Recent content by Microphobik

Yeah, I suspect the bugs were dead as well. I bet a lot of supplement companies are selling crap like hat and we just have no idea. The veggie starter I added did the job and it soured right up. It got down to 3.2. Lower than I wanted to be honest, but 'll take it. I boiled it and it's now...

Hi all, I'm attempting my first sour beer (Using a sour wort technique) but things were a bit rocky at the start. I first used L Plantarum caps but got no drop in pH. After 2 days I added another type of probiotic I just happened to have but after 5 days there was still no drop. Finally I...

I'm aware that many strains need the really warm temps but everything I have read about L Plantarum is that it will sour at room temperature. It's quite warm here right now given that it's the end of summer, but I also put the carboy on a heating pad to help. I wold need to check the precise temp.

No, zero hops. It was a fairly strong wort. Gravity was 1.070. Not sure if that effects anything.

This has been a head scratcher so far. I put 2 capsules of L Plantarum in there initially but after 2 days I had no drop in PH. Then I added another capsule of a different probiotic I just happened to have and waited 3 more days. Checked it last night and still no drop. I added some fermented...

I could but it's just a small 5 Liter batch and it's filled right up to the top of the neck to keep out oxygen. If I pull enough to dip my PH meter in I think I'd lose too much liquid. I was going to give it 3 days and then test right before boiling. I was planning on using either 100%...

Thanks for that info. I googled around and found articles saying L Plantarum was, it wasn't, and it could be both homo and hetero. But I found a few articles saying it was homofermentative, so I'm thinking that's it. We'll find out in another couple of days :-) Thanks again.

Hi, I'm brewing my first sour beer. I'm kettle souring with two L Plantarum capsules in a 5 Liter batch. I'm only 24 hours in and I see zero activity in the carboy. Is this normal with lacto alone or should I see some bubbles, current, or other signs of activity? Thanks.

Thanks. I had it in my head that it would be fun to keep a bunch of isolated Brett strains, but I think mixing them is going to be the way to go, as you suggested. I may just pull off the dregs from my vrai beer and add them to the Clausennii beer and see if that doesn't help it along. Thanks...

Thanks. I didn't realize it at the time, but after reading up on it, it seems clear I under pitched by quite a lot. One of the beers (The Vrai) has chewed through most of the sugars by now and is around 1.011 and the yeast cake has compacted like a normal fermentation. However the Clausenii is...

Hi all, I am fermenting my first 100% brett beer. It's a pretty typical American Pale Ale (OG 1.052) that I split into two 5 Liter carboys (4 Liters of wort) and pitched a vial of WLP645 into one, and WLP648 into the other. No starter but my hope was that it would be ok for just 4 liters...

It sounds like maybe you missed the earlier part of the thread. The original question was framed around the fact that in virtually all of my beers they start off great, go into the keg and taste good for about a week, and then get terrible (by my estimation) and then good again. I was just...

My thinking is that when whatever yeast is still in suspension is dispersed fairly evenly, I don't really taste it. But after about a week or so of cold conditioning the stubborn stuff starts to fall out and I get a high concentration of stuff I don't like down at the bottom of the keg and...

So are you saying that if Gordon Strong calls for .25 tsp 10% Phosphoric acid I should use .19 tsp 88% Lactic acid? Not at all sure I did that right. Thanks.

While the question wasn't for me, I've come to the conclusion in my case that the off flavor I was experiencing is actually yeast slowly settling out in the keg, and perhaps I am just sensitive to it and don't care for it. It's the only thing that makes sense to me given the consistent...