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Brewing my second Berliner Weisse. Had good success last time using uncrushed base malt to create a lacto starter. My protocol was to add 100F wort on top of 1 cup uncrushed base malt in a vacuum insulated growler for 24h before inoculating the 5 gallon batch (it maintains temp of 90F). Filled...

Started my Oktoberfest yesterday (1.062 OG). My boil volume was high, so I racked about 21 Liters (plus 2L starter) into my 24.5L carboy and pitched yeast (WLP860). Optimal temperature range is stated as 9-11C. I'm trying to ferment low to avoid a giant mess in my fermentation chamber. Right...

Hello, everyone! Longtime homebrewer, but new member. I've been brewing for about 8yrs. I've followed the typical progression (stovetop extract, partial mash, now electric brew system). I've recently upgraded to kegging beers, growing my own hops, and am trying my hand at growing and malting...