Recent content by BenS

Yesterday I brewed a simple lager recipe. (approx. 70% 2-row, 20% wheat malt, 10% corn syrup, 10 Plato SG, 15 IBU) For this brew, I tried my hand at a no-boil/raw ale. I pasturized the wort after run off at 180F for 15 min and then chilled to 75F into primary. My Jovaru yeast showed signs of...

Were you using the same type of hop schedule in all these beers? I've had certain hops give me a sourish flavor.

Getting a cheaper pH meter off Amazon might not hurt either.

As a mostly lager brewer myself, I would try a batch with no acid added and maybe a recipe with a bit more roasted grain such as Vienna or Munich malt to get the pH down a bit more than just pilsner can do. I also would try and get the OG into 12.5-15 Plato range to build a bit more body in the...

I'm sure it's been said before but I prefer brewing lagers and my 4v 15 gal system can turn out 10 gal high gravity decoction mashed batches at 85-90% mash efficiency. Simply can't be done on biab.

Correct state. Wrong city. Buddy Holly was from here.

That's easy. Green Bay, WI.

Märzen mashing in right now.

Yum. HB helles. Aka, tasty lager.

A blend of my tasty lager and wonderful Belgian trippel.

In the middle of an extended boil for 10 gal of dragon's milk clone

Mind sharing the clone recipe coyote?

I just discovered your spreadsheet while researching for my own excel based brewing program. Yours is very well done. I am really enjoying it.

Yes. Been making bread for about 5 years. Always used Fleishmans and assumed that brewers yeast fermented to slowly.