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I wonder if it is a beer recipe software issue. I only add lactic acid to the mash water. I have only used as much lactic acid as Brewfather tells me to twice. Both times my mash pH was under 5. Since those two cases, I now add about half as much lactic acid. The pH now always comes in the 5.4 - 5.2 range. It got me wondering if the amount of lactic acid is meant to be added across the total mash and sparge water. I guess the other thing could be like you report, Boozer: My starting water pH is actually lower.

Yes. Yeast that produces lactic acid during fermentation. X + Y = Lactic Acid - Maybe one of the scientists among us can explain what X and Y must or could be. Does one of them have to be some type of bacteria or can it be a "safe" chemical, like what is probably in Philly Sour? I am curious about the answer, but not really fussed. I like what I get from Philly Sour and will use it again.

No vinegar. Ferments in the bag, use a big bag, it swells up like a pillow.

Philly sour is not, it is yeast and yeast only.

its pretty scary for the truckies , let me assure you of something , truckies will only put up with so much and they have been following the rules with border crossings across our country. W.A is one place we all would hate to head to as you quite rightly said border closures are a real possibility still for us truckies and mclown dont muck around . W.A think they are a world of their own and they think they can survive without truckies and freight coming into the state and its going to get that way if borders stay closed beyond the 5th of February

Ekuanot IPA. Just over 2 weeks old

good on yer mate ! Nothing wrong with a bit of over sharing...

Happened to me many years ago. Was a coopers stout stored in a tin shed loft. Must have been close to 50c up there. Lol. Lost about half the brew. BTW dont hose then to cool them down, only makes it worse because the bottles shrink. Lol. It was a huge mess. IMO its stout that is most likely to do this and pressure can increase over about 6 months. If you open them you will lose all the beer. I store all mine is a wooden wardrobe. In a tin garage. It provides a small amount of insulation against the heat. The back is covered in a low grade insulation. Perhaps helps a bit. Naturaly ensure all fermentation is complete before bottling.

@iBooz2 yes I knew that when I said it a rice lager will be good one to try.

Hmm...... you could be on to something there @Marty_G, as my recent Pacific Summer Ale does have a sour-ish taste but not like a vinegar-ish taste I reviewed my brew day notes and this is the only batch which I did not pressure ferment and I had added 2 ml of Lactic acid to get mash PH down (rather than use Acidulated malt additions) which took it to a PH of 5.2 inadvertently (a bit too low) maybe because my rainwater PH had suddenly dropped from 7.4 to 6.2 in the last few months ??? (yes I re-calibrate my PH meter every time). So it appears that may have been too much Lactic acid. I am about to send a sample of my rainwater off to a water test lab to reveal its "everything" so I can plan my brews better. So with the big variation of rainwater PH from winter to summer it looks like I will have to test it at least twice a year from now on.

And maybe camel or cow in a solid or fermented state too!

It’s got (amongst other things) malted barley extract, yeast, water and dextrose in it. It’s basically a beer in solid state…

Looks like FNQ delivery times are better than WA at the moment. No truckies want to come here in case the border closes on them and they can't get in.

Hey Al I agree, I just meant the style of crust if it could be replicated. Homemade Pizza is the only way to go.

That's simple enough, I'll give it ago. No vinegar required? Is it fermenting while in the vac bag or "just salting"

@jamiek86, Yeah you are probably right. I have (obviously) no intention of lagering it a Beech-wood cask. It will be just a novelty brew for my mate and just hope it comes off OK with him and his mates. Good fun to try these new brews and see how they turn out and learn from them now that I am doing predominately AG (in recent brewing history).

Sorry Chef Phil, those PG Coles sold so called pizzas are not for me. You could be eating a pet food grade dead cow from the UK or camel meat from Egypt with this stuff, refer ABC program on food substitution and I quote below ingredients. Home made for me or starvation ensues. Country of Origin: Made in United Kingdom FFS - why can't we make them here. But not out of pet food grade protein please? Ingredients: Wheat Flour, Tomato Puree, Mozzarella Cheese (10%) [Milk, Salt, Microbial Rennet, Starter Cultures], Water, Vegetable Oils (Palm, Sunflower), Cooked Manufactured Bacon (3.5%) [Pork, Water, Dextrose, Salt, Smoke Flavouring, Stabiliser (Pyrophosphates), Antioxidant (Sodium Ascorbate), Preservative (Sodium Nitrite)], Fermented Pepperoni - Heat Treated (3.5%) [Pork, Pork Fat, Salt, Spices, Dextrose, Herb Extract (Rosemary Extract), Spice Extracts, Antioxidants (315, 316), Preservative (Sodium Nitrite), Starter Cultures], Green Capsicum (2.5%), Red Onions (2.5%), Red Capsicum (2.5%), Yeast, Salt, Thickeners (Modified Potato Starch, Guar Gum), Sugar, Barley Malt Extract, Emulsifier (472e), Acidity Regulators (Calcium Carbonates, Calcium Phosphates, Ascorbic Acid), Garlic, Herbs and Spices, Flavour, Vitamins (Niacin (B3), Thiamin (B1)), Mineral (Iron)" Do I need to quote more sheet? Not for me. All Aussie or SA fresh produce/ingredients would taste and be much better as you know.

Lactic acid, it is still bacterial fermentation and tastes like vinegar to me. Not that I am knocking it. The thing about craft brewing there are plenty of brews some people love them and some don't like them. Like the Captain and his dislike of the biggest selling style in the world, Lager. Two of my least favorite styles are very popular right now, fruit sours and milk stouts.

Homemade Pizza will always be one of my favourite things to eat, although I am very fussy with my pastry/bases, I like them thin & crispy but I am not so fussed with sourdough - I do like it but I have become a fan of stuffed crust cheese like Papa Giuseppe's. They are awesome & nice & crispy & full of flavour, but homemade is best. Cheers.

Yes it was a great day for it (locally speaking) absolutely a beautiful summers day with just a slight breeze, love it. I wish I had gone out in the bays fishing then been able to come home to a few beers and a pizza. Gee I am really hungry now for a homemade pizza so will sneak one in for dinner on the next night or two. Will have to feed and fire up one of the sourdough starters tonight so in time for prep-work.

Good to know @Itinerant Peasant , I could not have you "not having any frothy" in your frothy's ha ha.. Also good to know you are taking care of yourself during these risky C19 + C20 + C21 + C22 times and looking out for those you come in contact with. Big respect to you bloke. Get gassed up soon so you don't lose that super good trip adviser rating on your post and rail beers ha ha.

Nah, it's all good. Colin has bags but I'm lazy. The half year bulk buy works well. You will be welcome to join too. The only reason it's late is Rob did not want to order due to the rain/ floods. He owns Macalisters in Smithfield. Nah, no issues, big buckets from bunnings cover it.

Yes this is one of my concerns with moving up to FNQ. Whilst I live in Melbourne at present, I can have anything I want or need in a couple of hours. If I go and live "up there" (or "up here" as that beer ad says) I would have to wait a couple of days minimum in normal circumstances to get what I need locally but things have changed big time and now for FNQ -ers its now wait a couple of weeks at least. Would have to think about bigger orders with longer lead times and proper storage containers and space. The risk of malt grains going moldy over the wet season would be a problem too. Good luck with the two-can K & K.

Cheers mate, I'll give that a go. I've got a vac sealer so all good

If they're not ready, you simply put them back on the shelf and let the yeast continue. It'll take a little extra time but should be fine. If there is food, the yeast will wake up again. If that wasn't the case, you couldn't successfully bottle condition after a cold crash.