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I have tried it and like most people who have attempted it the amount of alcohol boiled off isn't much. I did a 180F "boil" on a finished Pilsner for 30 mins with a hop addition for flavor/aroma. It definitely didn't boil off too much alcohol. Still getting slight buzz after 2 pints. It was more...

The beer is almost fully carbed and mostly clear already. The aroma is sweet malt and slight caramel. Lighter body but not thin. The flavor starts with some caramel and finishes with light toasted bread character. May be a bit better finishing around 1.012 for little more crispness. Definitely...

I'll let you know when try it carbed up but the hydrometer sample today was pretty good. It didn't seem as crisp as should be and had a bit of sweet wort taste to it from higher final gravity. However the lager I did before this one had similar taste and ended up being really nice once it was...

And the final gravity ended up at 1.015 making it a grand 1.3%. Taking it out of cooler today for diacetyl rest. Already quite clear so should have it carbed and ready in 1-2 weeks

I just brewed a session Oktoberfest homebrew at work yesterday while brewing a 15 bbl batch. I'll let you know how it comes out. I've been trying to perfect process for creating non-thin super session beers. There is very little info on creating beers like this. I have been looking into non...

We do a session ipa with more of a NEIPA water profile. I would cut the sugar that would thin it out and mash high. We mash at 162F and pitch .7 E6 cells of 002 and it still chugs down from 1.044 to 1.014. Definitely good idea to use carapils, wheat, oats or more flavorful base malt, or some...

Use the us05. We kettle sour our Berliner to 3.15 then pitch us05 and it takes it down from 1.032 and drops pH a tad more. I'm very interested in this beer as I've been considering how to make successful soured ipa. Brooklyn had the Bel Air that was really good. I think just a little tartness...

We mash our session IPA at 161F and it finishes around 1.013, down from 1.044, for 4% using wlp002. Also carb it around 2.35-2.4 vols for a smoother, maltier body which definitely helps. It's mainly 2 row with 5% crystal 60, 5% biscuit, and 5% Munich 2. I think it would definitely help to change...

We have used it in the brewery before in the kettle, the fermenter, and blowoff buckets. I think the cellarman uses it in his 3 bbl boils but it does nothing at prescribed dosage in the fermenters. Now it's just used to prevent massive amounts of foam by adding to the blowoff buckets but still...

You can if you add convertase! 1.011!

Can ferment a blonde ale with white wine yeast, I've tried it before and was well received. I've also seen it mentioned recently where someone did a smash with pils and Nelson Hops, fermented with Belgian Ardennes yeast and said was very much like white wine. I this article, Front St Brewery...

Exact same recipes in terms of malt 48.7% 2 row, 48.7% wheat and 2.5% acid malt. The first had 4 IBUs and 2nd had 3 IBUs of old EKG. 1st batch started at 1.035 and finished at 1.006. Which seems common with the use of Brett primaries for me. I guess I'll keep monitoring it and just chalk it...

I pitched the dregs from a Hottenroth bottle into a gallon batch and got a nicely tart Berliner Weiss that I bottled up in 3 weeks time. No other yeast was added. I then pitched the leftovers from that batch into this 5.5 gallon batch where after 2 weeks a significant Brett pellicle has...

Belle Saison yeast is pretty much like a wheat yeast, I didn't get much out of it fermenting around 75-80.

I've never used 6 row in my cream ale because there is talk about it adding a grainy character. Of course I wouldn't know because I've never used it. I usually do about 80% 2 row and 20% flaked corn, still hit same efficiency with the 2 row. I've used liberty and cascade hops and the cascade one...

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I would also suggest water chemistry as the source of problems. My first major improvement to my beers was solid fermentation temp control; how do you control this aspect? Then mash ph control has been helping a lot to give me better tasting and clearer beers. I follow the primer in Brew Science...

I received my MW102 pH meter about 8 days ago, calibrated it, and have already put it to good use. Thanks for the sound advice, after looking at EZ Water and Bru'n Water spreadsheets, I ditched this 1st spreadsheet I found. I also was able to locate a Glacier RO water machine through their...

Irish moss helped me a tiny bit but recently I have started adjusting my water chemistry. Every batch that I have added CaCl to has been crystal clear and without chill haze. Palmers website has a reference to the effect of calcium: http://www.howtobrew.com/section3/chapter15-1.html With a...

I usually throw some black patent on top of the mash right before I sparge to make my black IPA- usually 5% of whatever my mash grain bill was. It gets really dark and extracts a tiny bit of roast. If you're looking to add color now I'm not sure how that could be done. There is Sinamar extract...