re: Homebrewing: In-Process Thread

Speaking of kettle soured beers, I'll be hitting up Blue Owl in Austin next week. Looking forward to trying different styles all kettle soured

It must be kettle sour season! I decided to make a Berliner weisse, and elected to grow a large wy5335 starter, do a normal boil last night, and pitched into a CO2 purged keg to sour it. It's going to stay at around 92 it looks like for 6-7 days in the sealed keg then I'll rack it to a carboy and add a healthy cake of wl644 "Brett" trois to finish it.

I have an aquarium heater in my mash tun to control temps for the souring; seems to be working out well

That I'm unsure of. The few berliner's I've done have been long ferments with lacto and brett, and the hibiscus kettle sour (my first) was done with lacto and sacch. The long ferments had funk playing with the lactic acid, so there was some complexity there. I can't imagine there being that much of a difference between the final products, but I'm unsure.

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That sounds similar to the golden sour I have going now, but I used a copitch of roesalare blend, a Belgian abbey yeast cake, some geuze bottle dregs, and some additional Brett dregs to try and get the sourness more assertive than doing it in secondary only. I'm holding at 65F ambient and expect the beer to take 12-15 months to develop. At the moment it's not too sour but very much Brett-y funk. My blend has Pedio for acidity which takes a while to get going I believe

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I posed this question on milk the funk as well and they advice to bitch the sach/brett/lacto all at once in the primary and ferment at 68-70, which i think i will do.

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Brewing a Cream Ale to add almond extract and maybe some lactose to for Zapp's

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As you can tell by our beer name, we're doing something similar with toasted coconut.

Never used lactose before. What's the thought on amounts for it?

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Never used lactose before. What's the thought on amounts for it?

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I was thinking a couple of ounces possibly. I am going to wait until kegging the beer before adding the lactose. I am not convinced I will need it for mouthfeel, and since it doesnt ferment there is no reason not to add once the process is over

So considering this hop bill

12 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 9 86.0 %
12.0 oz Borlander Munich Malt (Briess) (10.0 SRM Grain 10 5.3 %
12.0 oz Honey Malt (Gambrinus) (25.0 SRM) Grain 11 5.3 %
8.0 oz Vienna (BestMälz) (4.1 SRM) Grain 12 3.5 %
1.00 oz Magnum [12.00 %] - First Wort 60.0 min Hop 13 35.7 IBUs
1.00 oz HopShot [10.00 %] - Boil 60.0 min Hop 14 27.1 IBUs
1.50 oz Amarillo [0.00 %] - Steep/Whirlpool 40. Hop 15 0.0 IBUs
1.50 oz Citra [0.00 %] - Steep/Whirlpool 40.0 m Hop 16 0.0 IBUs
1.50 oz Mosaic (HBC 369) [0.00 %] - Steep/Whirlp Hop 17 0.0 IBUs
0.75 oz Centennial [0.00 %] - Steep/Whirlpool 4 Hop 18 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 19 -
1.50 oz Amarillo [9.20 %] - Dry Hop 5.0 Days Hop 20 0.0 IBUs
1.50 oz Citra [12.00 %] - Dry Hop 5.0 Days Hop 21 0.0 IBUs
1.50 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 5.0 Hop 22 0.0 IBUs
0.25 oz Centennial [10.00 %] - Dry Hop 5.0 Days Hop 23 0.0 IBUs


Was thinking about adding an ounce of citra whole cone hops in the keg. Yay or nay?

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It is an amazing day to be outside brewing. Glorious weather.

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Yeah, I'm jealous.

We'll be brewing tomorrow after the farmer's market.

That sounds good. Heating up strike water now. First time using gram scale and pH meter.

I was using a lot less water salts than I was supposed to estimating based on volume.

Am I doing this right?