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I’m beginning to think that adding some acid malt and some sugar into the kettle is the next step and see how we go from there.

This is the recipe, for interest

Some more food for thought, thanks. I will look into lowering the pH and try again with Philly sour. Creating my own recipes and making additions is new to me. I do have the Brewfather app but, haven’t used it much at all.

Morning Jiffy Thanks for the reply. The Gose I made with the sour is tart rather than sour. It’s nothing near as sour as the various other commercial sours you can buy. It maybe than something wasn’t right with how I used the Philly sour? I pitched 2 packs of Philly previously in a 20 litre...

Evening all I’m planning to make the Raspberry imperial sour wit from Euan Ferguson “craft brew” book I think I understand what I should be doing but would like to confirm, if possible. I have made a sour with Philly Sour before but want something more sour. So, once cooled I plan to pitch...

Money saving expert have some good advice about this. Going through their help pages showed that fully comprehensive can be cheaper than 3rd party, adding named drivers etc helps. There is also a guide on job descriptions. Using suggested different terms for the same job, saved another 18%.

Agree with all this. I have recently started doing 4 or 4.5 ltr a kilo and it gives less problems with running the re circ pump. A thicker mash often means I can’t have to pump fully open and its needs constant monitoring. It also means less to sparge and so that’s quicker too.

Many thanks. I am going to raise to 18 degrees and then dry hop for 48 hours at the same time. Then reduce to 4c and dump trub Then leave at 4c in the fermenter for 3-4 weeks…then bottle and prime. Move to inside for a couple weeks then back to the garage to condition. In the meantime, I...

D rest hadn’t been mentioned in the recipe. Many thanks

And then bottle?

It’s a receipt kit from MM for a summer dry hopped pilsner. It’s the order of things that is not clear and then potentially omitting the 2 weeks warm storage to allow carbonation.

Morning This was only started last week so has been at 12, it’s still fermenting.

Morning all I have searched the forum and can’t find an answer so I suspect there isn’t a definitive one However, I have my first pilsner sat in a SS conical fermenter at 12 degrees. I don’t use CO2 or Kegs and bottle everything but I don’t know the best way. I could dump the trub and leave...

Because MPH is greater than KTS and sounds more dramatic/significant. All about the spin….

Hi Tess I going to give this a try using passion fruit purée instead of lime. Do you let the beer ferment using the Philly sour and then rack off into another FV and add the passionfruit? If so, how long do you leave it and I assume you don’t add anything else at that point (yeast etc)

Thanks for the replies. Sounds like I can brew, ferment and then bottle on about day 7. I'll go high temp for the yeast flavours. I also received a stainless conical Fermentor….stand by for more questions:)

Evening all. The family have played a blinder this year and gifted me some grain kits, one of which is cashmere DDH from MM which uses Kviek. This isn’t a yeast I have used before and I have done some searching etc and seem to get conflicting info. From what I can work out, it’s going to need...

I made a smoked beer using a peat smoked malt (700g in 5.1kg grain bill) from the Greg Hughes book. Then read it properly and it says beech smoked. Far to smokey and it’s an acquired taste which is better than my usual beers that are usually just awful.

Both great points to consider and many thanks. The pastour sour DDH that my wife likes Felt like it was going to burst my ear drums so I really won’t be able to judge what’s hoppy or sour enough. This could be an interesting experiment!

Thanks for the tip, I will do some more investigating