Recent content by hopbrad

Ive been on a lager kick lately. I use 34/70 for my Vienna and my light/flaked corn lager. I like how clean they come out with a light sulfur note. But I had a really good lager that had a distinct taste similar to henieken. Apple would be the closest descriptor The danish lager strain wy2042...

This should be in fermentation/yeast forum. dont know how to delete or move it.

Anyone know the yeast they use for their lager. Or closest strain if its proprietary

SG is the same. 13.5p. pH dropped to 3.78. Will check again in the AM

I ended up adding some regular 2-row today just to be safe and have been topping the kettle off with c02. Hoping things work out. I have not been monitoring SG. I'll do that now.

Thanks, I lowered the pH of the wort in the kettle to 4.2 not my mash pH. I couldn't boil since the burner kicked the bucket otherwise I would have. It should be up and running again tomorrow. Since i didn't have a lacto culture on hand I had to use grains and was instructed to lower the pH and...

It is beneficial to lower the pH first to about 4.5 which will help head retention but more importantly create a hostile environment for anything that would create unwanted off flavors/aromas...(vomit-y, cheesey, etc). And let the lacto do its thing. It was an impromtu kettle sour. My burner...

I am brewing a kettle sour, added some lactic acid to bring the pH down to 4.3. I only had acid malt on hand and used that for the lacto instead of Pilsner malt. Not thinking that acid malt is sprayed with lactic acid, I am wondering if that process kills off the lacto on the grain husk?

I am looking for a controlled sour mash method. I am in the US at the moment and want to take down some bacterias to start making some kettle soured beers. Other than the live cultures, are there any other easy options for this? Dry preferably, like Probiotic pills, or are there any dry yogurt...

couple questions on bottling soda. 1. Can you bottle soda from a beer gun or is the carb level/foam too much? I'd like to start doing a Hibiscus Lime soda as a non alcoholic option, and as a rum mixer(we are in the tropics :cool:). and am thinking it might be cool to have some cases of bottles...

I recently bought a multi-tip jet burner for my setup and am having an issue controlling the flame. Shouldn't a regulator take care of the flame? Mine is throwing out a massive flame and the regulator is not doing anything to tone it down. Wondering if there is another way to control this, like...

Thats the flavor! Ill give Cashmere hops a try when I can get my hands on them. I've used lactose once on a guava shake ipa, turned out great but i tend to favor the non lactosed NEIPAs a bit better, atleast on the commercial styles. I might try mashing a tad higher and may almost completely cut...

Is anyone getting the melon flavor our of their NEIPAs? Most Tired Hands beers has the flavor I am going after. I think it has to do with the yeast and malt. Its kind of like a sweetness that comes thru. I've tried London Ale, conan, 644 and some blends of them. LA3 seems to be the closest, but...

Nice, thanks for info on the box tubing sizing. The stand is for 2 of the vessels, Hot water and boil kettle. The mash tun will be stand alone. And I have a separate blichmann burner for backup, heating up water, double brews, etc.

What is the best material for a custom brew stand? It will need to support two 65 gallon kettles and will be brewed on about 2x per week in a hot humid climate. Looking for the best! I have a 44 tip jet burner going under each pot. Researching I've found steel box tubing that is then powder...