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Good idea harvesting from the starter. I guess I am most uncertain about how the lacto holds up once harvested and stored, but it sounds like you endorse it.

I am brewing a Berliner Weiss following a recipe I found here. This recipe has you ferment in 2 batches, one with Lactobacillus Delbrueckii, and the other with Brett, then mixing the two batches together for a final product. I make this beer often, and the yeast is pretty pricey. I would like...

What's the update?

I like the way you think, haha. I don't think it's the temperature fluctuations, I have other carboys in the same closet that don't keep drying out.

I would leave it at 68-70 for a couple weeks. Same for bottle conditioning. You are not really going to get "less" alcohol at this stage of fermentation by cooling any lower. If you wanted lower alcohol you should have made a lower starting gravity wort. I say just leave it at 68 and let...

Hi all, this may be tricky to describe, but I'll try to be clear. I have a 2.5 gallon batch of lactobacillus that has been sitting for about 3 weeks (it is half of a berliner weiss). For some reason I cannot seem to keep sanitizer solution in the airlock, it keeps getting sucked into the...

I like the name! I'll be sure to send people I know in the area your way once the doors open!

Thanks, I have a feeling this is something similar. All brand new fittings, but I suppose that's no reason the poppet couldn't be leaking.

Yeah, I am sure it is fine. Very strange considering the keg had been holding pressure for two weeks before I filled it. Must have bumped something in the process of kegging. From now on, I am doing a serious soapy water leak inspection every time I keg!

Filled a keg last night, hooked it up to gas, put it all in the beer fridge. It was holding pressure just fine all evening. I even pressure tested the keg for the last 2 weeks (new fittings). Woke up this morning to an unpressurized keg and empty CO2 cylinder. :mad: I am assuming that...

I was never a huge fan of steam beers until I brewed my own (I think I largely followed Yoopers california common recipe, adding 0.25 lb carafoam to the grain bill), and now it's one of by favorites. Yet another reason to love homebrewing: you can make great beers that really come to life.

This. I bought a sixer of Sierra Nevada Flipside and was very unimpressed. Just tasted like a pale ale, but I guess it is an amber? I would have never known it was amber if I had left it in a bottle. Really not sure what the point of that beer is...

Haha, I guess it's just the ADD side of me that doesn't like the idea of flow back. I'm not really worried about contamination, I just felt like there should be a more precise way to sample. I think I am going to pick up a turkey baster.

Haha, nice to meet a fellow sampler :mug:

I think I understand what you are saying. Not sure about the shaking part though, sounds like you could be potentially introducing oxygen into the beer... Probably not very much, but still, with so many people opting to not take sample at all because of contamination issues, why increase the...

That is nice, is the port above the bottom, so it's above the trub?

Not saying I take samples every day! I usually take a sample after week 1 to make sure I don't need to pitch more yeast, then another sample before I keg to make sure it's not "green"

That's the one! I was trying to think of what they are called. I kept googleing sample grabber with no success. Thanks! I like the turkey baster idea too.

Just curious how all of you prefer to take samples from your fermenter, say for measure gravity or tasting. I have become very frustrated with auto-siphons as of late; way to easy have flow back that I would like to avoid. So I have taken to just sucking on a tube and pinching it off...

Sounds great! I'm not too sure how to calculate the ABV on mine. I need to do more research on whether or not both the brett and lacto batches produce alcohol.