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Looking for information on the origin of the Coopers ale and lager yeasts. The Ale yeast has been claimed to be Mauribrew Ale Yeast 514 though some are fiercely opposed to the idea. The Mauribrew brand seems to have Ale, Lager, Draught and Weiss style yeasts. (See screenshot below.) The AB...

I'm not an expert but not sure that "weisse" or "weissn" or "weissen" is used alone in English either and if the ß is S then wouldn't the meanings be equivalent? In hieroglyphs it's pretty simple just 🍺

A Grundig Satellit 750! Have one myself!

Get Down On It - Kool & The Gang

Forgive me, my English and German is a little rusty. I mostly use heiroglyphs. How would one pronounce Weißbier in English? The symbol of interest being ß.

Mostly I just plain don't use it.

It's a good decision on your part to steep those dark grains during lauter. Remember that Weyerman base malts, especially the floor malted, tend to have a higher DI pH thus negating the need for anything but soft water. Be sure to use a water calculator that allows for custom DI pH entry and...

Asked myself the same thing. Guess you don't know till ya try!

Reminds me of the old can of Comet cleaner. I thinks it's even cheaper... like $0.98...

The mash is over at the time of lauter due to the raising of the temperature to denature the enzymes (mash out) hence making it a steep. At the homebrew level the lauter may not last long enough, even when fly sparging, to extract the desired level/characteristics of the roast malt thus the...

The roast grain is literally just sitting in hot wort while it's being run off which technically makes it a form of steeping. They don't have to modify the water because the acidic roast grains are not being mashed. The remainder of the grain bill gives an acceptable pH.

Tmavé Pivo: The Czech Republic’s Uncommon Dark Lager Evan Rail - U Fleků Recipe

Mash pH prediction software works for those that don't measure mash pH or those that have the DI pH of each malt in the grist and use a proton deficit model. What was your test mash pH?

This stuff cleans stainless pots, pans, sinks, glass oven tops and porcelain with *ease*. Doesn't have a smell or it's very neutral. Wish I'd tried this years ago. For $2.30 + tax (Fleet Farm), it's well worth it. Seems a little goes a long way.

Well, fame comes at a price. Now what was that pH offset at mash vs room temp... 🤔 I jest... I jest... 🤣

The Thermoworks 8689 doesn't have great reviews. Use a Milwaukee MW102 myself. Is that the one you stick directly in the mash?

How many brews have you done with 3 point that were good?

Were your previous calibrations also 3 point? Looks like the solutions you have are not the NIST recommended values in the manual for that meter so the calibrating point would have to be adjusted. Is the probe clean?

Do you do a full BruLab kit on your water right before each brew session or are you using the same test results for each brew? Did the tap water composition recently change? More/less rain/snow in the area, water company switched wells, etc...

If you're taking pH measurements every 10 mins, how long into the mash are you comparing your measurements with the predictions?