I find it hard to believe Diaego is leaving Guinness up to an unpredictable process like sour mashing. Any lactic acid in the beer is likely dosed with straight lactic acid in the kettle or after fermentation.
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I'm not sure I would be too confident about whatever bugs have found their way on to grocery store oranges. Just imagine the places they have been before they made it to your beer. I guess it doesn't hurt to try to ferment with them, but I would be sure to test that the pH has dropped as well as the gravity before I put it in my mouth.
For those with 3724 experience, about what final gravity should I expect from this grain bill?
I've always wanted to try carafoam, and Toby's recent bio post reminded me of it. But do I really need it with that wheat? If I removed it I'd likely just up the wheat malt to 20%.
I'm considering adding some Brett B towards the end of fermentation. When would be the best time to pitch this, especially considering that I'll be fermenting the beer at 90 degrees? I was thinking of transfering to secondary when the beer gets down to between 1.020 and 1.015, pitching the bret, and finishing fermentation at my usual closet temperature of about 71 degrees.
I had an unfortunate client that called me in too late who had this problem with their brewing water and the resulting beers came out very acidic. With nearly 300 bbls of acidic beer that they ultimately had to waste, the economic impact was the end for that brewery.
The "glutton for punishment" comment was in reference to bottling beer. I do not know many people who bottled their batches for much more than a year, and that was back in the bad old days. It appears that you have been brewing for several years, and you still bottle.