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I recently used Lallemand dry Voss with the MoreBeer all-grains pils kit. Turned out very good. The orange flavor is a lot more subdued than I expected, I don’t detect it much at all. It is slightly tart, but pleasant, and certainly not a traditional pilsner. Tasty batch though! It won’t last...

I’m with OpenSights. I normally mill at the LHBS (and hence don’t condition), but will remember this technique for future use. Thanks for the tip!

Not all heroes wear capes. Three cheers for rice hulls!

Thanks for sharing your experience with us! I brewed a wheat beer last month (~60/40 wheat/vienna, 75m @ 152 -- bottled today) before reading your post here and I used the Munich Lallemand yeast. I am shocked by the outcome given the manufacturer's description of this yeast. This is one of the...

I know this post is pretty dead, but figured I would share some info anyway. I also bought the 4-pack with Pekko hops and recently used them as the lone hop in a Czech-inspired pilsner. I think it turned out well and definitely has a lot of noble hop characteristics. Last year, I made a similar...

Great, thanks for the advice! I usually put it straight in the fridge after it builds up a little effervescence anyway. It's not crazy sour, so I'm thinking something like 70/30. About the perception of the upper limit of sourness for a sour beer. Honestly, I would probably drink it like it...

Hi all, I've made a few batches of Kombucha now following the advice and guides on this forum. They've all turned out great and I have a very healthy SCOBY! So, thanks to everyone! I let this current batch sit a little too long and it's a tad too vinegar-y. Is there any problem in diluting...

Bump!

Still have them for $45 OBO -- any offer's a good one!

Hi all, I have 19 assorted amber and clear 32oz EZ Cap bottles I'm selling for $45. All of them have the wire tops and the gaskets are in good shape. They've been used 1-2 times. I live in Chicago and would like to sell them locally. I am not willing to ship. Thanks!

It just so turns out this batch has raspberries in it! I had a pound of wild black raspberries my dad collected frozen from last year that I added once I reached FG. In hindsight, I wish I would have split it prior to adding the berries. The sample I tasted (prior to berries) when I took a...

I hadn't considered using wine. While I don't think this is the best batch for it, I'll definitely keep it in my repertoire for later.

I'm not worried about sanitization. I probably won't even steam since this batch is over 13% ABV. I was more curious if anyone had ever, for instance, split a batch into oak+spirit and oak only. I've read that people will steam about 20 minutes. I also came across (I can't remember where)...

I have an enormous Belgian (1.112 OG, currently 1.012) that I would like to add some mild oaky flavors too. It seems most everybody soaks their oak in some type of spirits prior to adding (some even adding all the soaking liquor to the beer!). But, why soak the oak? I'm certain it adds the...

I ended up going with Bitters: A Spirited History of a Classic Cure-all by Brad Parsons. I thumbed through it for a bit before wrapping it and I enjoyed it. It has enough history and other information to be enjoyable to read, alongside a good helping of recipes.

I don't squeeze at all. I put a cooling rack (like used for cookies or cakes) on top of my brew kettle and rest the bag on top of this, allowing it to drip into the pot. I heat the volume of water I need to top off to my pre-boil volume and pour that with a large ladle over the grain bag as a...

Thanks for the great suggestions! Only one of these was on my radar, I'll check the others out.

Hello all! I'm looking for suggestions for a good book on cocktails and bitters (possibly make-your-own bitters) as a Christmas gift for a friend. He's a fairly skilled amateur mixologist, a scientist by trade, and has quite a complement of glassware -- so it doesn't need to be a beginner's...

It was 5 weeks in primary! At least it freed up a carboy, got more yeast doing it'a thing now ;)