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I only have two 6 gal. Will def use them for primary fermenters and rock on from here!

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.

Thanks for the info. Plan to just use the basement and roll with it.

Wyeast 1318

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...

Thanks gunhaus! Will post about the flavor once it’s complete...

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...