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Yesterday I brewed a simple lager recipe. (approx. 70% 2-row, 20% wheat malt, 10% corn syrup, 10 Plato SG, 15 IBU) For this brew, I tried my hand at a no-boil/raw ale. I pasturized the wort after run off at 180F for 15 min and then chilled to 75F into primary. My Jovaru yeast showed signs of...

Were you using the same type of hop schedule in all these beers? I've had certain hops give me a sourish flavor.

Getting a cheaper pH meter off Amazon might not hurt either.

As a mostly lager brewer myself, I would try a batch with no acid added and maybe a recipe with a bit more roasted grain such as Vienna or Munich malt to get the pH down a bit more than just pilsner can do. I also would try and get the OG into 12.5-15 Plato range to build a bit more body in the...

I'm sure it's been said before but I prefer brewing lagers and my 4v 15 gal system can turn out 10 gal high gravity decoction mashed batches at 85-90% mash efficiency. Simply can't be done on biab.

Correct state. Wrong city. Buddy Holly was from here.

That's easy. Green Bay, WI.

Märzen mashing in right now.

Yum. HB helles. Aka, tasty lager.

A blend of my tasty lager and wonderful Belgian trippel.

In the middle of an extended boil for 10 gal of dragon's milk clone

Mind sharing the clone recipe coyote?

I just discovered your spreadsheet while researching for my own excel based brewing program. Yours is very well done. I am really enjoying it.

Yes. Been making bread for about 5 years. Always used Fleishmans and assumed that brewers yeast fermented to slowly.

Anybody ever tried to use lager yeast for cold bread fermentation in the fridge? I just kegged 10 gal so I have plenty.

I agree. The dough was a bit slack when I pulled it out of the fridge to rest. I thought about adding 10% by weight more fresh flour but didn't want to wait for it to proof and wanted it to be done in time for my chili. Good eye BTW. Thanks for the recommendation of the fresh loaf.

I did not slash. Or glaze the loaf with anything to darken. Or steam. Baked at 425F for 25 min. This was about as lazy as a loaf as I can make. 50/50 regular bleached white flour and whole wheat flour. It was slightly sour from the weeks fridge rest. Pretty tasty.

Hello. I have lurked this thread for long enough. I've been baking breads for quite a few years now and have recently started the "5 min a day" method. This is today's loaf. Dough fermented in the fridge for a week.

Or a bacteria pellicle. Hard to tell from the picture. Is the white patch fuzzy?