re: Homebrewing: In-Process Thread

Made my yeast starter yesterday, but it came out thicker than i liked. 2 cups water to 1 cup malt extract. It was very syrupy when i finished, so i boiled another cup of water, let cool, then mixed it with the extract i made earlier.

Weird thing happened. When i opened my white labs vial, it fizzed like a shook up coke can and kind of exploded out of the top. Luckily i kind of expected this, so i held the tube over the funnel going into my starter. However, i feel like i didn't get enough yeast from the vial. Hopefully my worries are for naught.

What size starters do yall make? The suggested starter size i use doesn't seem like much.

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All this lacto/sour talk has convinced me to brew a berliner weisse next week

Be sure to post some pics when you brew that. I'm very interested in learning more about brewing one of those. 

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Finally got around to brewing this beer and took a few pics.

Recipe:
4.5lbs Pilsner
3.25lbs Wheat

28g Liberty @ 15 min (4.1IBU)

I use 100% RO water so I had to add the following to get my RA and PH in line.

2g gypsum
6g Calcium Chloride
3oz Acid Malt



Mashed for 90 mins at 149F



Wort turned out darker than I wanted, will probably sub in some flaked wheat next time



Chilling to pitch temp



After the break settles in the first carboy I transfer to one of my 'sour' carboys, hit it with some pure Oxygen, and pitch.



Talked to a guy at wyeast about their berliner blend and he recommended fermenting at around 70 degrees. I'll probably keep it around that temp for a few weeks and then move the carboy to a closet.