Recent content by adixon3

Straight from the White Labs website: This Belgian strain, traditionally used for wild yeast fermentations, produces a slightly tart beer with delicate mango and pineapple characteristics. It can also be used to produce effervescence when bottle-conditioning. Ferments quicker than typical...

Change the yeast that's not a typical yeast strain used for a NEIPA, WLP644 is used for wild yeast fermentation which makes the beer naturally bitter. wlp007 or wyeast 1318

If you ever go back to Canada here's a couple of places you might find Kungaroo https://boshkungbrewing.com/where-to-buy/ Here's the brewery phone number +1 705-489-4554

Just a rough estimate I would say: 10 lbs 2 Row 1 lb White Wheat (instead of Raw Wheat) 1 lb Flaked Oats .8 oz Crystal 40 1 oz Simcoe @ 60 Min 1.5 oz Citra @ 20 Min 1.5 oz Centennial @ 20 Min Dry Hop 5 days 1.5 oz Citra 1.5 oz Centennial

Try a Lipoxygenase Rest(fatty acid rest for the free long-chain sugar molecules) between 113-131 for 30 minutes

Yes, Scandinavian IPA 5 gallon Batch: OG 1.085 FG 1.010 IBU 87 SRM 8 ABV% 9.5 Mash at 148F 9lbs Marris Otter 10lbs Vienna Malt 60-Minute Boil 1.4oz Cascade at FWH 1.2oz Cascade 60 min .70oz Columbus 60 min .60oz Cascade 30 min 2 Whirlfloc Tabs or 2 tsp Irish Moss 15 min 3.5oz Riwaka 5 min...

It really depends on the style but, I've always used 1/4 tsp of corn sugar per 12oz bottle, 1/2 tsp per 22oz

That sucks Dude!!!!:)

My water company has exact numbers posted on their website that change yearly

I was saying just use the 5 lbs of 2 row and 4.5 lbs of Marris Otter to substitute the extracts

If your water supplier has a website they may release an annual water report you may be able to get there latest water readings and plug those readings into Bru'n water and compare that to what you get back from Ward Labs. It may save you some time in the future.

Go with that and see how it comes out

I don't have a ph meter, but I want to add some wood cubes to it before I bottle. what should I do?

Brewed a Farmhouse Ale in April of this year using Wyeast 3711(French Saison) OG was 1.058 was in primary for 12 days it finished at 1.011 on May 5th Transferred it to secondary and pitched 1 vial of wlp655 Belgian Sour mix it been in secondary for 3 months I checked the gravity today and it's...

I know this is an old thread but for future reference, I get my Spelt malt from a local health food store it's about $2.00 lb