re: Homebrewing: In-Process Thread

This was the second beer I soured in a corny keg with wyeast 5335. The first one was 50/50 wheat and Pilsner no sparged and then boiled 60 min. It got to pH 3.2 but had a sweet wort smell even after fermenting to 1.005. It benefitted a lot from the sour cherries I added and is going to be a decent first sour attempt.

This beer was mostly second runnings from my saison grain bill (2row, Munich light, wheat, carapils) that I soured no boil; the mash hit 160 for 15 mins on the second runnings but I blended in some first running that was 150 to reach 1.045 og so there could have been some wild strains I guess. Anyway, after 48 hours it's 3.45 but has a MUCH better flavor and somehow the acidity is more assertive than the first sour despite higher pH and higher OG.

I don't know yet if it's due to the second generation, grain bill, or the no boil. I suspect I'm going to sour second runnings for every beer from now on so I'll try to control more variables and figure it out.

I'd start with mad fermentationist: LINK

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Cream ale recipes - lets hear them. I have a need for delicious cream ale.

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To do a really simple 5G batch, use 8-10 lb. of 2-row, 2 lb. of flaked maize, mash around 152, throw in an ounce of some noble hop at 60 and another at 5, ferment with US-05. You can use that as a cream ale base for just about any flavors you want, or just drink as is.

I've used that base plenty, typically for a citrus cream ale, we also used it as a base for the Strawberry Cream Ale at Iron Brewer a few years ago.

after reading here and the Zapps thread, I feel like such a boring brewer.
"Hey LST, what did you brew?"
"A pale ale"
"kettle soured? fruited?"
"nope, just a 35-IBU, moderately hopped pale ale"

Nothing wrong with that at all!

That's why I did a 10 gallon batch of two of the Zapp's beers so I'd have some normalish stuff to drink on at the house.

Zapp's is a Go-all-out affair.

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Whatever, Mr. Crosscut Islands with Brett.

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that's a moderately hopped pale ale!








































with brett

I have used Wyeast 5335 so far, which likes 80-95F. I put the wort in a keg after adjusting to pH 4.5 and chilling to 95 and then I pitch the lactobacillus and purge all the headspace with CO2 3-4x and leave it at 10psi. Then I put that keg in my 10gallon mash tun with a 300W aquarium heater and pull samples off daily with a picnic tap until I'm happy with the pH and taste. Then since the bacteria I am using ferments a small amount of the wort (maybe 10% to make CO2; I just use a ball lock on the keg to transfer the wort to a CO2-flushed carboy.



Easy peasy. I can then just swirl the last 8-10 oz of the wort that's left in the keg and is full of yeast and pour in a mason jar until next time.

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I put my fermentor in my kettle, fill with water, and hook up my sous vide controller to heat and circulate the water.

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Honey, I think we should get a Sous Vide controller for the kitchen... for cooking and stuff...

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Honey, I think we should get a Sous Vide controller for the kitchen... for cooking and stuff...

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Multipurpose. A kitchen necessity.