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CornyKegs 728
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  1. B

    Infection in my first sour?

    Yeah, I pitched yeast as soon as everything was in the fermenter. Seems like there's enough of a chance that the brew is still good that I can still go ahead and proceed to secondary and then bottling, see how it goes. My main hesitation was indeed the amount of cleaning all of my equipment...
  2. B

    Infection in my first sour?

    I boiled once before adding the lactobacillus, and then boiled again after the kettle souring; 20 minutes just to try to kill off the lactobacillus, and then added hops for another 35. Since the lactobacillus should've been killed by the second boil, I guess this is more likely to be an infection?
  3. B

    Infection in my first sour?

    Tried to make my own recipe for the first time: a gose using Goodbelly with lactobacillus to kettle sour it. Let it sour in the kettle for a few days and then transitioned it to the fermenter. After a couple weeks, added some lime peel and still looked good, but didn't yet have enough flavor. 1...
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