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Yeah biofine fine rates and how you add it will really determine your clarity

Do you make water adjustment? Do you have a water softener? Tasting salt would certainly be a water chemistry issue

I know a lot of folks are turned off by it now (this I never understood) but honey malt is a great choice. It’s 25L and at 3-5%(og dependent as its percentage should go down and og goes up) it adds sweetness and a nice light orange tone

Hahaha negra modelo is an altbeir if IRC , so I think your fine

like you said though, you were in the mix. The mini bos def is based on preference. If you haven’t tried this before you shou; send the same beer to 3 comps that are close in date to each other. I think you’ll be amazed on how different the beers will be judge. It def eye opening and you see how...

Solid score ma! But absolutel mini bos are tough. In a Chicago comp this past fall I scored a 43, 42,41 and didn’t metal with any of the 3 beers lol

I don’t think he was knocking you or atleast I didn’t read it that way, but high dryhop loads with agitation gives that “milky” haze look. Especially if using southern hemisphere hops with high polyphenol content. Beer looks great. That’s said, The Dirty Glass Mafia is going to be all over you...

Sounds to me like folks are experiencing acetaldehyde because they aren’t raising temp at the end of fermentation and giving the beer a chance to clean its self up. For those unfamiliar, it’s a precursor to ethanol and taste like Granny Smith apples or cider. Which would be a twangy tart...

I would assume the ph would stay the same or even drop due to bottle conditioning and increased floccuatuon

This isn’t necessarily directed at you per se but for everyone. We can’t make claims about a specific yeast strain having a greater ph drop in fermentation (increasing acidity) without an accurate ph reading. There are many things that can cause off flavors that can be described as a twang.

Says you’re a sociopath lol

Went to fidens last night for dinner. A few beers while I prep the ribs

Thanks brother. I did use biofine at 3.5ml per gallon, so it got help

Lme is definitely darker than dme especially if it’s old as the lme itself can oxidize. I would just suggest always keeping 3 lbs of Pilsner lite and Bavarian wheat DME on hand. When I brew triple IPAs, instead of maxing out my mash ton I’ll use about 10-15% dme. Bavarian wheat dme is my main...

Hmmm. Which dme are you using? Pilsner lite dme is a touch darker than when using just Pilsner malt but literally only a touch. I’d say max, 4.5-5 SRM. I also wait to add most of my dme at flame out.

Check and it’s briess dme they carry for Pilsen lite

For bittnerness I use about a 1.0 BU/GU ratio. So this beer was 70 ibus. Whirlpool rate was just about 1 oz per gallon. Dryhop was 2oz per gallon

To tell you the truth, I don’t even recall and I bought it from my local. I believe they only carry Briess Dme though. I can give them a shout though if you’d like

Didn’t realize I didn’t post the recipe earlier but I brewed a really simple modern west 100% Pilsner dme (no grain at all) Yeast: us05 1.069 1.011 Abv: 7.6% Hotside 2:1 Mosiac Talus Dryhop 2:2:1 Mosaic cryo Nectaron Talus Ended up taking a silver at Homebrew alley this past weekend. So...

Gotcha. All fine and well. I will say that if you are racking onto a yeast cake of 007, then this will be 100% or nearly 100% of the character you will get as the verdant won’t even have an opportunity to get through the growth phase before it is out competed by the 007 due to the massive...