Recent content by adrock430

I'm thinking of adding 1 g to 4 g to krausen. My thought process is that yeast would start digesting that and I'll have yeast at the same stage in the fermenter as a high krausen externally. I use the same yeast for all my lagers, pitch and aerate well. I'm starting to think it is the low FAN...

Hi, brewing my fourth iteration of a light lager, seem to keep having diacetyl problems with this style. Not so with other lagers. I've been krausening with quart of high krausen starter to reduce diacetyl. Question on krausening, any problem just adding fresh wort, saved from the brewday...

I'm thinking I may just bottle from the keg using some contraption with low psi, maybe purge bottles first with co2, but the blichmann gun is out of the question money wise.

I don't do that, will add that to process for sure

If your not using crystal, mashing low, and using O2, I'd strongly suspect pitch rates. Use s-o5 as your Chico strain, it's more attenuative than 001 and 1056. Brew an APA with one pack and re-pitch 500 mls/1 pint unwashed cake into the new IPA, and I bet you crack 1.008

Hi all, Been brewing a few years and have stashed a couple older beers at this point up to 3 yrs now. Problem is, they're getting too oxidized to last that long, especially strong dark beers. I know these beers keep that long, so how do I reduce O2 when bottling? I keg, but not these beers...

Oil immersion is your best bet, especially if you stained...

Thanks, I know some vary their kettle pH based on beer type and was wondering if some had a thought on whether the final boil pH should be on the higher or lower side of 5.1-5.3

Any thoughts on proper mash and kettle pH for a best bitter? Thanks, Adam

I added a 0.5 of both TF-brown malt and CM-wheat

I'd like to add a 0.5 split of brown malt, close out the 0.5 of wheat, and maybe add some crystal splits...lemme know if you can add me to the spreadsheet. Thanks, Adam

Wow, didn't know that it'd be this weekend, thought it was going to be further out. I won't be able to make it, can someone pick up my four bags for me? I'm in the Boston area

I repitched ECY20 and there's a good deal of ethyl acetate in it, will have to blend. But this is an n of one, and wild ferments do as they please. I'd go heavy on the sacc you add (any saison would do, as well as chico) and be careful with the amount of the ECY slurry. Next lambic I do will...

I'd double the amount of hops. These hops are low AA varieties, also meaning they have lower amounts of total oils, so less flavor per ounce vs. American hops.

I've closed out the dmun split and added three bags Would be open to a brown malt split if someone was interested.