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  1. C

    Wyeast 1007 in a sour

    I’ll admit, I’ve only been brewing for a few years but I was under the impression you couldn’t have too much O2 at pitching? Hasn’t seemed to be an issue in previous brews.
  2. C

    Wyeast 1007 in a sour

    I’m assuming this is in regards to the harvesting? I’m not confident in the numbers. Like I said I used mr. malty (I know there’s others). Hybrid and monthish old yeast (wyeast has changed their manufacturing date so I estimated based on a six month timeframe). Starter sat on the stir plate for...
  3. C

    Wyeast 1007 in a sour

    Yes. It’s usually a 60-90 second hit for me. Or until the foam becomes too much. Either or.
  4. C

    Wyeast 1007 in a sour

    Hello All! This past weekend I did my kettle first sour (well technically a second but fermentation never took off and forgot about the 2gal batch in my garage over the summer - oops!). It is supposed to be a tart cherry sour. Picked up a couple bottles of the RW Knudson's tart cherry...
  5. C

    Long time lurker, first time poster...another “Is it infected?” topic

    Thanks guys!
  6. C

    Long time lurker, first time poster...another “Is it infected?” topic

    Hey all! Got into this obsession a few years ago and want to thank everyone just for your breadth of knowledge and experience. Primary have brewed IPA’s/DIPA’s at this point minus an Irish Red and Gose attempt. Still experimenting with my process, likes and dislikes and just still getting the...
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