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...
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...
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...
