I do a Hazy IPA and add “simply grapefruit” brand juice after primary fermentation. I eyeball it but usually use right around 40oz. For a 5 gallon batch.
I also do a kettle soured Berliner Weiss and use 6lb of tangerine for a 5 gallon batch. I peel and freeze the tangerines then thaw and juice...
Ha! Once I posted, all of the previous threads with this title popped up. Feel free to answer but I have read many opinions and will skip racking to secondary. Now, what to do with my carboys??? 🤷🏻♂️🤷🏻♂️🤷🏻♂️
Hey all. Brewing an American Wheat Ale right now. I’m one week into fermentation and am thinking I will leave it in primary for the entire fermentation then cold crash when complete. I have always transferred to secondary but think I will try to eliminate a step and prevent any oxygen...
I have a Berliner weiss recipe that I sour. I do add juice from tangerines during fermentation when Ph reaches a certain point. I peel then freeze the fresh tangerines then defrost and juice them when I need to add to the fermentor. Works great for me and puts in a good amount of flavor. I...
Thanks! Common advice I’ve received is to make sure wort is not above temp when I pitch. Thanks for the advice. Will put a small fan in closet and let it blow across fermentor.
Hey all. Going to try a new blond ale recipe that calls for one week of fermentation at 60F then a natural rise to 70F after one week. My question is about the temp. I have a spot in my basement right now that sits between 56-59F all the time. Rather than set up a controlled environment...
Kent88 it was a Berliner Weiss recipe that I soured.
I popped back on to say that it continues to get better with time. I had let it sit two weeks from bottling before trying. Now at week three since bottling it is even better!
Wife is not a huge beer drinker but we sat tonight and had three...
Alrighty then.... beer is complete and I just drank the first one. i am happy to say that it tasted pretty good With no detectable effects from the bad smell during souring.
The beer was properly sour but I missed on the amount of tangerine added. It was not enough but I remedy that by...
New brewer here. In the middle of my first attempt at making a kettle sour. Brew day went well. Used lactic acid to get pH of wort to 4.5 before pitching Lacto. No hops used in making the wort.
When I checked pH of wort after 30 hours the pH was down to 3.5. All good except there was a...