Recent content by Magnus314

I figured it out: https://www.rockstarbrewer.com/how-dry-hop-creep-causes-diacetyl-in-beer-and-how-brewers-can-minimise-the-risk/ And I believe Amylo makes it worse.

It's been awhile, but I remember this conversation back in the day came down to the Craft Brewer's Association or some such decided that Sam Adams and Yuengling were "craft" and that made the whole thing look way huger... But overall, beer drinking was down, so craft's % of all beer was up, but...

I'm with you. The problem I've been running into is more along the lines of a VERY "green" beer flavor - hint of diacetyl? - and a HARSH hop flavor. I've been using smaller and smaller amounts of hops each batch, hoping to cut down on the harsh/green/vegaetal notes in the hop presence, but it...

Just that there's not much to hide behind, a little oxidation (or diacetyl or any other flaw), would seem to go a long way in a beer like this.

How are you guys dry hopping this? I would think with the low FG oxidation would be a bigger problem than in a "thicker" beer.

That bucket heater plus a temp controller is what you'd probably want. No additional space required, it all fits in or on your mash tun.

If you're going to keep it at 60's+ fahrenheit, doesn't really matter, and probably better if you wait for it to drop its yeast. If you're trying to crash it before totally dry, rack and crash before it stops bubbling, according to taste. I like to rack and crash to end up at 1.004 - so rack...

My BIAB mash process hot side is:all stainless, grain milled immediately before mash in, grain poured all at once into the kettle on top of the water and allowed to sink on its own before very light stirring to incorporate and break up dough balls, with the kettle mash tun filled to absolute max...

My best "LODO-est" pilsner/Helles to date has been my normal BIAB with very little different on the hot side and near-perfect on the cold side.

By "low acid" you mean higher pH, right? So generally speaking juice is safe?

Let me be straight and say I don't know anything about Botulism. Pruno, yes... Botulism, no :) But I don't think I've ever heard of anyone getting botulism from fermenting fruit. Isn't there some kind of ph and protein requirement for botulism?

Add it to a cheap gallon of store bought juice that you shake up first to add a little oxygen. Crack the cap open just a little so CO2 can escape. If the resulting cider is good, you'll have your own homegrown yeast that no one else can duplicate, and a lot of it. If it's bad you're only out a...

What was your FG? Caramel malt taste without residual sugars would be great!

You're good! I do it all the time with different yeasts, dry hops, etc. as an easy way to get some variety out of one batch. As far as dry hops, most recipes are 5 gallons scaled up by three so dry hops are probably fine divided by three. Boil hops not so. If you use different yeasts you have...

The big difference is zinc. Beer yeast need it.