Recent content by Krown

Bump! :ban:

Hi all, I am planning to brew an NEIPA with Lallemand NEIPA dry yeast and following grain bill. 35% Pilsner Malt 35% MO 27% Wheat Malt 3% Honey Malt The idea is that I will be blending a kettle sour with the NEIPA to drop pH to approximately 3.5. This beer has to be brewed with ingredients...

Sounds good, I will keep all the bines. Anyway I heard that first year hop flowers contain less oils so I will focus on roots development! How many twine would you use? Two? I feel that there is going to be too many leaves shading the one underneath.

Hello all, I planted a small hop plant 6 weeks ago that I purchased from an hop farm. It was 6'' tall and came in a container half the size of a beer can. I planted it in a 20 gallon recycling container filled with a mix of potting soil, compost, perlite and vermiculite. I left the country...

Update - Day 6 into fermentation Sampled before dry hopping with 2 oz of Mosaic. Krausen mainly faded out around day 4, gravity is now at 1.007. I expect wy3711 to get it lower but maybe low pH will make it finish higher than usual. Tasting... I am relieved!!! That strong aroma mellowed out a...

Thanks for the advice, it's giving me hope! Although I am still curious to know if this is a common thing with kettle sour and what it can be attribuated to. The only thing I would do different next time is to pre acidify the starter as well... Maybe there was some kind of wild infection in...

Hello guys, I brewed my first kettle sour ever this weekend and would like to have your advice. I made a 750mL 1.040 starter with DME dextrose, yeast nutrients and 50B lacto Plantatum (5 fresh probiotic pills). I smelled and tasted it after 24h at 80F and it had a dandelion/flower/citrus and...

Hello all, I will be brewing my first kettle sour soon and would like to have some advice on the recipe I came up with: Batch Size: 5 Gallons Boil Time: 30 minutes OG: 1.050 IBU: 43.9 80% 2-Row Pale Malt (I am scared to do a 30 min boil with Pilsner Malt) 15% White Wheat Malt 5%...

I don't mill grain myself yet but from what I read in the past some people either do multiple pass or adjust mill gap to the thickness of a credit card (a bit less than 1 mm). I would suggest you to test with a small portion of your next batch grist. Mill it until it becomes powdery so you...

Aerospace manufacturing engineer here but full time beer geek since over a year!

I would highly suggest to reduce your estimated effiency down to 65% as you may undershoot OG and it is already on the low side and may end up watery/thin beer.worst case you get a sligthly stronger beer that will be more forgiving. Also something you should look into is the size of crushed...

Update: 10 days after brew day I decided to take a sample to see attenuation - 77%! Its down to 1.021. I could not detect any unwanted off flavors in the sample (although it was harsh) so I am going to bottle after 14 days only to free my carboy. I will pitch champagne yeast at bottling and...

Thanks for the feedback guys, its really helpful! I will either add a pack of us05 toward the end of fermentation or just try the 1318 with a pitch rate of 1.25-1.5. I don't have access to an O2 stone so I will shake the carboy like crazy for a few minutes. I will ramp temp to 73F and keep it...

Hello fellows! As any one had good experienced good or bad experiences fermenting high gravity brews (approx. 1.100 OG) and bottle carbonating? I couldn't find much related info online. I will be brewing a RIS next weekend and would like to use 1318 as I will be harvesting some yeast for...

Just wait for the sugar in the fruits to ferment out. A week should be plenty enough, especially if you pure those blackberries to make the sugar easily available. I never tried blackberries but I've heard the the skin of blueberries really protects the fruit from releasing the sugars. This...