Recent content by Althozgraz

aaaah that makes sense, i know we get lots of run off in the spring from the massive amount of snow we get plus last year they released lake water into our source to alleviate flooding.

interesting, im not sure if this is the same but in my water report it says this at the very top Alkalinity-(ppm) - source=286- range - 200-286 finished=117 - range 49-117 so does indicate that my alkalinity is 117?

In other words the only way ill know if im around that 5.4 mark is if i mash in with the grain bill of the brew day and measure post mash in?

okay so i have been making great beer for years now and never went into water chemistry and have never adjusted my water chemistry, until now. i cant make a good lager to save my life they always turn out okay but never have that dry crisp taste of a commercial german example. I looked into my...

use kveik, specifically voss. you can ferment at 68 degrees and be done in a week, it can handle up to 16% roughly without much of any yeast character. you can also dry the yeast for re-use.

I used to do this alot, I have fleet farm 5 gallon buckets with gasketed lids that i would fill with the grain bills of the next three batches i planned to brew. Only reason i stopped was because i ended up using those buckets for other things.

you could try it, i think 170 would be too high but its worth a shot. if u want i can test it myself i have some slurry sitting in a fermenter ready to dry this week and i can try out. another option would be to get one of those food dehydraters for cheap and use that. you will still be...

my question is why didn't you add heat? drying it in the oven has yielded fantastic results for me, 10+ generations of drying different cultures and i haven't had an infected beer yet. although i do have a rather nice convection gas oven that allows me to dehydrate at 100 degrees. it usualy...

This weekend I decided to do a 10 gallon batch made up entirely of two track malt from Bismarch North Dakota, and fermented with a yeast experiment I plan on using as a special house blend. The yeast was a combination of the voss strain, framgarden, hornindal, imperial yeast b45 gnome, and omega...

let us know how it goes

honestly u can get kveik to ferment super clean at normal ale temps, it just takes longer to ferment than when u ferment it hot.

how do you like the brewzilla? whats the highest OG beer you have made on it? im currently a grainfather user and i know im going to have to replace it at some point.

I use it alot in my brewing and it performs about as well as any other 2 row, it does have slightly lower diastatic power though from what i understand so it may struggle a bit with lots of adjuncts.

Im on my second year brewing with their malts, slightly lower diastatic power compared to other malts available but i get great beer with it and dont have to pay shipping costs since i just go pick it up myself.

never heard of it, do u have any info?