Recent content by GRBC

I dice the ginger and add it with the cinnamon to a small amount of bourbon on brew day. When the beer is finished, I add the bourbon tincture to the finished beer.

How much phosphoric acid do I need to reduce 7.5 gallons of my NEIPA post-boil wort from pH 5.2 to 4.80?

I got the idea from the Scott Janish blog. IIRC, they do it after the boil & before the WP.

Planning to brew this weekend and have Idaho 7, Moutere, and Nectaron (inspired by noob_brewer) on hand. Here’s what I’m thinking, what would you do differently? Brew Method: All Grain Style Name: Specialty IPA: New England IPA Boil Time: 60 min Batch Size: 7.5 gallons (ending kettle volume)...

Seems More likely to me that they would ferment a measured portion of the base wort with a different yeast (or two) and blend before dry-hopping and naturally carbonating. This is the approach that Scott Janish describes here: Cashmere DIPA with Conan and Hefeweizen Yeast - Scott Janish...

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I used 4mm for both beer & gas. Seemed easier to only have one size of ptc fittings.

Just be careful not to over tighten the duotight 1/4 MPT x PTC fitting into the regulator fitting where the barb was. Ask me how I know...

Does your new place have different water? Chloramine added?

I would guess lactose. Looks like the beer was centrifuged on day 6, and transferred to a brite tank (w/38ppb DO) so I would guess they would try hard avoid any kind of refermentation from hop creep or otherwise at that point?

I have a HERMs setup too. I have to keep the water in the HLT 1-2F above my target mash temp. I believe that if you are recirculating wort for an hour through a herms coil that is sitting at 158, then you are basically mashing at 158.

The brewery is not sterile, so I would guess that there are some non-zero, but trivial number of uninvited yeast/bacteria in the conical. But even if there is cross-contaminated yeast in a brick of S-04, I would guess the amount is so infinitesimally small that the odds of culturing and...

You’re right. It is better to test and know than to assume. I guess I was just hoping that it was a more exciting announcement - that the yeast blend in Julius is confirmed. I’m sure that’s coming eventually.

My best guess is it means you took a slurry of s04, t58 & wb06, streaked then onto Plates, took two colonies of each and compared the DNA markers. S04 & T58 appears to be the same and the wb06 is unreadable. Is that right? If so, I guess it’s. “Duh!” from me. Of course two colonies of yeast...

sorry, I don’t understand. What does this tell you?