Wreck99

Just updating everyone. The batch has hit terminal the other day. I rose the temp at the end to room temp for confirmation as well as...

This yeast is going to town! Only 4 hours after brewing, I already noticed activity in the airlock. This morning, I see it's well on...

Keep us posted on how much flavor transfers. Great flavors and if they can be controlled, would be quite nice in a beer.

Nice..... wish I could smell it. :p

The brew day went great, and got close to my numbers. I did tweak the recipe based on some feedback so now it's up to the yeast and...

The Mash. I took a little over 1 pounds of fresh pretzels from Philly Pretzel Factory and broke them apart/open. Smells amazing!

I really want to know how this turns out. Keep us posted!

Great suggestions. Unfortunately I only have like 1lb left of MO on hand. I could swap 1# for 1# of the 2-row for Munich and add in...

I use about 4 g per gallon of finished beer in Gose. That gets me saltiness above the taste threshold, but not intrusive. That seems...

Well it's been done before and with real pretzels AFAIK. I'm hoping to brew on Sunday if I can swing by and grab the pretzels tomorrow...

Why Not???? That's the fun part of home brewing..... Trying new things!!! :cool:

Inkbird is my standard for temp monitoring in the brew house. This looks great! I’d love to give it a try.

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I've made a Gose beer a few years back and put 3/4 oz in a 5 gallon batch at 10 mins left in the boil. It turned out fantastic. That's...

Watch the salt addition. Some years back I started brewing Gose and settled on a rate of salt at 1gm per pint in the primary. It's one...