I have made the switch to all distilled water and adding the minerals back, as this gives me more consistency. My water varies from 30 to 70 alkalinity from just one source and without having the exact days water I am brewing with tested I have no idea which way it is leaning. And my water can...
That is big news. Can only imagine there will be some delicious, hoppy brews, but if he has more freedom I'll be interested to see where it goes. Either way I'd bet money that there is about to me one more great brewery in this world.
It's officially named Denali now.
Nice write up Pappers. I like reading these types of posts/blogs. Nice to have multiple perspectives on new varieties so when the rest of us try them we have some idea going in.
I have a pound of these #06277/NuggetZilla/Denali in the freezer I keep meaning...
And to clarify the clarification it's the 'Brewing with Style- American IPA' show :mug:
Just for other's that see this post and want to find that
They talk about kettle souring with Lactobacillus Brevis & Lactobacillus Delbrueckii and they stop the souring as soon as they get to pH 3.45.
Basically it's mashed/lautered normal, brought to a boil briefly; then chilled to 110F to pitch lacto.
They measure the pH and then bring it to boil to...
Here's a good listen:
They talk about brewing their Berliner-Weiss with kettle souring and boiling once they get a specific pH