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  1. Degan

    Pitching too cold? Too much head space?

    Long time lurker, first time poster. As the title suggests, I pitched my yeast into wort that was colder than recommended(68F instead of 80-85). I am using White labs belgian sour mix I which is supposed to be pitched at 80-85F. I am also concerned that I left too much room for o2. The problem...
  2. Northerngal

    Kettle Soured Raspberry Blonde

    9 lb 2row 1 lb pilsner 0.5 lb crystal malt BIAB Style Mash at 158 for an hour with 7.5 gal water. Remove & squeeze bag. Sour with lacto; brew belt for 3 days at 95F until pH of 3.5 or 3 (to preference) Boil for an hour to kill lacto. I don't use hops in this beer, obviously they can be added...
  3. 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...
  4. S

    Anyone around Dallas,TX want to help me out?

    I made a post in the beginner's forum, but I'm having some issues getting an AG batch to go right. I would love if a member could come and help me by either going through a brew day with me to point out any mistakes that I'm making, but most importantly I would love if someone could come and...
  5. S

    I'm at my wits end and really need some help

    Hey Guys, I'm a new brewer, I got an extract kit for Christmas and started with that, which turned out pretty good. I've since started trying to do all grain 5 gallon batches and have not had any success. I would really appreciate it if you guys could follow the process that I've been through...
  6. W

    Heated fermentation

    I have a recipe for a sour that I want to brew, but it says it needs to ferment for 5 days at over 100 degrees, before letting it cool to room temperature. I have a heating element in my fermentation chamber (chest freezer w/temp control) but I'm worried about trying to keep it that hot...
  7. M

    Kettle sour with Lactobacillus, Brettanomyces and S.cerevisiae addition times

    Hi, I want to do my first kettle sour and get the basics cooling and adding Lactobacillus to sour the beer for 24 to 48 hours. The recipe I am using calls for the addition of Brettanomyces to, this recipe is for non kettle souring so i am trying to adapt it. The Lactobacillus that I am buying...
  8. L

    California Modesto Beer Fest

    Hey brewers we are a nonprofit US Soccer Supporters group that are hosting our 2nd Beer Fest. Looking to grow our event and welcome you to join in. We focus our event on Home brewers. We will give away awards including the Peoples Choice to be chosen by the event goers. Come out share your beer...
  9. deadwolfbones

    Working on a Bruesicle clone (creamy kettle sour w/ lactose & fruit)

    Hey y'all. This isn't exactly a clone, since I haven't had the beer in question. If you're unfamiliar, here are some examples of what it looks like:
  10. 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...
  11. S

    Sour smell to my batch

    Hi Guys, So I've brewed 3 batches so far, one Brooklyn Brewshop kit, one Mr. Beer kit and my most recent, Biermuncher's Centennial Blonde, which is the batch in question. Keep in mind I bottled the kit batches and decided to keg this Centennial Blonde. The first two batches went good and taste...
  12. L

    Three batches of several beers forgotten in my basement

    Humm... this is embarrassing. I brewed 3 batches this summer and then week after week ... I suddenly realised that they have been sitting there for 6 months now untouched after finishing fermentation. No signs of nasty infection even though there quite few black stuff on the surface. My...
  13. N

    20% ABV Target Brew

    Hello. This is a repost of my first ever thread #8184095 The project: I'm going to try and brew the highest ABV sour I possibly can. The goal is a final yield of 20% ABV fruited sour beer, or at least as high ABV I can achieve. I've put a good bit of thought into the recipe and the process...
  14. 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...
  15. N

    Long time follower, time to contribute

    Hello HomeBrewTalk community! I've been following this forum for a long while now, learning a lot and enjoying the conversations along the way. First off, I want to thank everyone who has contributed to this great body of knowledge! Secondly, I want to start contributing IMMEDIATELY and have...
  16. OldRalHoleBrewing

    Wanted: Sour beer lovers to taste a sour mash beer

    I want some true sour beer lovers to taste my Sour Cherry Crick. So if you'd like to taste this Sour Mash, Oak-fermented Cherry wheat ale, (imitation Kriek), I'm open to trades for other homebrews or craft brews. Anyone interested either contact me on here or email at [email protected]...
  17. WAdamC

    What should I do to save my IPA from Bad old hops.

    I brewed this SMaSH: BeerSmith Recipe Printout - Recipe: #6 Munich/Centennial SMaSH IPA Brewer: Adam Clark Asst Brewer: Style: American IPA TYPE: All Grain Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 5.50 gal Boil Size: 6.57 gal...