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Would I be right in saying that the ratio would now be 1:2 (ish) with the calcium being 100ppm (ish) plus whatever ppm on the day of the brew? Just trying to figure it all out. Thanks

I started testing my water for Calcium and Alkalinity after reading the write up on this forum. I’ve got a NEIPA planned as a future brew but I’m struggling with the Sulphate:Chloride ratio. It seems this has a major affect on the finished beer. I’ve read the more advanced post on water...

Depends how much you drink? I certainly feel worse the day after twelve bottles than I would do after four. One more never seems to be just one!

Does anyone have any experience brewing with the #38 Aurland strain? I’ve ordered a vial but can’t find any information as such anywhere other than on the Farmhouse Yeast Registery page?

Bugger! I dry hopped last night just after I turned the heater off! I left the fridge door open all night and the temperature had dropped to 26c by first thing this morning so, fingers crossed I’ve no off flavours!

So, it stopped bubbling some time this afternoon and I’ve just taken a gravity reading, it’s down to 1.011 from 1.049 (I used a hydrometer temperature calculator online) in less than 48 hours! Sample tasted really promising, even if it was at 40c! Crazy!! I’ve just turned off the heater and...

I stopped cooling when I’d hit 40c and transferred to a fermenter, gave the wort a good whisk then pitched 10ml of the vial then put the remaining back in the fridge for another day. When I’d put the fermenter in the fridge the inkbird was reading 34c so I know for next time not to cool so much...

Cheers guys! Think I’m off with 9ml and fermenting as high as my fridge will allow!

Forgot to mention, 20liters @ 1050 estimate.

I’ve currently just set the 60min timer for my mash and have a 35ml vial of Voss coming up to room temperature. I’ve not had time to make a starter but have read a lot about under pitching Kveik. Does any know if a can just pitch half of the vial and then grow the remaining on a stir plate at a...

I can’t see it making a difference as long as everything is clean. From some research, apparently you can pitch the capsules 40c and leave to cool to room temperature and the wort still sours.

I got them from Amazon, think they were about £7 delivered. There’s enough for five/six batches to so overall not very expensive at all, next day delivery too.

Yes. I left the wort in my boil kettle whilst the lactobacillus was doing it’s thing. Once it had, the kettle went strait onto the stove to boil and kill off the lacto. Everything post boil was treated as normal. Just to be on the safe side I gave the kettle (and fermenter, once I’d bottled) a...

Can some one please mention the different characteristics between the ‘Voss’ strain & the ‘Loki’ strain? Thanks

Google ‘acid washing yeast’ Some commercial breweries acid wash every fourth pitch and have had the same yeast for years and years :-)

https://www.thehomebrewforum.co.uk/threads/citra-raspberry-kettle-sour.80106/

Citra & Raspberry Kettle Sour using Swanson Probiotics L.Plantarum capsules. 2.1kg Pale Malt 1.4kg Wheat Malt 175g Porridge Oats Mashed at 66c for an hour. I brought 22l up to 100c then cooled to 40c and added 17ml of lactic acid along with 7 Swanson capsules. Next I covered the top of the...

Thanks for the offer regarding the bottle, I’ll see how these tablets fair up compared to what is quoted online I think. Saying that, there is a couple of very good bottle shops in York that might have boon oude gueze on their self, that’s another option worth thinking about.

So, I bought some of the tablets and attempted to sour some wort in my brew fridge over the weekend. After four days (96 hours) there was no noticeable sourness either by taste or ph strips. First brew to go down the sing! I’ve ordered some Swanson tablets which should hopefully arrive today...

I think I might do a little trial to test the viability and place the results in the fridge to use as a starter the following weekend. Am I right in thinking that if I achieve enough ‘souring’ on say a couple of litres of wort in a demijohn, then I can keep that in the fridge and there should...