Recent content by mzukovsky

3 months since adding OYL-210 "Where Da Funk."

Personally I prefer something that has only Lactobacillus. I’ve used probiotics with multiple and single strains of Lacto and had good success with both. I pitch one tablet per gallon of wort.

Thanks everyone for the answers! I’ll report back in a few months!

If I consider adding Pedio, I have access to Bootleg Biology Sour Weapon P, but, have heard it may produce Pediocin which will inhibit growth of other LAB... does anyone know if it would effect the Brett I have already pitched?

The beer is currently 0 IBU because of the intent of souring with Lacto.

Follow up on this beer. Gravity was at 1.010 about a week ago and I added five pounds of raspberries and the 5335. Some airlock activity occurred and when I checked gravity yesterday it was at 1.008. The stuff tasted like straight fruit juice. No noted acidity at all, and unfortunately, I do not...

I believe I randomly have posted on the site once or twice before, but, never really introduced myself or used it a lot. Been brewing about 8 years now and live in Northern Cayuga County in New York State. I’ve been a frequent stout and IPA brewer and am now looking to learn the art of brewing...

Thanks everyone for the help! If I want to stick with the plan of fermenting with Sacc and using Lacto to sour, is a better variety available than the 5335? I guess that question is for both a kettle sour and the method I initially discussed.

To be honest, I’ve always been an IPA/Stout brewer... without a little more research I’m not sure how to “kettle sour”. To be honest, I’m kind of looking forward to the waiting months/years to test the beer and have it a place I enjoy it. Almost seems like an art form to me. Is Brett a better...

I’m not a fan of the wet hay/barn sours... I enjoy tart and varying levels of such. I’m not opposed to aging for many years and seeing how it changes, this is in fact my goal with eventual blending. If it begins very sour that’s ok, if it’s just slightly tart, that’s ok too.

My first attempt at brewing a sour and with all the research I’ve done it appears to me that many techniques can work. I have some 1056 I’d like to use and some 5335. My initial plan was to mash in at 154, let the Sacc. eat away until it was done, transfer to secondary on top of raspberries and...

Northern Cayuga County here... been homebrewing for about 8 years now. Not much of a technology person so I haven’t posted much on forums. Interested in a local home brew club however.

The post boil Gravity was measured twice. It was after we transferred to a carboy, but, before adding yeast. Everything in the carboy had clearly settled, would that make a difference?

What I was getting at is utilizing the boil off calculator on Beersmith, after boiling off 3 gallons the Gravity should have changed as noted in the original post. But, if it helps, the original recipe was 16 pounds of 2 row and half a pound of Fawcett Amber malt. The pre-boil Gravity was...

Today my pals and I brewed an IPA over 120 minutes. We started with 9 gallons and put 5.5 gallons in the fermenter after 6 ounces of hop additions during the boil. Our pre-boil Gravity was 1.067 and our post-boil was 1.076. The post-boil Gravity was far from the 1.100 that was calculated. Does...