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We do standard kettle sour practices on our end and lowering the ph to about 4.4-4.5 before pitching lacto makes a world of difference ...

Hi you brilliant brewing minds. I am looking to gain some real world insight into adjusting pitching rates for various batch ...

Hey Jason. We are putting lacto in the fermenter and souring 24h, after we add yeast. But in another product, we do ...

Hi Dominic, That is a frequent problem. Generally speaking the addition of 3-5 ppm of Tetra Iso Extract can do a lot ...

Are you doing kettle sours? Jason Brenden Head Brewer and Director of Operations Bridger Brewing 2 ...

Thank you everyone for your inputs! Lot's to consider here. What we found as Roger pointed out was we were superheating our ...

Hi all. I do know that I've seen some post here on this subject but cannot find them or maybe we have new research on the ...

Jumping in a little late here, but yes, GC-MS is one of the main ways people approach ethyl carbamate analysis, especially when ...

This message was posted by a user wishing to remain anonymous The short answer is urea + ethanol = EC. Urea is commonly used ...

Recognizing this thread is old I still wanted to point to an excellent paper on this topic: Ethyl Carbamate in Fermented Beverages: ...