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I believe that Hop Craft Supply carries Patagonia malts.

How long did you leave the dry hops and at what temp. It could be hop burn.

Biere de Garde is what you are looking for! Perhaps the ambree color range because it is the sweetest. It is strong, 6-9% ABV, and it is balanced way toward the malt. It is supposed to finish somewhat dry, but that is in context with the overall maltiness. Delicious!

Some yeasts may slow or stall out on the lower end, but 45 to 50ish should be okay for most lager yeasts. 50 or below is too cool for ale yeast.

I live in a late 19th century Victorian. I ferment in my basement bar which has hot water heating pipes running across the ceiling. It stays fairly temperate, though in the winter I use an inkbird and a heat belt to keep it warm enough. Great for lagers though.

No, I want to know how brewers get all the hops to sink quicky, so I can keg my IPAs within two or three days of dry hopping!

It's a great question! These days with heavily dry hopped beers, and cool and short dry hopping, we need to know the answer to your question! I wish I could provide the answer, but instead I am interested in what the experts have to say. And Scott Janish (as far as I know) has not provided...

It's S-23 Which is the dry version of the Urkel strain.

It is very close! I make it for some friends that go to Italy every year and love Peroni. I got the recipe from Dave Line's book, but his recipe uses rice and Peroni's website says they use corn. I did a side-by-side tasting this year when he brought a bottle back for me, and it was very close...

Style: International Pale Lager TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 6.32 gal Post Boil Volume: 5.99 gal Batch Size (fermenter): 5.25 gal Bottling Volume: 4.92 gal Estimated OG: 1.045 SG Estimated Color: 3.3 SRM Estimated IBU: 18.0 IBUs...

I'm not sure what lactic acid tastes like, but your recipe has a heck of a lot of it. What ph are you mashing at?

I make something similar. It is a clone of Tennent's lager from the old Dave Line book. It is mostly pilsner malt, but it also has some flaked maize and honey. Hops are Hallertau and EKG. It works! it is a nice, light, refreshing summer lager that all my BMC friends love.

Mittelfruh Cascade EKG Mandarina Bavaria Northern Brewer Not in that same order but these are the ones that I use the most,

Another vote for 34/70! I wouldn't think you'd want to pressure ferment a kolsch; you'd lose the characteristic yeast profile.

Frankly, I'm not sure why you want to. You shouldn't end up with fusels with the temperatures you mention. Pressure fermentation definitely suppresses ester production, so if you want the esters let it rip. Most ale yeasts won't get too fruity at 65-70 F. If you want to use your new toy, brew a...

Hazies are supposed to be drunk fresh, so I wouldn't keep it much after it is done fermenting. You would only be getting the staling process started. If you are spunding for the purpose of carbonating it, you will need to begin near the end of fermentation when it is a few points away from FG...

Get a Brew Belt. https://www.amazon.com/s?k=brew+belt+fermentation+heating+belt&crid=1XENBU8IJG4QX&sprefix=brew+belt,aps,110&ref=nb_sb_ss_ts-doa-p_2_9

My experience with Verdant is to push the temperature up to increase the esters. I usually go to the upper limit of the temperature range which is 73 F. It can be relatively neutral at the low end.

Why all the hate for the grape? I like the grape! The grape esters aren't from the yeast, they are from Weyermann pilsner malt. I have gotten them from all the beers I have brewed with it, kolsch, pilsner, Maibock, you name it! And really, it is a very pleasant taste/aroma. By the way, I used to...

2565 is an excellent kolsch yeast. Try it; you may like it!