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  1. T

    Lutra kveik with Propper seltzer stuck ferm.

    Tried out my first seltzer brew over the weekend. 5lbs of dextrose into 5 gal of distilled water at 180f and boiled for 10 minutes in grainfather. Added Propper seltzer nutrient pack after boil and chilled to 65f and pitched full pouch of omega lutra yeast (pouch was dated about a month old...
  2. devils4ever

    Omega Saisonstein's Monster OYL-500 yeast, anyone?

    I recently discovered a new LHBS that carries Omega yeast. I see there is an Omega Saisonstein's Monster OYL-500 yeast which is supposed to be a hybrid of both the French and Belgian strains. Has anyone used this yeast? Id' like to give it a try, but I don't want to risk a 10 gallon batch on...
  3. B

    North Carolina SOLD

    Used PHH-7011 PH Meter. Barely used. Purchased in Spring 2017. Comes with original manual and molded black plastic case. Throwing in 3 big bottles of buffers/storage solution. One 4.0, one 7.0 and one electrode storage solution. Electrode storage solution has no expiration, the others...
  4. 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...
  5. I

    Making my beer sourer

    Long time reader, first time writer. Giving it a crack at the whole sour "IPA." First time trying to sour. After reading a bunch of the posts on Omega OYL-605, I did the following: - 1L starter 30 hours prior to pitching, kept around 72. - Normal brew day, boiled for 10min to kill off...