Recent content by Bigsandiebrew

Hey so the other day I went to the homebrew store to pick up stuff for a california common unfortunately they didn't have the San Francisco lager strain so the dude talked me into White Labs 830, the German Lager strain. Its going now a 58-60F. I was wondering if I bottle when its done...

yup fermenting in a carboy so I can watch. Will run by LHBS on Tuesday or Wednesday and pick up dry yeast if it doesn't pick up. Thanks for the advice.

Any chance it will fully attenuate?

I pitched a started into my oatmeal stout yesterday and there has been no activity which doesn't seem like a big deal but there was a cottage cheese like yeast cake at the bottom when I cleaned the growler I was growing the starter in. I didn't cold crash and decant I just pitched the whole...

So I know to keep ibus below 10 so when would you add hops, before or after souring? 1/2oz of a 5% alpha acid hop.

I was reading Zymurgy and there was a Berliner Weiss recipe that see seemed to be soured by just leaving it out for a 12-24 hours. The technique wasn't explained Ina nymore depth and I was wondering if ipany one could give me some more details about how this would be done?

Yeah it could be I suppose but it still seems like a good idea a good idea to wait it out and taste it. Also if it looks better now that is probably a good sign. Was anything unclean in the process or not sanitized?

I would wait it out. It just kind of looks gross during fermentation. Don't toss it without tasting it.

So I am about to move a pale ale to the secondary for dry hopping and I was wondering if it is better to let it sit in the secondary for a week or so before dry hopping or should I just dry hop it wait a week and then bottle? Advice please and thanks.