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Slice that bad boy up and show us the gooods lol

That’s gotta be good. When I make it for our own parties sometimes I’ll use pork belly burn ends in it. That fatty sweet works so well with the.heat

Making some smoked queso dip for a party this afternoon

Just want to remind everyone that the ops recipe isn’t really that big of a beer. 1.089 down to most likely down to roughly 1.025. That’s only 8.2-8.4% abv. That’s your average double ipa in today’s market. 45-50 ibus with the added bitterness/roast from dark grains will be fine and balanced...

It does, but sta1+ yeast strains produces an enzyme that breaks unfermentables down to fermentable sugars. I’m wondering if by mashing higher and producing more unfermentables that the enzymes becomes more efficient

Fidens - vegan - Citra Galaxy Nelson

Father’s Day lunch at Fidens Brewing

What’s your mash temp? And what was the og. I’d personally love to hit 1.020 with one of those blends so any incite would be greatly appreciated

That’s because it contains an STA+ strain in the blend. A24 has a similar(potentially the same sac trois) strain in the blend. I’ve found for some reason at 153-154*f it will finish higher, 1.016-1.018. Idk why but I think it slightly lower mash temp produces less unfermentables so maybe the...

Good head retention! That’s an indicator that your process is good in a hazy

The only thing you could do is dilute it with water/another beer or alcohol if it’s already in the keg. Water/beer would bring down the FG and abv (if that beer has a lower FG). Liqour will bring down the FG but rapidly boost the abv if using enough volume to bring down the FG. So no really good...

Kmeta is a sulfur compound so if it didn’t degass enough you’ll most likely notice it. To fix it you can rock the keg back and forth (off gas) over the next week and pull the prv to to just above ambient pressure each time. Degassing the co2 will also cause the sulfur to degass. Then carb the...

I mean you’ll definitely notice acetic acid lol

I mean acetic acid producing bacteria or AAB is definitely going to be on the flies. It’s also in the air all around you, on flowers and fruit— It’s one of the most common bacteria’s groups in the world. the cell count and how much o2 is in the headspace will determine how much acetic acid is...

So nothing inherently bad for you will be able to grow in the beer with the ABV and drop in ph, that said the wild bacteria and yeast that are on the flys are now in your starter and will be part of your culture now. Some of these may not have a great flavor profile and can potentially ruin the...

Yeah that needs a better crush. I would suggest investing in your own mill. Will help with dialing your efficiency and also will save you a lot of money overtime by being able to buy sacks of basemalt and specialty malts you use often

I know there are people that are concerned about shipping liquid yeast. You have to factor in how long a morebeer order typically takes to get to you. If it’s 2-3, I would just order it with an ice pack and ship it. Make a starter and you’ll be fine If it’s longer than that, I’d make the drive.

L Nvm on the hop hash, I see it’s a weight of some sort in with the hops, thought it was a brick of hop hash that never broke up

the hops were bagged so you’re seeing a lot of yeast and trub in with too, especially if the ipa was a high 6-7 SRM, there will def be a bit of orange to them. Also looks like he might of used hop hash so that could account for some of the color too