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Hey matty, Don't wait 20days, it's going against the agressive ferm temp schedule. Just did a similar recipe. 82/18% pilsner white sugar with 1388(dregs of maredsous 6 to be accurate) Slightly underpitched (think so...) and did not Areate wort. wort was at 19.5c/67f I maintained for 1 day then...

dumb question, found my answer. :)

Just thought I would report both experiment: So the 34/70 fermented at 18°/64f then raised to 19°/68f with 100% pilsner malt(boiled 45 mins) and motueka(fwh/FO/dryhop) turned out really nice for an hybrid german/new zealandish pilsner.It took 4 days to reach FG, I then cold crash for 4 days...

Interesting, iam on 5th use of the Voss strain every of them at 40c. Now I want to brew a lager next week and decided to try with the Voss strain but fermented around 14c with a big overpitch. I saw that a professional brewery managed to use it at 9c which is kind of shocking and would broaden...

As far as I understood most of them are a sach strains, over the 20 strains I heard of there is one norwegian containing lacto, and the one I'am curently using Simonaitis from Lithuania (mad pineapple esters, better than my neipa when I stepped it ut!). And they are not sure if the lacto was...

11Days Grain to glass sample. Just fermented a smash 100% bohemian pilsner malt with Motueka ( 37ibu fwh @ 45min) 2g/L whirlpool, 3g/L dry hop. Yeast was 34/70, one pack for 10L/2.5Gal It spent 6 days fermenting @ 18c/64f then 4 days cold crashed with gelatin @ 5c/41f Then I bottled it (keezer...

Thanks, sounds good to me :)

Thanks. So I'll therefore take into consideration that everything is a "guestimate" and just check more often if I do care about pH.

Hi, Sorry about that I edited the post, the acid/mineral additions were the following: 5,3ml of 80% Lactic acid 1,1gr of gypsum 6,9ml of 33% calcium chloride solution EDIT: Double checked the 2 last recipes with EZ water to compare with Brunwater and they are both 0,01 or spot on accurate...

Hello everyone, I'am a bit surprised by the estimation of the spreadsheet for a simple smash brew. I'am doing small 10L biab full volume batch using bottled water. (Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) 35,7 16,5 8,3 18,8 3,7 165hco3 Ez water...

Hello there, Would the blend still be available? After reading some of the thread I would be pretty happy to try it and spread it in Spain.

Different situation as flying inside europe but never had any problem, as AZ_IPA said socks + ziplock bag works fine. Or even better nappies if you have a toddler. :D

Thanks again Little_Lebow, so I guess the recipe is done and I have to brew it and report back. Another question for everyone, but what is your opinion on GNO vs low color "normal" caramel malt ?

Thanks for the feedback. Swapped the GNO for 4.6% Carahell 10L/25EBC/12SRM if you think that would get me closer to your recipe I'am fine with it and will go ahead. :) The only other caramalt I have is castle malting ruby ~19L, probably would get me closer for the color but the flavor might...

Hello everyone, Planning to give this a shot following Little_Lebowski grain bill. Wanted to have your thought on this recipe and percentage: -------------------------- Boil Size: 3,97 gal Post Boil Volume: 3,44 gal Batch Size (fermenter): 2,64 gal Bottling Volume: 2,38 gal...

:hs: All good ;) Recipe Specifications for 2.5 GAL -------------------------- Boil Size: 15,02 l Post Boil Volume: 13,02 l Batch Size (fermenter): 10,00 l

Ok thanks tekton I was overthinking it with the magnum, I'am going to swap it for the NS. :) Otherwise if the rye proportion looks fine I will just go ahead and brew that anytime next time. Thanks

Yeah always boiling 30 mins so far with no ill effect(as far as I can tell). But maybe the earthy/green taste from the magnum bittering charge is just me overthinking it a bit...

Nelson is the hop I have the most at the moment, but yeah I could throw some magnum instead. I was worried that the magnum @ 30 min could impart a earthy taste, and was curious to see how NS @ fwh would act. As for the lautering should be no problem since I'am biab, otherwise the amount of Rye...

Hello everyone, I would like to try my first beer with rye, and seems I'am running short of IPA I was thinking of an IPA!: I would like to know if the following recipe looks correct to you, probably silly as everyone has different sensibility to rye I guess, but I would expect to "feel"...