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I agree! The first 48 hours were done open.

You look like you know what you're doing there. May I ask what color (EBC) you target? Also, have you ever tried Carahell in your recipe?

It's gone high before, but never this high. It's 10 liters of wort in a 22-liter fermenter. Pitch rate was .2g/L.

I get the impression that "German" is repackaged Fermentis W-34/70, and "Berlin" is S-23.

Have you compared it side-by-side to a commercial version, like Urquell? What was your FG? Urquell has an alcohol content of 4.4%, so assuming you've got the same (or similar) final gravity, I can see why yours would have a fuller body.

Is there any actual benefit to the freezer over the fridge? I buy 500g bricks of Safinstant Red baking yeast for $8 or so. I close the bag with a binder clip (no ziploc) and keep it on the top shelf of my fridge, next to my brewing yeast. I bake maybe two loaves of bread and one pizza a month...

I should consider doing that. It really doesn't damage the yeast?

Lallemand's own recipe recommends a max pitch of .5g/liter with Munich Classic. https://www.lallemandbrewing.com/wp-content/uploads/2019/12/LAL-recipes-Munich-Classic-Munich-Hefe-30L-printbleed.pdf

I keep all my dry yeast in the fridge.

I roll it up tight, put a tiny binder clip on it, then slide it into a tiny ziplock bag. Seems to work for me.

With Lallemand Voss, I use 1/4 of a package for 2.5 gallons, so 1 package for 11.5 sounds about right.

Picked up a pork shoulder at Costco on Monday, trimmed and dry-brined on Wednesday, then sous vided from Thursday to Friday (26 hours). My next step is usually to smoke with a chunk of Japanese cherry blossom wood (sakura) at 110C/230F for 4-5 hours, but it was way too windy to smoke with heat...

Is this the article? https://byo.com/article/dip-hopping/ I wouldn't say it's used on a lot of Japanese lagers, per se. The article mentions the Grand Kirin beers (the ones I've seen are IPA, "JPL", Wit and session IPA). I've had most of them, and the hopping seems off somehow. Almost sweet...

I've got hop utilization set at 92%. I don't have any hard evidence, but I figure that the hops I get here in Japan aren't the freshest, so I'm guessing they've lost a bit of their punch.

Looks like we have a winner. When I changed this setting from default to either mash or boil, the IBUs dropped from 20 to 14. There's still a 1 IBU between extract and all grain, but I'm OK with it. Thanks!

Here's an interesting article. Apparently, people couldn't tell them apart in a blind test: Bier: Kölsch und Alt im Test nicht zu unterscheiden The professor's name made me wonder whether it was an April Fool's joke, but apparently it's not.

I'm trying to design an all-DME (plus a little dextrose) hefeweizen recipe on Brewfather. I've done dozens of BIAB batches with Brewfather, but I'm still trying to get the hang of designing a recipe in the Extract setting. I think I'm close to what I want, but I just noticed that my recipe's 13...

Thanks for the replies, guys! It's good to know that the figures I was working with weren't too far off. A house about half a mile from here has a K reading of 1.1ppm, so I'm guessing mine isn't too far off from that. That house is on a different water line that's actually a blend of two...

Thanks. Here's the best I can do: Ca Mg I was given 31 as total hardness, so I guessed around Ca 8-9 and Mg 2. Hopefully that's not too far off? Na 8 K unknown Cl 11 SO4 29

My water report is written in Japanese. There are a few things missing, but I've been doing my best with it for the last few years. I dug it up again today, to make sure my water's alkalinity is what I think it is. I had requested levels for HCO3 and CaCO3. The guy who put the report together...