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I don't think WLP838 handles warm temp fermentation well. Post your Helles recipe so we can see if there is anything there that we can suggest to help. Personally, I like something like 93% Barke Pils 7% CaraHell and about 22 IBUs of German hops. Though currently I have a kitchen sink...

I think the fact that breweries are closing left and right over the last few years is also a sign that drinking is in a decline. Kids these days seem to see beer as an old guy's drink...they are buying weed, microdosing mushrooms and drinking craft cocktales and seltzers instead. You can see...

Not sure what defines "old timey", but Janet's Brown and the clone recipe for Pete's Wicked Ale are two recipes from when I was first a homebrewer that I still revisit now and then. My favorite one though is Terry Foster's recreation of a 1744 Porter . It's a fantastic beer and I have done...

1927.5 + 3 gallons Cream Ale = 1930.5

Cream ale on deck for tomorrow.

So as was mentioned, you really want to fill your keg to the brim with water/sanitizer and push it out with CO2 so you really have a keg with zero air in it. Filling it 2/3 of the way is not cutting it. Don't use StarSan for this, use their low foam version Saniclean. When filling with Starsan...

Know this is an old thread, but used Omega's Lacto blend for the first time this past weekend. Was only making a 3 gallon batch of Berliner Weiss, but had 4+ galllons of wort to sour before doing a full 60 min boil a few days later, so did a full 1 liter starter. Well two days later at about...

1866.75 + 3 gallons Berliner Weiss = 1869.75

Brewing a Berliner Weiss tomorrow, well mashing and kettle souring it tomorrow,

I remember back in my college days in early 80's, there was a bar called the Brewery in Connecticut that had beers from around the world. Where I first got to experience Pilsner Urquell in all it's finest, before they were bought out. Anyway I mistakely ordered a smoked beer one time there...

1831.5+2.75 gallons of Munich Dunkel = 1834.25

Brewed a Dunkel yesterday that I was going to brew this weekend. Got an unexpected day off yesterday as my town and surrounding ones here in Mass got 6 inches of rain over the course of about 5 hours yesterday morning. Lot of roads flooded as well as both highways south of Boston closed in...

Were your samples taken at 60F, which the hydrometer you have is rated for? If not, you need to use an online calculator to adjust for temp. But even then, it's probably only changing your gravity by a few points. How much bread yeast did you pitch? I have only a few meads under my belt...

I too have the Ultraship model that Brockness linked to. 13 years and still going strong, well besides batteries needing replacing now and then.

Agree with that. Pitch rate charts and calculators are only estimations and and only way to accurately know is via cell counting.

I think it was a combo of general consensus over time by professional brewers and work done by mathematician and homebrewer George Fix who wrote Principals of Brewing Science. Can you make a ale or lager by not hitting those rates, sure, but lag time will be longer and attenuation may be less...

Nothing this weekend, going to be away. Not really sure when I will brew again as I have excess beer now. Had two kegs that were earmarked for my club's homebrew festival we were hosting here in Mass next weekend at a campground. But the town it's in, would not give us a one day liqour...

Not to help this beer, but consider getting some ALDC enzyme which prevents the chemical reaction that causes diacetyl for future lagers. I use it in all my lagers. The small 1 oz vial More Beer sells goes a long way for me because I only brew 2.5 gallon batches, so 12 drops is all I need. 5...

I have never diluted a full keg of finished beer, but have diluted in bottles to weaken a Helles to enter it in comps as a International Pale, American Lager and American Light Lager. So don't see why it could not be done for a finished beer, though it will definitely through off your BU:GU...

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