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I ordered a pizza and beer at a local brewpub. A schwarzbier. Well made beer. I think I’ll have another.

does this account for Ca in the water reaction with phosphates in the grain husks to release phytic acid, which lowers the mash pH naturally?

Can you source Courage Directors? Low(er) ABV but hoppy above its weight class.

👍 good stuff. Can you explain why I don’t need to add lactic acid to my mash to hit ~ 5.4? Based on G Strong’s method: I use RO water. I routinely heat strike water, deaerate w/ yeast+sugar, add Brewtan B, and underlet grist. I only mash the grains that require it. I withhold roast malts and...

Don’t forget AJ DeLange’s approach. It is similar To G Strong’s approach. (I use the Strong approach with some slight deviations and my pH is within spec every brewday.) Thread 'A Brewing Water Chemistry Primer' A Brewing Water Chemistry Primer In a nut shell: Baseline: Add 1 tsp of calcium...

I’m doing something today I haven’t done in an awfully long time: clean bottles. I am thinking about sending some samples off to be judged just for fun and my old bottles are funnnnnn…ky. 😂

Look up RSO and apply it here: 1 oz of Cryo hops, or lupulin powder, or extract lupulin from 1 oz whole cones via dry ice 750 ml Everclear This should produce an isomerized tincture (use less Everclear or more hops to concentrate the tincture to suit your needs): 1. place the hops in an oven...

I recently bought poppets which were supposed to be for the make/model of my kegs. They didn’t fit exact, I had to persuade the QD onto the post. Then I disassembled the post and had to adjust the three little feet with a pair of needle nose. They work good now but it’s in the back of my mind...

I see a lot of UK brewers using a shed for their brewery

Today, I am making invert sugar for an upcoming Scottish Ale. 1.1 lb cane sugar 1 C RO water 1/8 tsp Ascorbic Acid 2TBS Karo Ref: Invert Syrups: Making Your Own Simple Sugars for Complex Beers

Prepare yourself for a long lag. Bry-97 is a slow starter but will do the work.

I try to explain the scientific processes involved. Why does soaking grain in hot water make the water sweet (aka wort). Why does running the wort thru a coil that is in a cool water bath heat the water and cool the wort. Why does the yeast change the sweet liquid to alcohol and produce CO2. ….

I keg when the beer has finished fermenting. When the Tilt flatlines it’s done. Usually after 5 days. The yeast will take care of byproducts in the keg. I cold crash in the keg under CO2 pressure as well. It’ll also clear in the keg while it’s carbonating.

That stock level is impressive. I let the HomeBrew store do that for me.

I have ulterior motives for the AA: kill two birds with one stone. Ascorbic Acid is a proven antioxidant, though slightly less effective in solution at scavenging oxygen than NaMeta. However, enzymes exist within the malt that increase the effectiveness of AA as an oxygen scavenger. (Ref...

Do you have a two year old running around? While you’re at it: Better check the CD player for a half eaten sandwich.

I only use CaCl and gypsum along with a bit of Ascorbic acid (as opposed to acid malt) to treat water. IMO less is more. It’s based on AJ DeLange’s recommendations. https://www.homebrewtalk.com/threads/a-brewing-water-chemistry-primer.198460/...

Brewed. (Dark Mild)

Per WYeast: REPITCHING BY WEIGHT OR VOLUME: Estimates of cell counts can be made using percent yeast solids of the slurry. Percentage of yeast solids per volume of slurry can be estimated by allowing a sample to sediment under refrigeration and estimating the percent solids. Generally 40-60%...

I’ve used it. I expect English dry yeast (Nottingham, S-04, etc…) to start fast, ferment strong, finish quick, and drop clear. Other than dropping clear, I did not experience those characteristics with this yeast. The beer tasted as expected but fermentation performance was lackluster.