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Thank you for the well thought reply. I must admit when I first thought about this I didn’t think it would mesh well at all but when I dove into the flavor profiles a little deeper, it sounded pretty good. I should get earl grey, tangerine and a little citrus from the Idaho and lavender and...

Hi squad, I have a pound of Idaho 7 whole cone hops and a half a pound of EKG pellets in my inventory. I’m looking to do a pale ale but I’ve never used this combo of hops before. It sounds like they might play nice together on paper but which should be the bittering hop and which should I use...

Jimbo's Beerbos Haha I wrote this down as well. I originally thought it was a Belgian Pale but Saison makes sense. Here's what I got for a recipe. All available from Morebeer.com 12 gallon no sparge batch: 20 lbs Wyermann Pils 5 lbs Wyermann Pale Wheat Malt 3 lbs Wyermann Vienna Malt 2 lbs...

I have to share my experience on this topic although it will be slightly off track. I make primarily German lagers and I used to cold crash regularly. I would just drop the temp all the way down from fermentation temps to 32 as rapidly as possible and I was never really fully satisfied with my...

That is a definite yeast killer.

I’m in Phoenix and I used 34/70. Let it be written that I chilled a 10 gallon batch of wort down to 48 degrees in Phoenix in the middle of July. I think I was more excited about that so I was so happy I just threw it it in there after oxygenating without thinking about the temp difference. Other...

During my most recent all grain batch I hydrated a couple of dry yeast packs in some warm water. Afterwards it dawned on me that I was not anywhere close to matching the temperature of my yeast and wort. The yeast would have been around 80 degrees and my wort temp at the time was 50 degrees for...

True. I appreciate the feedback from both of you. I'm thinking I'll do just the CaCl method since I haven't tried this yet. I did not like my last dunkel and I'm pretty sure it was water related. This is one of my favorite styles of beer so I'll be doing some experimentation to try and nail down...

Thank you both for your input. I had to laugh at the Velvet Tiger comment but otherwise this seems like a nice healthy debate. I'll have to make a decision here and I'll come back to post my results in a couple of months.

I'm not unfortunately. Here's what I'm looking at starting w/ R.O. and adding 10 grams of CaCl and nothing else to my 17.8 gallons of mash water (12 gallon no sparge batch). Calcium (ppm) Magnesium (ppm) Sodium (ppm) Sulfate (ppm) Chloride (ppm) 41.3 0.0...

Martin, what would you recommend to increase the calcium levels then? For example if I use the Munich Boiled profile and just started with R/O, I would have to add 11.2 grams of Calcium Chloride just to achieve 44 PPM of Ca on a 12 gallon batch. This would take my Cl to 80.5 ppm which is higher...

I'm obsessed with this beer. Trying to figure it out myself. I made a Dunkel once and it turned out "OK" but nothing like HB. I think I'll be going the simple approach next time with Munich II and Carafa. The foam though......That's part of what makes that beer awesome. It might be time for a...

Best Dunkel Ever. 7 years later.

I recently wrote White Labs about this strain and I got this response: Hi Zachary, I’ve address each question below: Pitching rate: It's going into a kettle sour after some lacto souring and it will be the primary fermenter. Since this strain is already well suited for an acidic...

Looking to purchase a 2 tap kegerator, (2) 5 gal ball lock kegs and a CO2 tank. I live in Northwestern Phoenix area if anyone has anything like that for sale. Text 623-810-5700 Cheers.

Fusel alcohols CAN mellow. Have you tasted it yet?

Well, You could have soured for longer shooting for a PH of around 3.2. You should achieve that after 36 hours or so. You could try putting a little lactic in it to taste. It will definitely make it sour, it will just lack the complexity that the lacto sour has. I've used good belly before and...

So I know this was nearly 3 years ago and all but I'm trying to tackle this project as well. Any feedback on how the beer was and how close you got?

Correct, my usage of "almost" was vague. I used enough to get me to 3 volumes as going more than that was dangerous. I weighed it out and still had some left in the pouch. I've done 3.2 in regular bottles before and they didn't break but it still made me nervous.

Northern brewers priming calculator has Belgian candi syrup as one of the priming options. 10 gallons was almost a 1 lb pouch for my dubbel. (356 grams)