Hey All! I'm curious about Kettle souring with Yogurt. I've heard a lot about this going around with local breweries. Just curious if anyone has any tips/specific yogurts they like to use. Really going for highly fruited sours like The Answer Cheers

Cheers to that! Hmm great question...I'm originally from Central pa myself so I have to go Yuengling!!!

That's exactly when I went to 3 gallons as well. My kettle when filled with 3 gallons is just barely over the minimum line. I've been using a 5 gal. kettle

Here's a pic. Turned out pretty cool! The blueberry and vanilla hits the nose with a finish of citrus hops. The flavor comes through pretty nicely with the blueberry but finishes more like a NEIPA style. It sits right around 4.4% so its more of a session IPA but hey that's ok too haha!

I like that setup!! Best thing is after you get a good mash out of it you can turn around and cook a fantastic steak with the anova

Its great! I'll upload some pictures shortly :)

Thanks!

Thanks look forward to learning all I can from you great brewers!

It is definitely different haha. It’s a tad sweet, which next batch I’d probably cut down on the lactose but it’s play on the milkshake style. Thanks!

Yes i agree that heating it alone with just the stick takes forever (roughly 45 mins or so). The last couple batches I’ve supplemented with my stovetop making it a no brainer moving forward. The BT phone is the best feature haha! I’ve been cooking for years with it when I realized one day this...

Hi all, I’ve been brewing about 3 years. started extract now I’m doing 3 gal biab batches out of my Philly apartment. I live close to Tired hands so lately I’ve been brewing hazy IPAs Last batch I made a blueberry vanilla IPA, but I really want to explore sours especially when it comes to...

Thanks for your input! Yeah last brew I was having that issue so I used like a metal straining spoon between the element and bag. Worked well but next batch i'm going to maybe put it in a hop spider?

Hey All, New member here and I'm a BIAB brewer due to the lack of space in my current apartment. I do small batches 1-3 gallons, and recently I've been using my Anova Sous Vide to do my mash. It works extremely well, and was curious if anyone does this also, and if so any recommendations you...