Recent content by eliastheodosis

Too Much Time On My Hands - Styx

Thanks for the updates. Really interesting! As for pH, that's low but not an impossible measurement in this situation. These people checked 9 lambics and the pH ranged from about 3.2 - 3.6. https://www.mdpi.com/2306-5710/3/4/51 They cite an older paper that has a nice graphic tracking alcohol...

Tasting more alcohol could be your head playing tricks on you some too. You see the 1.002 and your brain tastes more alcohol. If it's not tasting dry or thin, then maybe your iSpindel is off some. It could be that the beer just finished lower if you gave it a big repitch of healthy yeast. Maybe...

If it's your first pass I think you need more data points. Maybe you goofed something during the mash or maybe this recipe is going to push up the FG higher like @day_trippr said. If you brew it again and it comes out the same then you really analyze the recipe and process and think about...

I can't find any research for hops that directly relates, but it seems like other organic compounds either don't show an effect of pressure on isomerization or the isomerization effect is only partially reduced. I think you'll be fine throwing in a few T90s. @Miraculix seems right to me. If I...

I can definitely confirm that's how LAB acts in a lacto ferment. Especially running it at 70F. If you run it hot then it can drop to 3.5 pH within a couple days. If your culture is lacto and pedio heavy then this seems possible to me. I think the working pH range for most brewers yeast goes down...

Mr. Tambourine Man - Bob Dylan

Yeah, as far as I know the main function of hops in a mixed culture beer is to control the growth of lactic acid producing bacteria (LAB). Overall, that should roughly control the acidity of the final beer. The iso-α-acids and some other compounds in hops act against certain bacteria and slow or...

Janie's Got a Gun - Aerosmith

No problem at all! I'm glad the first batch worked out :) Overall, the recipe looks good to me. There are definitely some aspects that set it apart but you knew that and you're having fun with it. I enjoy blending noble hops and new world hops and I bet cascade and saaz work well in this...

I don't know. I've been quick to cover the bottle on a commercial bottle of raspberry sour that was a gusher and all it did was deflect and paint my walls and friends in red. Lot of laundry done during that party. 😂

Looks like yeast rafts to me too. When you bottle you're doing another mini fermentation. It would be weird if you didn't see some activity. Give a bottle a try. Take a small sip at first if you're worried. If it doesn't taste off then try more. Honestly, I wouldn't think twice to pour this...

+1 to simpler, balanced beer as @Miraculix and then others mentioned. Bavarian and Bohemian beers are high on the list for me. I also really, really enjoy saisons. I started out brewing those and they worked well for me, so I probably fell into the vicious cycle that @mac_1103 mentioned above...

From a Soon-To-Be Ghost Town - Fruit Bats

Yeah, that just looks like a mix of micro. High O2 is giving you a quick pellicle. It looks like what I usually see called kahm yeast in lacto fermentations. If you only transferred 5% I wonder if it would take some time to further colonize. Going to a vessel with less surface area might help...