Recent content by onpointbrewing

All items have SOLD.

@flukewachi Are you willing to pay for shipping?

Nice tip. I'll have to order one and give it a try.

That condenser lid is awesome. I think it's a game changer for indoor electric brewing. After using it, I can't imagine going back. My only minor gripe is the 4" port - I have to use the triclamp to get the plexiglass to stay on, and taking it off for additions is a pain because it's obviously...

Tilt and Inkbird are SOLD.

Sorry for the slow responses on these...busy week! Tempting, but I think I am only interested in Unitanks at the moment. Thanks for inquiring. Grand Rapids, close to 28th and Cascade. We're close - we should brew sometime! Nice to hear there are some HBT members nearby! I do use it to dump...

Haha. I feel ya 👊

I have a 7 gal SS Brewtech Unitank that I’d like to sell or make some sort of trade for the 14 gal version because I’m now making 10 gal batches. The unitank has been well cared for and is in excellent condition. It only has 4 batches on it and was purchased in early 2020. It has the optional...

Thanks - I'll check these out. If there is a particular style that would be easier to execute (or harder), that might be helpful to know. Yeah, you're right. Although, with an under pitch, I think those flavors can be achieved at lower temps. I use a Voss a lot in all other styles. It pairs...

I've poured my first glass of the Berliner Weisse I made using the fast souring method, and thought I'd share my results. I made a 5.5 gal batch. 4.3 lbs Pilsner and 3 lbs White Wheat malt, mashed at 149F for 90 min. Boiled for 45 min. Chilled to 90F and pitched a pouch of Omega Voss. Let it...

First, thanks for starting this thread. I am planning to brew my first sour (probably a Berliner Wiesse, fermented with Voss), and I find your method very approachable for a first-time sour brewer. I do have a couple of follow-up questions: Just to be 100% clear - is there a certain temp that...

The more I drink it, the more I think you're correct... I tend to be overly analytical and critical of my own beers. However, I do think there is merit to the idea that Mg is causing some sharpness and I am misinterpreting it as tartness. I look forward to tasting the next beer in the pipeline...

Ok thanks. I'll leave that out going forward.

The way you worded your post makes me think you have a theory as to the cause....and now I'm curious.

That’s really interesting you bring that up. As I was looking back at my mineral additions, I noted a difference between the two of my beers - MgSO4. I hadn’t used it before I read something about getting Mg levels above 30 ppm for NEIPAs. I guess the NEIPA turned out nicely and I just assumed...