Recent content by kinginthenorth

Has anyone tried Cashmere? Better in the whirlpool or dry hop? Good pairs with it?

Right. I’m just curious what the benefits of a lower KO pH are. Protection from unwanted microbes before yeast pitch?

Can you say more about this? Having a boil pH around 5 reduces the perceived bitterness from finishing hops additions?

Anyone who has used 1272 for this beer, what ferm temps/schedule are you using?

Yeast?

I’ve found 1450 to be very expressive in malt/hops aroma as well as giving that nice mouthfeel. I usually get 77-78% attenuation with it, which is more than adequate imo. For a style like this, I’ve found it will clear up faster than a 1318 or Conan. Two weeks in the keg and it only retains a...

Did you achieve good body with that recipe? I’d be concerned with the low OG, low mash temp, and S04’s acid production causing the beer to have a watery/thin/sharp perception.

Can you elaborate on what you didn’t like about it? I’m about to use some for my next batch.

Is this true for all applications using an inkbird whether ferm chamber or keezer? (Setting unit to its coldest temperature?)

A follow up post on this... have to thank the wisdom of HBT. I fermented this one out. Hit 1.009 for 85% attenuation. Threw in 1.5 oz of medium American oak chips for 7 days. Bottle carbed for two weeks and tasting today. Pours a robust, dark tan head that sticks around for a minute. Big...

Long story short, brewday went great until I grabbed the wrong jar of yeast out of the fridge. Was looking to make a Rye Porter. 71% Briess Pale Ale (3.5L) 17% Briess Rye Malt 5% Midnight Wheat 3.5% Munton's Medium Crystal (60L) 3.5% Pale Chocolate 1.063 OG, 33 IBU I intended to pitch...

I've been blessed with having about 10 red currant bushes in my backyard, enough to harvest as many as I want. So I want to brew a beer to use them in secondary with. My question is what style would complement the sweet tart flavor of the currants? Saison? American Wheat? Belgian Dubbel? Quad...

What are the differences between White Wheat Malt and a standard Wheat Malt such as Weyermann Wheat? Should both achieve head retention, light color, smooth body? Can both be used up to 50% in a wheat ale? Or used up to 20% in an IPA? Are there any notable differences or advantages to either...