Search results

So I make this fermented red jalapeno hot sauce and this time around I decided to add some of my lacto culture to it just for the hell of it. 48 hours later, I have this. Lol.

I personally don't get why people buy these much more expensive lacto cultures when cheap pills are available and they work freakin great. Maybe someone can fill me in on this? Do they provide some extra complexity or something? It seems more worth while getting ester/phenol complexity from...

500ml starter at 1.035 SG for 5 gallons. If you have some food grade chalk to add its ideal because it will buffer the pH, but not necessary. Pulled open 3 pills and added the powder. Let sit for 24 hours. Don't oxygenate. Never oxygenate with lacto.

I would also suggest the kettle sour route. It seems to be the most popular and it has been working for me personally very well. Collect your wort in the kettle like normal, bring to a boil just to pasteurize, cool to 95F or so. Add lactic acid to bring it down to a ph of 4.5. This decreases...

+1 to this. I will say though that I have had good success just pitching the pills with no starter.

Yes. They have also been sitting in the fridge for 6 months. I love those little guys!

This weekend I kettle soured with some L. Plantarum pills. No starter, just pre-acidified with lactic acid to 4.4 and added 5 pills of the lacto. pH was 3.21 after 36 hours at 95F. For my last kettle sour, I made a starter and achieved the same thing in 24 hours. As a side note, I broke open...

Brett farmhouse ale and sour blonde

Thanks! but its not my site. I too have used a few recipes from there.

I've seen a lot of sours with rye in it. This is a really popular one. I just brewed a sour farmhouse with rye in it: http://www.bear-flavored.com/2014/06/dry-hopped-sour-farmhouse-ale-recipe.html

Thanks for everybody's reply's. I'm taking in a lot here.

I mean, if I owned an artisan brewery producing sours/exotic, long aged beers and people are will to pay $20 for a 22oz bottle, that's what the hell I'm going to charge. Like its been said before, this is simply what the market is willing to pay. I also think that a lot of what people are paying...

So I'm wanting to make an IPA that is not so much citrusy or "juicy", but one that is more floral and woody. I've seen so many recipes using piney and fruity hops like Cascade, Centennial and whatnot. I'm just looking to make something different possibly using hops like Saaz or Tettnang. I guess...

Using rye would be interesting. I've made that recipe once before and the crystal malt gave it a bit of sweetness you usually don't get from homebrew cider which I liked. Stay light on the hops though, I've heard you can really ruin drinks like this with too much hops.

Check this out: https://www.homebrewtalk.com/forum/threads/graff-malty-slightly-hopped-cider.117117/

Ok, I'm convinced. I think I'll brew this for my next beer. Seems like a good Spring beer. Thanks for posting this. Anyone have any thoughts on using WY3724 instead of 3711?

This is what I used: https://www.amazon.com/dp/B00BZ3YWXC/?tag=skimlinks_replacement-20 Its a souring beast, its cheap, but completely hop intolerant. That obviously doesn't matter though if kettle sour before the boil.

Keep in mind, if your using the grain itself to inoculate your wort with lacto, its a bit of a gamble. I'm fermenting one right now for the first time and I ended up boiling for 15 min. after the mash to kill and the native microbes in the wort, cooling to about 100F and pre-acidifying with...

DME is a pain in the ass no doubt. I just keep my original bag of DME in a larger ziplock bag.

Pre souring also inhibits the lacto from producing some enzyme that breaks down proteins and decreases head retention. http://www.milkthefunk.com/wiki/File:Mark_Horsley_Foam.jpg