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I'd be worried about that 2L of mash temp wort getting infected. You have fermentable sugars in there with nothing desirable to ferment it; my guess is something would find a way to ferment it and it might not be what you want. I know others have made a "hop tea" that they add at the end of...

@RPh_Guy would the co-sour method work with Voss Kviek at a high temp like 95f? I actually want the orange esters from a fast/hot fermentation but not sure how that will affect the lacto part of things. Thanks!

That's an interesting take... lots of people are fermenting in kegs now. Way cheaper than most SS fermenters and allows for closed transfers.

Citric acid would make sense as citrus fruit can give you that puckering feeling. Yeah I'm assuming they're adding Skittles in it, hence the tiny S's :)

Primarily kettle sours and then my own lacto "fast" sours. Hmm yeah I wonder if they used a Brett.

I'm bad at describing flavors ha, I guess I don't consider my lacto-based sours all that "tangy" where this beer was. The other way I'd describe it is that sourness that makes you pucker, def had more of that than most sours beers I've had. It didn't remind me of vinegar really but I've never...

I had Tiny Esses by Partisan Ales last night, really fun and good sour! I'm curious if anyone knows how they get that tangy sour flavor? It was probably the most sour beer I've had. Not puckering but def higher than your typical kettle sour. And it was different than a lacto sour, like a...

sorry didn't reply directly to your quote: that's a great idea. It'd at least troubleshoot if it's my keg system or something I'm doing during brew/fermentation

that's a great idea. It'd at least troubleshoot if it's my keg system or something I'm doing during brew/fermentation

My last 2 IPAs (one west coast, one NE) have a musty sort of smell/taste after a couple weeks in the keg. It makes me think I have some sort of infection some where but I feel like my cleaning processes are fairly robust. I also clean my keg lines between each batch with oxyclean and starsan...

Do you remember what ended up happening with your beer? I kegged an Octoberfest with this yeast and had a similar flavor when I kegged it.

Do you have any updated info on using lactose with the co-sour method? I was going to add some at flameout but I don't want it to get used up by Lplantarum.

1.051 to 1.014

I did another batch and it worked fine, at least from a blow-off stand point. But now it’s kegged and it tastes like crap. Basically tastes like it didn’t finish fermenting; kind of sweet but not in a good way, no hop flavor, etc. Fermentation was as follows: pitched at 95’, let it free ride in...

So do you think I'd lose beer if I did the same thing but attached it correctly? Others are saying they think I'll be fine especially if I spund it and let it get up in pressure. Your comment about using an 8gal fermenter makes me nervous though.

I think around a gallon or 2. Idk if you saw my comment but I had the blow-off on the wrong side so I'm thinking that's the biggest issue.

Okay thanks, that's helpful. Yeah it did sort of stick and not go on well when I put it on and I just brushed it off. Not wise...

I have a spunding valve. I guess I assumed it's better to let it blow out for the first X hours and then spund after that. I should just spund right away?

Figured out I put the blow-off on the wrong side... wow I'm an idiot. I suppose that would be it. Ugh.

Ah ok, thanks. So basically don't try this again with my setup? Haha. So my choice is to either use a larger fermentation vessel or reduce aggressiveness of fermentation (temperature, yeast type, etc.)?