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I'm on a mission tonight to polish off my first keg of my first attempt with Verdant. It was an APA a 90/7/3 MO/carahell/melanoidin grain bill, 60m mash at 64C, and 20m additions of Centennial and Mosaic, then a 45m hopstand of Amarillo, Centennial and Mosaic. OG 1.052, FG 1.013, ferm temp...

Chasing the Night - Ramones

A rep at Lallemand UK told me in an email that Diamond is the Doemens 308 strain. S-23 not fermenting well cold? What temps are you talking about?

Two weizen glasses: one Franziskaner, one Weltenburger. I'm up to about 20 in my collection.

John Wayne is Big Leggy - Haysi Fantayzee

Nothing you wouldn't find anywhere else. 2/3 wheat malt, then pilsner, carahell and melanoidin. Color 12 EBC. Rests at 50, 68 and 72. Bittering hops to 13 IBU. Ferment at 20C.

Anything from the hefeweizen family, as well as roggenbier. I recently made a helles hefeweizen with WLP351 and it came out very similar to Paulaner.

I've been using estimated pH values based on my water report and brewing software (Brewfather). I got more perceived tartness when I didn't add lactic acid to the mash or boil. The tartness has decreased since I started making smaller additions. The guidance I received in this forum was that...

I add enough calcium chloride to get me to about 40ppm Ca and 70ppm Cl, fwiw.

From the start, I've been mashing with a high pH (5.8-ish) to encourage ferulic acid production (as per the braumagazin article). For the last few batches, I've started adding lactic acid post-mash/pre-boil, and again with 5-10 minutes remaining in the boil. It's resulted in a less tart beer...

I think I've got relatively soft water: Ca: 8 Mg: 2 Na: 8 Cl: 12 SO4: 29 HCO3: 2 ...or thereabouts. One of my favorite beers is hefeweizen. Unfortunately, my hefeweizens end up a bit on the tart side (if I use WLP351/WY3638) or pretty darn tart (WLP300/WY3068). I've really looked into this...

One of the online homebrew shops here in Japan carries it. They charge more for it than another place charges for Weyermann, so I opt for the Weyermann if possible. I have used their Aroma malt and I like it. I think I read a while back that IREKS was owned by a Russian oligarch. Can't remember...

Or this:

I'm in Japan, so it'd be AKS (Asahi/Kirin/Sapporo)

It is. I should retract that.

Hawks fan here, and I know exactly what you mean. But your Wings had a hell of a run. And I mean a hell of a run.

I'm enjoying watching the Scoosha division this year. I'm American, but it's always nice to see Canadian-on-Canadian action.

All apologies for asking "why" -- that's a tough question. Might depend on where you grew up, your part of the world, politics, and so forth.

We always have some of this on hand. My wife adds it to every batch of rice she makes in the rice cooker. https://www.amazon.com/Hakubaku-glutinous-barley-50gx12-Sales/dp/B01790GFN4?th=1 I'm wondering whether I should try adding some to a beer recipe, maybe for some body and/or foam, but I'm...

You said it was a split batch. Was the M54 batch about 11.5L then? I've used M54 two or three times, both at about a 1g/L pitch rate, and haven't had lag problems.