Recent content by umrmepe

The Electric Brewery has them.

Thanks for the info RPh_Guy. I have been increasing the fermentation temperature daily for this batch to see if I can get a better sour profile. I decided to try this since the Wyeast website indicated it could tolerate wort with a very low hopping rate.

Update on Lichtenhainer split batch Co-pitch of Wyeast 1007 & 5335: pH 4.39 at 68 degrees, SG 1.015, no sour taste more of a yeast taste, airlock activity very slow Philly Sour: pH 3.29 at 71 degrees, SG 1.018, slight sour taste, airlock activity very slow

I have a split batch of Lichtenhainer fermenting now. One 2.75 gallon batch is using Wyeast 1007 and Wyeast 5335 (co-pitched), and the other 2.75 gallon batch is using Lallemand Philly Sour.

Look's great

I started a "New England" style pale ale this weekend. I am hoping for a more fruity profile than what I have got with Wyeast 1318 (London Ale).

Entered! Thanks

Count me in!

Great give away! Thanks SsBrewtech and HBT

I just experienced the same issue with BS 2.0, it does appear to calculate any DME or sugar addition in the Pre-Boil gravity. I added some DME to adjust my gravity at pre-boild and ended up with a SG about 8 points higher.