/40 White Wheat...
  6. D

    Blending Sour And Funky Mead P IV: Berliner Style Meads

    Sour and Funky Mead Making Pt IV: Berliner Style Meads Previous Parts can be found here: Part 1: Lambic Mead making Part 2: Adding Fruit Part 3...
  7. D

    The Greater Culture: Cheese Making Basics

    The Greater Culture: Cheese Making Basics Over my years as a home brewer, I've found that both myself and many others in the hobby have an insatiable desire to make things themselves. It comes from the deepest part of our genes. It's in our blood and bones. We all were driven to make things with...
  8. D

    Lambic, Sour, and Funky Mead Making - Part 2

    If you missed Part one, it can be found here So, last time we left off with a traditional Lambic mead (just honey, water, and maltodextrin). It makes a great mead, but what happens when you want to add some more character by adding fruit...
  9. D

    Lambic, Sour, and Funky Mead Making - Part 1

    I've began to compile the things I know on alternative fermentations in mead making. And by that, I mean meads infected with the likes of brettanomyces, lactobacillus, and pediococcus. I'll continue to add more parts as my findings and experiments continue. Why make lambic meads? As many are...
  10. Gnomebrewer

    Mixed-Fermentation Sour Beer Really Easy Fruit Sour

    This has become a staple beer at my house. It's loved by non-beer drinkers, lager drinkers and craft beer drinkers. Kegs go faster than anything else I make. This is really simple, using the co-pitching method (sacch and lacto go into the ferment at the same time) which is easier than kettle...
  11. P

    Pellicule in my sour kettle??

    Did a kettle sour for the first time. Boiled it for 20 min before pitching lactobacillus plantarum and kept it at 100F for 2 days. When I opened the kettle I noticed a pellicule and some people ask me if there's was brett and no. I taste like a sour and no taste of brett. Is the pellicule normal...
  12. N

    Bootleg Biology | MTF Funk Island Mega Blend

    Pre-ordered this the other day without much research beforehand: I've used their Mad Fermentationist Saison Blend, Funk Weapon 2, and Funk Weapon 3 and have been very happy with them, but wanted some opinions on this one. From...
  13. drpepper517

    Wild Capture Lacto?

    Hey all- new to the site but I've been homebrewing for a bit now, from Tel Aviv if you ever want good beer around here, come say hi! My question is this: I mostly followed this guy's post on how to capture wild yeast. We have a huge outdoor market...
  14. M

    Berliner Weisse new(?) souring method

    Hi, I'm going to brew my first ever Berliner Weisse soon. I've gone through different methods available for souring it properly. So far the most promising for me seemed tossing neutral yeast together with bacteria to chilled wort, but it bugs me (pun here!) that acidic profile of the beer would...
  15. J

    Is it time to toss my kettle sour, or should I ride this one out?

    Was planning on brewing a gose...this is my second time kettle-souring; first time went great. This time I accidentally skipped the step of bringing the wort to a boil after mashing/sparging, which I think is where my trouble began. Mashed at 150, sparged at 175, collected 7.2gal of wort in my...
  16. Tyler Hurst

    Berliner Weisse SOS (save our sour!)

    so this is my second sour beer attempt, (using my sour beer only equipment!) Making a 5 gal Berliner Weisse 4 lbs Pilsen 3 lbs American wheat Mashed at 150 for 60 mins Boiled 15 mins 1 oz Hellertau hops Cooled to 120 pitched 2 vials of White labs Lactobacillus Delbreukii Racked to glass...
  17. Christophrawr

    Wort souring - aeration

    Hello! I am attempting my first berliner weisse with souring in primary. I am using WLP672 L Brevis and currently have the carboy in the fermentation chamber incubating at 90F for a couple days to give it a head start. My question is about the effects or significance an aerated wort may have...
  18. A

    Lacto infection woes

    i brewed my newest creation: Southern Charm (pecan pie stout) At 6 weeks OG went from 1.054 to 1.022 My calculations expected to come down to 1.008 Against my better judgement I added Safale-04 to hopefully finish fermenting the sugars that still remain, however 3 days later the wonderful signs...
  19. B

    Omega OYL-605 yeast starters - scaling up from 5g to 10g batches

    What’s up B’s and G’s. Looking to scale up kettle sours from 5 gallon to 10 gallon batches. I typically follow Omega’s directions for 5 gallon batches. 1 liter starters at 1.040 for wort that is 1.033 OG. I’ve read that Lance Shaner from Omega said that one liter starters would effectively sour...
  20. 6midgets

    How long to fruit?

    I recently brewed a Kettle sour. I had a starting gravity of 1.048. I let it ferment down to a gravity of 1.015. I then racked it onto 5# of kiwis and 5#of green pears. I saw airlock activity for 3 days after i added the fruit. My question is how long should i keep it on fruit before i keg?