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Interesting. Why do they go through so much treatment for the municipal water? Is the source water really poor?

Are you saying the municipal water supply they use doesn’t have or has almost no minerals? How does the city do that? Membranes?

I would guess that this has a lot to do with the mineral content of the water in the malt house as well. Not only the barley contribution.

Yea Yeah I feel like Schwarzbier is a north german thing. Franconia does them but that’s north compared to Munich.

German beer is very special. Especially if you aren’t buying in stateside. What was your favorite lagerbier hell from the trip?

Never been to Oktoberfest but hear it’s a **** show. Too bad we aren’t neighbors- we could split some Ireks bags from OK.

Honestly I have never used any of the craft malts. I have this thing where I assume the product will be inconsistent or poor quality. It seems like the bug producers put out consistent quality. I should give them a try sometime. I think overall the Ireks baking products are the bulk of their...

Yeah it was Tx Brew or whateve. They were great and had everything. It’s a real bummer. Looks like the store in OK is good to go. Unfortunately shipping to MI is costly. That’s my fault though. I’ll be buying from OK. Prairie malt doesn‘t ship to individuals. I hope Ireks can gain some market...

I’d rather add some DME or use a lot more malt than boil for 2- 3 hours. But that’s just my preference. Even with lots of malt/poor efficiency. probably still can’t get to 25p with an hour boil- unless the mash is THICCC

Hey all, Does anyone have a reliable homebrew quantity supply for Ireks products? Mine has fallen through unfortunately. This is beside the point of the thread but I really find their malt to be excellent. Great flavor, DP, extract, pH drop etc I think the next best which is readily...

😂 An office keg!

Just like that. Bought one from brewhardware

This is what I’m looking for, thanks! Not that it matters but I’m wanting one so that I can naturally carb a lager in my little fermenter and transfer it without degassing said holy grail of fermentation.

I’d like to somehow get a pressure gauge rigged up on a corny keg. I really only need it to live on the keg during filling or maybe storage. I had in mind that I could thread a T fitting onto a 1/4 white ball lock connector, a pressure gauge, and some sort of a needle valve. But I’m having...

I’m curious if you have made any comparisons to come to a conclusion. Did you send in two samples of your own? I’d contribute to the research project. Make some trash beer with only distilled water and one with known minerals added with same malt/hops. Of course this will vary by malt but I’d...

I’m making an IPA with the 34/70 starter method this weekend. Pitch at 66, temp set at 68. Not a Cold IPA!

I feel like 2007 is more like 34/70 than the 2124 but haven’t used it in 6+ years, or even properly back then.

I agree and the specs seem to check out. https://www.hefebank-weihenstephan.de/en/products/yeast/bierhefen-untergaerig-bruchhefe/w-34-70/

Fair question. I assume not all would agree with my logic but here goes: I don’t do cell counts with my yeast starters but in my experience as long as something isn’t wack, you will get 120-150m cells per ml. So In trying to get a big starter with a lot of new cells, I try to use less yeast...

I know this wasn’t directed at me but as I outlined in my op I think it’s important to make a starter from a small amount of the pack. I don’t have much issue with direct pitching dry ale yeasts but with dry lager, a starter of some sort is very helpful. I’m going to guess it’s a function of...