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  1. 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...
  2. 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...
  3. 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?
  4. N

    Freeze-dried yogurt cultures for Berliner Weisse

    I am going to make a Berliner Weisse but around here where I live it´s very very difficult to get some lacto strain specifically for beer. But I can get some yogurt cultures ( Danisco yogurt cultures) so I wanna give it a try. I have couple of conserns and questions involving what strain to use...
  5. Kent88

    When & with what to funkify?

    I'm early in the process of planning a lambic-style-ish brew, just had some questions. Planning a 5-gallon brew. I've been finding plenty of yeasts, bacteria, and blends to use. I've seen a some recipes where Wyeast 3278 is pitched by itself right after cooling, and some where it is pitched a...
  6. KarlKrook

    Sour, Hops & Excecution

    Hey guys! I’m planning in making a sour beer tomorrow based on Four Winds Nectarous. I have two things I’m concerned about and I wouldn’t mind some feedback on the recipe! 1. I know Four Winds uses Citra & Galaxy at flameout but how many g/l do you think is safe not to reach a too high IBU for...
  7. W

    Bottling a berliner weisse

    Yesterday, I brewed a Berliner Weisse recipe I got from a friend, and this morning, it hit me: how am I going to bottle this thing? The friend who gave me the recipe kegs and force carbonates his beer, but I have no such equipment. The problem I see with bottling: lacto makes acid. Acid kills...
  8. J

    Lacto from yogurt?

    I've been thinking about making a sour and harvesting lacto from a yogurt culture. I read this post where OP used a unique drink called Bio-Salud to get some lacto bugs but he said that the culture contains L. acidophilus...
  9. P

    Recurring "infection" cleanup - here is my plan

    I have 3 plastic buckets (2 Coopers + another one thats not a pail). I really like them all since they are easy to transport, easy to clean and 2 of them have spigots. I do not want to throw them out but I am in the process of getting 5 & 6.5 gallon carboys. Here is one kind of "infection"...
  10. MikeBrenner

    Lactobacillus Starter for Berliner Weisse?

    i'm working on a Berliner Weisse, and it seems everything i read is different. i got a Wyeast 5335 Lactobacillus Delbrueckii pack and made a starter. keeping it at 95 degrees on my stir plate with an electric fermentation heater. so my questions are... am i totally wrong to do this? and can i...
  11. GweedoeBrew

    Equipment & Bacteria Brewing? Lacto!

    I am going to do my first Bacteria based beer here in the next month... A fruity Berliner Wiess... Maybe Cherries or peaches or something... I have been doing lots of reading... But one thing that isn't clear is how brewing effect my equipment and other beers.. If I put the Lacto into the...