Recent content by monkey820

We made a Mexican Lager with this yeast, let er' rip at 95 degrees, and 10 days later (It was actually done in 4) we kegged it. Local brewery can't believe it's not a lager yeast. I was quite surprised myself. One of the few things in this world that lived up to the hype!

If anyone is in the Chicagoland area, D&G Brewing and I "brewed" a barrel of this a few weeks ago, and it's going on tap this Friday (1/17/20). The recipe is basically the same, except that we used Omega Hornidal yeast, and the brewery's water with no adjustments.

I just used the drop down for two row. I figured as long as I get in the ballpark, it's better than nothing.

For me, there's no bitterness in it at all.

The reason I didn't include my exact numbers for the salts is because everyone's water is different, and I didn't want anyone to just go off my numbers thinking they were one size fits all. I believe it was 2 grams gypsum, 2 of epsom salts, 5 of calcium chloride, and 8ml phosphoric acid. This...

Ok, this is the second time making this delicious brew, and I just want to post what I used, etc. 6lbs DME 2lbs Sugar in the Raw Water salts according to EZwatercalculator 5.5 gallons 95 degree (F) water Kviek Hornidal OYL-091 Pure O2 3oz citra 3oz mosaic Got the tap water running at 95...

To both day_trippr, and kaljade, thank you so much for helping a long-time lurker get this project working! I'm running it on a 3 with Jessie, and people love it! Some day, I'll install the flowmeters as well, but today, I think I'll sit back with a pint, and enjoy what you've helped me build...