Gebrouwen met Roger Hogers, ASML, als ode aan de Final XY test
Blood Orange Belgian Wit - Partial Mash
Mashed 60 minutes at 150F. Started kettle souring on 2/14/18 at 6 p.m. with 3 GoodBelly StraightShots (plain) doing my normal procedure (bringing up to a boil, chilling down to 95, adjusting pH down to 4.3 which took 6 tsp lactic acid, pitching lacto, purging with CO2, covering with plastic wrap, waiting). My temp reading was slightly off because I didn't stir first, so I actually pitched at 105 ... then I let it free fall. 2/15/18 at 12:30 p.m. the pH had already dropped to 3.4 (temp was 78 ...