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That high of SO4 puts the ratio at very bitter and very dry so I'm planning on cutting back on that and leaving the rest, pretty much the same. 2 to 1 is more of what I'm used to but I've never used this profile before and it seemed to me to be a bit much.

The profile I aimed at was: Ca=110 Mg=18 Na=16, SO4=275 Cl=50 And it's the S04 I'm concerned about.

I've done a number of rye beers and really dig them. I'm always playing around with the water and I thought I'd try Randy Mosher's profile (well, close to it) but when I do, I get a Sulfate to Chloride of 4:36 to 1. That doesn't sound good to me. I've used his pale ale profile and really...

I agree for the most part. I brew about 4 rye beers a year and when I want to use more rye, I use hops that work with rye. I've found the earthy type hops pair very well with rye. Mt. Hood, Palisade for example. I also like the fruity hops with rye though in moderate amounts. Simcoe, Citra and...

I just watched a youtube brewer (can't recall but I think it was Short Circuit Brewing) that has a few different electric systems and when playing with the Clawhammer basket as a hop spider, he said he'd never do it again and strongly recommended against it. Heck, if it works for you, do it I say.

I'm in!

A few weeks ago I used the last of mine in a Black IPA that I've brewed many times. It's not as good as what I usually use but it's still a tasty beer. I wish they'd make this a year round yeast.

I love Strata and did a SMaSH with it but, while good, it was just too plain. Recently I made a DIPA with Denali and Idaho 7 and Strata. It's very good. I've attached the recipe if you are interested.

I've made a number of Pale Ales with mostly Lamonta and I definitely notice the difference as do my friends.

I'm 6 brews into using my Viking 2 row that I mixed about 50/50 with my left over Rahr 2 row. I have seen a slight hit in efficiency even double crushing. The beers I've made with other malts (Great Western and Lamonta) are all fine. I can't say I notice any difference in the quality or taste...

Looks yummy! Well, is it? I've only used a bit of Shaniko so far and am almost out of Lamonta. Boy, it's made my beers better!

Please and thank you!

Totally agree that Ozarks is a great, must see show. May take a few episodes to set up but once it gets going, you want more.

I haven't used any Kveik yeast all winter. Not sure how it works below 80. But in NOLA it's already almost summer weather so I'm gonna try a number of my recipes with this year this summer. Can't wait.

Yes, but mine doesn't go thru my SS Brewbucket, a closed keezer and room door. If I open the door to the room, it does work. If I open the keezer door, it works faster but the gravity seems to bounce around a tiny bit. I think they make a booster so it can be read from further away but I've...

I did this numerous times, it shows it calibrate correctly then I add it to my fermenter right before adding yeast and while both my refractomer and hydrometer showed 1.063, the Tilt shows 1.057. Not as off as before but still not nearly accurate.

3 beers into using the Tilt and it NEVER has the correct OG. Seems to do ok after fermentation starts and it is pretty accurate with FG but OG is always off by about 10 points.

I dry hop almost 80% of my beers and honestly, I've tried warm dry hopping, cold dry hopping, 3 days, 5 days, 10 days and notice very little difference. The only difference I can say I've noticed (or not noticed) is dry hopping any more than 5 oz seems to make little to no difference to me...

Seems to me there are kinds of Black IPA's around. Some are hoppy, others are just dark, some are roasty and some are not. When it was all the craze years ago, I found someone on HBT who shared his recipe and since 2012, I brew this 2-3 times a year. Friends always ask me for it and recently...

I read somewhere that it's only available in homebrew size in Europe right now but expected to be in North America very soon.