Search results

Thanks. I ordered some. You are right why waste $12 to save $3? So cheap sometimes...

I have not used CaCl in my cheese making yet and would like to try it. I do not have any but I do have the dry CaCl that I add to my brewing water to adjust the mineral ions. Do you think I could use that in my milk for a firmer curd and if so how do I calculate the the 33% concentration that...

How did this Pilsner turn out? I want to do one and I have been afraid that if I went with Palmer's numbers the yeast would not Flocculate.

Has anyone used Palmer's Pilsen Water Profile for a Bohemian Pils? I recently heard him on Brew Strong say that you need 50ppm Ca for the yeast to Flocculate and his profile has Pilsen at 10ppm. I was about to do a pils and was going to use his water profile for the recipe and now I am afraid...

@Randar, nice job. I was hoping to get some of that smokey flavor without adding peated malt. So many people add ingredients to Scottish ales that are not historically accurate. If you don't mind me asking what grain bill and hopping schedule did you use? I did 94.5% Golden Promise, 4% Brown...

I like the packaging of Whitelabs but I have been really pleased with the results of Wyeast. I did a big Scotch Ale with Whitelabs last year and wanted to ferment it cold to get a really clean profile and couldn't get it below 62 degrees F. I am currently doing a similar Scotch Ale with Wyeast...

I was reading about how the original Scottish ales where fermented slowly at really low temps, so i gave it a shot I have a 1087OG Scottish ale fermenting right now at 49-51. I am really impressed that the yeast is still working away at that low temp. Have any of you gotten an ale yeast to...

My username over there is nm1982 I posted the five and will keep posting as long as others reply.