Search results

Starting next season you can more selectively prune the plant to just 3-4 bines and have a bit more control of the growth. A for harvesting and storing, they do have a pretty small window to harvest, about a week or so and it’s it typical to just cut down the whole plant about 3 ft off the...

So I am not the only one…. Will be tapping my Oktoberfest in time for Christmas 😂

Double batch weekend. Wife’s favorite amber and the fall harvest wet hop IPA.

Same process here. Ever have issues with gunk in the gas post? I noticed a number of gas leaks at the co2 post bung since I started doing this. I try hard to not get an overflow, but it happens. I’m about to take the offending posts apart and see what they look like.

How did this come out? Sounds like a tasty spin on a Vienna Lager.

Sounds like it will be a bready heavy bodied pale ale. I’d mash it low and long to make sure it attenuates fully. High FG on this may be overpowering. Franken-beers and always a fun trial. I might cut the biscuit in half and try a more neutral yeast, but the rest sounds tasty.

I have recently made a switch to chlorinated surface water for brewing, using tap water with the following report available. Milwaukee Water Report I have tasted many beers with chlorophenols and am very worried about this water switch. I am good with the general alkalinity and mineral...

Seeing target water profiles ranging from 7ppm Ca for a Pilsner to 250ppm for Dortmund it certainly makes you wonder. I have read and followed the general advice of 50ppm min that you mentioned, but made an AG pilsner recently at 12ppm with good mash efficiency that turned out great. What kind...

I have brewed many times with 34/70 at low ale temps (60-63) with excellent results for Oktoberfests, Bocks, and even a Pilsner that won a contest. I pitch 3 packets in 10 gal, and never make a starter. One packet may work in 5, but I’d err on the higher side.

Mash Chemistry and Brewing Water Calculator - Brewer's Friend This is an example water build with the lime treatment. I know a lot of people hesitate to do this, but I prefer it as an alternative to buying and hauling jugs of RO/distilled water around. I put a spigot a few inches off the...

I brewed with similar water for years without RO, but you will need to reduce the alkalinity to have any chance at brewing all but the darkest of beers due to mash pH. Brewers friend has a section where you can select the addition of slaked lime and then decant off the precipitate. This will...

Watch out for debris that collects in the spigot. I’d suggest disassembling the spigot for a deep clean and sanitize between each batch. Every time I take mine apart for a cleaning I am amazed at how much junk survives the normal cleaning process. I primary in plastic Big Mouth Bubblers but...

Guessing Iceland, just not sure where. Just saw massive waterfalls like this in the opening scene if Last Kingdom Season 5.

You got it @tracer bullet . You’re up.

What is you normal target for Ca for a Bohemian Pilsner? I have only made one and it came out really good at 12 ppm Ca. Was concerned about this very issue and opted to brew with low Ca. No problems.

Beautiful color and great clarity. How long did it cold condition? Very Nice.

The only differences I found reading comments were that K-97 can take longer to clear and some have reported a tartness from K-97. I opted for 1007 for my first Alt and have used K-97 for a summer ale that came out great. Both are good yeasts and great for that style.

Following, would like to hear more. From a quick Google search it looks like calcium lactate is a product of the reaction between lactic acid and calcium carbonate. Could you add a measured amount of both to get both calcium and a pH drop in the mash? Would lactate add any perceived...

Yes. I have a few broken hydros to back this up. A refractometer with a calculator is all I use unless something looks wonky. Then I’ll do a comparison at the time I keg to verify both OG and FG.

An ale fermented at room temperature has about 1 vol of dissolved CO2 in solution. It will come out of solution easily and is not an indicator of continued fermentation. Ignore the bubbles and trust a stable FG for 3 days.