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Do you mean ingesting it? Back in 2014 or so the Jim Koch from Sam Adams said you can ingest yeast and drink all night without getting drunk. https://www.boston.com/food/food/2014/04/24/sam-adams-co-founder-reveals-secret-to-drinking-all-day-without-getting-drunk/ In the end all it does is...

I've been fermenting and serving from the same keg for the last 3 batches. I only brew 3 gallons so I can brew more often. Will be doing this for the foreseeable future. Been no issues at all and saves time/cleaning. Floating dip tube can really help if you're serving from the same keg or for...

I'm not sure what that is, but it looks ngarly Did you forget to boil the bag?

Can you get Epsom salt from the grocery store? I'm not sure how important Mg is either, but I use Epsom salt. Hopefully people with more experience can chime in. Having 3 salts total isn't too bad. I also use Gypsum and Calcium Chloride. I haven't added baking soda to anything so far. I...

I think the idea of using 34/70 is you can ferment at ale temps and still have the lager like character. More to avoid lager yeast at lager fermentation temps. Same reason anyone uses 34/70. I'm about to brew my first light lager with 34/70 and throw a big cold IPA on the yeast cake to try it.

There's a cool tool here that you can compare hops with: https://beermaverick.com/hops/hop-comparison-tool/ I think there's a big difference in the hops everyone's getting, though. The lot, how they're stored, etc. Your mileage may vary. I got a pound of bad Idaho 7. Straight up onion/garlic...

In an effort to try more styles of beer, I bought some Westmalle Trippels and Dubbels from BevMo. I really wanted to taste the spice/clove people talk about. They were about a year old. Wasn't a fan, but happy I tried them. Maybe if they were more fresh they'd be better? I got to try Allagash...

I've read about people doing this. Could always try dosing a glass of beer with a bit of lactic acid. Maybe with like a blonde ale or something not too bitter?

I definitely agree with giving it more time. I experienced hop burn on another beer when I took a sample before cold crashing. Was more in the back of the throat for me.

Pretty sure I just suck and describing flavors. Could be more zesty, I suppose, but it was only cold conditioning for a week. After 2 weeks it was strong fresh pink grapefruit straight up. No astringency. I mill a credit card gap width and take care to make sure mash pH is 5.2-5.4. calculated...

Gotcha. The fruit addition timing(among other things) can affect lactic acid production. Have you seen this guide? https://www.lallemandbrewing.com/wp-content/uploads/2021/10/LAL-bestpractices-Philly_Sour-ENG-A4.pdf

I hear ya. Did you add dextrose both times? Same fruit addition timing?

Gotcha. I'm going to continue with single hop beers and more SMaSH beers to test out the hops I have. I gave this one to family members and they couldn't believe it didn't have actual grapefruit in it. I've never had a beer that tastes like that even with real grapefruit like you said.

Immediately when I receive them I vacuum seal them(double seal) and chuck them in the freezer. When I use them I weigh out what I need and vacuum seal then back in the freezer. Next time I'll try one of those sites. I've only used pellets so far. Thanks I kind of go through phases. My all...

I just finished a Mango Philly sour and thought of doing the same thing when I got a sample after fermentation was complete. After it carbed it seemed more sour and was very tasty. Maybe wait until after it's carbonated? If it's still not sour enough maybe dose a glass to taste, calculate...

Nice. This one didn't taste any better, really. Just a tad less of the hop character type thing (I believe)made it a bit more enjoyable. Not a fan of these Citra hops. Only batch I've bought and both beers tasted very strong like grapefruit. Maybe I'll try the 2022 crop later on. The longest...

I just wanted to update everyone. It's been cold conditioning for 2 weeks now and chilled out a bit. Tastes like straight grapefruit now without any weirdness. Not my favorite, but I'm still happy with it. Very fresh tasting. Maybe dry hopping when fermentation is complete will give a different...

Many people only do a big hopstand for hazy IPAs. Some boil and some don't. Short boil is awesome. I haven't tried a raw one yet, but that's the way I'd do it. I don't have much experience, but I haven't been able to tell the difference between a hopstand and 2 minute addition taste wise. Just...

Had a go with Philly Sour. Very impressed. This is a no frills kind of recipe that I came up with. At 7% ABV it has some body, but is still very refreshing. 3 gallon batch 1.058 OG 55% pale 2 row 40% white wheat malt 5% dextrose 7IBU Citra Mashed at 148F for 60 min. 30 minute boil. I added...

Are there any places that can ship to CA that you know of? Beer wasteland where I live. Would love to try those. Got these on sale at Morebeer. I rubbed them in my hands and tried dry hopping Bud Light with them. Didn't taste good, but probably my bad somehow. The Idaho 7 pellets smell like...