Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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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. J

    Kriek doesn't sour after 14 month. Could lactose help

    Hi, In april 2021, I've been brewing a lambic(-ish) base beer to which I was supposed to add cherries. The grain bill is 65% pilsner and 35% wheat malt. I attempted to follow a turbid mash but I ended up using too much water, so maybe the wort is too fermentable. I added enough hops to reach a...
  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. RiccoStar

    Aluminum Coolship ?

    I’m wondering if aluminum material would be adequate for a cool ship cooling / lambic style inoculation ? excuse me if this has been discussed but I searched pretty thoroughly and haven’t found anything. Here and elsewhere... I currently live in a somewhat humid/ tropical climate (Medellín...
  5. S

    Sour tasting ciders and mead. What gives?

    Hi guys. So all ciders and even mead came out SOUR tasting. They are dry as i used Montrachet yeast. I even tried Premier Blanc and both yield dry but SOUR taste. I'm ok with dry but sour taste notes bother a bit. I am looking for opposite of that, slightly sweet. Same thing happened with my...
  6. RiccoStar


    Forgive me on my lack of biology/scientific knowledge, but digging deeper into the science of Pediococcus, it looks to “thrive” in optimal conditions of 6-8.0 ph depending on variety/strain ?!? I’m a huge fan of “real” sours which are aged over time to develop. Not huge on quick lactobacillus...
  7. Sessionz

    Is this mold?

    Hi everyone! I brewed this sour ale last February and pitched Sour Batch Kidz. It formed a nice bubbly pellicle for about 4 months. I added several bottle dregs about 4 months ago and purged the headspace with Co2 once done. Over the past 2 months this new white later formed. I’m not sure if...
  8. ErectedTadpole

    Cotton Candy Sour?

    This is my first post, so be easy on me! I'm looking to do a kettle sour this spring and after some consideration I think I want to try a cotton candy kettle sour. I'm looking for recommendations on adding the cotton candy flavor. I'm not a fan of using flavored extracts so I'm wondering if...
  9. B

    Sour fruited Ipa

    I want to do a Pliny the Elder clone and add lactose, goodbelly mango and fruit. So can I brew the clone as the recipe says but just add lactose instead of corn sugar and just second ferment the fruit to make a Pliny sour fruited IPA ?
  10. H

    Pickle Beer (Kettle Soured Gose)

    Thought I'd share a fun one I'm in the middle of brewing. 50/50 pilsner/wheat, inoculated w/ 2 lb acid malt and has been sitting at 90F for about 48 hours. Will be boiling for another 5 min tonight with additions of 1 oz salt, 1 oz dill seed, 0.2 oz mustard seed, and 0.1 oz coriander seed...
  11. Arrheinous

    A keg of 6-year lambic

    So in 2014 I visited Russian River, got hyped, and then made 10 gallons each of red, brown, and lambic that summer. Sour beer didn’t catch on in my circles so by 2020 I still have a case each of red and brown bottles and a full keg of lambic. All 2014 vintage. What’s the best way to use this 5...
  12. S

    Is 1 whole pack of Brett or mixed culture too much for 1 gallon of wort?

    I want to make a 5 gallon batch of let’s say saison then split it into 5 one gallon jugs and pitch 5 different commercial mixed cultures or select Brett strains packs into each jug. Like 1 pack of Wyeast Roselare into one, 1 pack of Omega All the bretts into one , 1 pack of Bootleg Biology Funk...
  13. fishbowlbrewco

    White floater questions (and pics) for 8 month Belgian Dark Strong Ferment

    Hey Y’all. We’ve got a situation and I’m not sure what our next steps should be. We’ve got our Belgian dark strong which was brewed 8 months ago. It had a pretty slow ferment. Started at 1.114 OG and got down to 1.040 after 3 months. So, I transferred it into new sanitized and co2 purged...
  14. Nozomu

    Fruited Kettle Sours

    Hey, Have any of you attempted brewing those smoothie style fruited kettle sours? stuff like the veil or trilliums daily serving series. If so, can you give any advice regarding how to go about it. Would be interested to see your attempts too. Cheers
  15. RiccoStar

    Rye Braggot - how far can I go ?

    From what I've searched it's not widely explored doing mead/ braggot with rye grain, but this quarantine has convinced me it will be a great idea lol. On top of that I want to use Brettanomyces (I know I'm crazy). What I'm looking to get feedback on is how high % can I go with rye on a braggot...
  16. W

    What is the thinking behind adding fruit later in fermentation?

    I'm about to start my first fruit (papaya) sour (using the very easy method from this thread Fast Souring - Modern Methods) I know general practice is to add the fruit after initial fermentation subsides, but what is the reasoning behind this? Is it to preserve the fruit flavour or yeast...
  17. BrewersJourney

    Homebrewing a Berliner Weisse Sour

    Link: Homebrewing a Berliner Weisse Sour I’ve been homebrewing for a little over 2 years now and I figured it was finally time to attempt my first sour beer! After searching the web for a good recipe I ended up just taking what I thought made sense from a few different ones and putting together...
  18. H

    Sour seltzer!

    Hello! So I’m pretty new to this whole form thing. I’ve been brewing home brew for about a year now and haven’t tried any type of sour yet. I just started a batch of seltzer and really thought a sour seltzer would be the bomb so I pitched the sugar and flavour mixture with a “wild brew sour...
  19. C

    Balancing Lactic Acid in Sour Beers

    Few things are as satisfying as tasting a newly opened homebrew and having it meet your expectations. Even more satisfying is when that beer is from the somewhat unpredictable realm of sour beers. Not all sour beers have to be left up to chance in order to achieve predictable results however...
  20. S

    Sour cider

    I'm thinking I would like to make a batch of sour cider - its feijoa season right now, and I dont mind the idea of throwing a few kilos into the fermenter and letting em stew for a while... Aiming to pull ~7 gallons So my thoughts were to put about 10kg (before freezing & scooping) of feijoa...