Recent content by Miraculix

I've had a hazy in London once that I really liked. Lower abv and quite clear. No milkshake-ish beer. That was a good one.

Ok, I start getting your p(o)int I think.

You could literally later even boil it down to.... Boiling it down. So the amount of water minus the boil off would be the one to be used for the beer ppm while the mash ppm would be the one with the full amount of water being used.

But isn't that the normal way? How else could you get the ppm value, without the amount of water used?

What is wrong with the approach "add X gram of salt to y amount of water to get z ppm of the ions that you added"?

I think I've bought stone IPA twice. The first time I forced it down, the second time I forgot about the first time, remembered it after the first sip and never bought it again.

I have had multiple neipas back when it started, they were all horrible to me. Then I've brewed one to prove that they were horrible because of the lack of freshness. Again it was a horrible "beer". It fit every single definition of a neipa and was not oxidised at all. Then I've bought a few...

You actually want to do all you can that English yeasts have no chance to clean up after themselves. This includes gradually lowering temperature from peak fermentation onwards.

Noooooooooo!!! How dare you exercising free will and stuff?!

I not talking about forbidden. I'm talking about VERBOTEN!

If I'm correct, then these red ones are meant to be used in conjunction with the white ones. The white ones can be used on their own. I must say, I'm not 100% sure about the red ones. I only know red yeast rice, which is not in ball form. This one is used as an addition to the yeast balls in white.

All the Germanism in me wants to shout "Learn how to brew instead of dumping forbidden stuff into your failed attempts!". Instead I say nothing. Wait.... Inside voice! You tricked me again!!!!

Here in the North of Germany we call it Hefe.

I looks ok, but no great. You can go finer. In my experience it is best for biab to set the mill gap as tight as still possible to run. This looks like it is not as tight as it gets.

I'm having some of the original funghi-yeast ball starters from the Nepal Himalaya at home :). These ones came from some farmers from the Mustang area. Going to make some rice wine with it and some chang.