Hello all, I've recently started kettle-souring using the leftover whey from home-made ricotta and the results have been so good that colleagues are offering me money to make more. Apart from a few mentions that whey can be used as a source of lacto I haven't been able to find any specific...
I've cooked up old weet-bix (and corn flakes) to add extra body to extract brews. Also stale (but not mouldy) bread, especially sour dough or baguettes.
After 20+ years of extract brewing I invested in a Grainfather last year and am thoroughly enjoying the versatility but still alternate between AG brews and extract brews. I tend to do an AG once a month and then "hot-tub" a complimentary extract brew on bottling day to make the most of the...