Recent content by Livinon2

@ThePaleAleIndian I'm using citric acid from LD Carlson. The SDS from their website says it's >99% pure C6H8O7 and I cant find anything about other substances. Been a long time since I took chemistry...why would they include a cation? Stability...

Update on my third attempt with the yeast blend. Getting closer. OG 1.064 FG 1.009 6.25 gallons 66.7% Rahr 2-row 24.3% Weyermann Spelt 4.5% Carafoam 4.5% Carahell 60 min - 5 mL hopshot 10 min steep - 5 oz Columbus and 2 oz Citra 81|15.5|3.5 (SO4|T58|WB06) 11.6 g total Pitched 75 F, Primary...

@melville Thoughts on the "no flaked anything" tweet? Maybe malted oats or golden naked oats? @Jmash Apologies I blew right by your question. I dont have a definitive answer or side by side of dry hop timing, yet. I try to drop in the first dry hop at peak activity, my thought being the yeast...

@couchsending I've been using 3 gallon better bottles for split batch experiments and they're great. This pic was taken this morning of a batch brewed Saturday. One batch is getting all dry hops at 48 hrs and the other is split at 48 hrs and day 10. I'm with you on dry hop timing. I don't...

I've used 3% WB06 fermented at 62 and 64, pitched at 68 and 75 respectively. I'm yet to get any banana and clove. I also didnt tap the beers until 2.5-3 weeks and they conditioned warm for at least 2 weeks. Next batch will be a larger percentage of T58 and pitched warm (75ish) fermented at 62...

Great info! 1.079 is pretty big for an all malt ipa. I have to agree, drinking some cans recently T58 is really starting to stand out, and I'll be increasing my percentage too. I like the theory on final pH, it's also interesting your mash pH was high but it still finished so low. What still has...

Second attempt with this yeast blend and I'm really beginning to like it. The flavor and mouthfeel is excellent despite this being the least amount of hops I've used in this style. Still not TH level mouthfeel but spelt didnt kick off any unwanted flavors! 6.5 Gal Batch OG 1.063 FG 1.009 Mash...

Agreed! I made the same assumption as similar to NaCl but didnt measure the pH. First batch was 10 g KCl for 6.5 gallons post boil and second was 12 g KCl for 6.5 gallons post boil.

Yep very similar. Same blend ratio, fermented at 62 F. I actually cut the hops in kettle by 1 oz (~20 IBUs) but dry hop is the same. 12 oz total for 6.5 gallons. I just finished kegging and the bitterness is definitely better and doesnt linger. Yeast character is a little more subdued this time...

Did you dose it into a finished beer or try it raw? I'm kegging a new batch today with KCl, CaSO4, and mash pH of 5.2. Wort was smoother than my high mash pH batch.

Looks and sounds really nice! What's your hopping rate in the kettle vs dry hop and total hop usage? Do you feel the vienna brought anything to this version? Has your OG been increasing with each batch? Noticing any changes? FWIW I did a side by side with CBC-1 and force carb and couldn't tell...

I didnt measure the pH. It's Bru'n estimated, but with the lack of calcium the boil pH was probably high. I wont be repeating it. I'm with you on adjusting the boil pH, reducing the solubility of some of the hop acids may be a way to gain more flavor with less lingering bitterness.

This was my first time using KCl and the yeast blend. Hard to say what difference it made. I've never done anything similar with NaCl and no sulfate. I plan to keep using it but this was also an attempt at zero Calcium. When dosing it in finished beers I feel like it brings the fruity flavors...

82% on both batches. Interestingly they finished at the same level. Mashed at 154.

I'll toss in my anecdotal experience. First time using the yeast blend and overall I'm really pleased with the result. OG 1.064 FG 1.011 IBU 108 100% RO, 10 g KCl, 1 g Baking Soda, 1 g Citric Acid, Mash pH 5.7, BIAB full volume 85% Rahr 2-row 12.5% Carafoam 2.5% Caramunich II 30 min 1 oz...