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yeah, fingers crossed. the link for the recipe i based mine off is below. Mine was roughly 51% rye (3lbs) 25% Briess Blonde Roast Oats (1.5lbs) 17% Oat Malt (1lb) 7% C20 (6oz) This was for ~4.5g Mash 165F, 45 minutes...

My 3 year old ratted me out this morning....fortunately my wife seemed too tired from work to do more than laugh it off. She hasnt been downstairs yet, so I'm holding judgement. The washing machine does vaguely smell like hops. @BarryBrews I'm not a fan of Kveik. I have only used Voss, but my...

yeah...not what i would be looking for in any beer. I left the keg out at room temp with a spunding valve to see if the yeast will clean it up. After 2 days it has improved, but it is still a little there. I made a massive eff up last night, thinking that if i restarted ferm with a little DME...

A brand of Greek yogurt, that to me, has a very specific smell. Other brands do not suffer this. it’s hard to describe exactly what that smell is, it goes beyond just lactic acid smell. Doesn’t smell butryic like a bad kettle sour

Yup @Dgallo got it. I added dme to restart ferm in an attempt to have the more active yeast hunt out that potential diacetyl. So this beer is an odd one. It is based on a mad fermentationist beer that is very low abv. 3lbs rye 1lb oat malt 1.5lbs briess blonde roast 6oz c20 Mash temp 165, 45...

Don’t open a carbed keg. I know that’s obvious, I know to me that should have been obvious. How many closed transfers of carbed beer, how I always use my spunding valve when doing it. In my infinite wisdom I trusted the internet and decided to pour some dme in. What. An. Idiot. I realized as...

I have fortunately not had to deal with much diacetyl in my beers. I also typically have hop creep under control, but changed my process slightly this go around and I am fairly certain i had some creep (have not a post dry hop FG yet). In any case, the beer currently has an overwhelming aroma...

Stammwürze is apparently "original wort" which at 9P is 1.036. for a 3.5% beer that means it's FG should be around 1.010. Since you said it was bright golden, if it was a large portion of Vienna with some pils, but it could just be 15% carahell to get similar. Maybe just start with all pils...

Are you going to drill the lid for the cooling coil or elsewhere in the keg? I have to angle the lid pretty significantly to get the lid in a corny. Why not just wrap a coil around the outside of the Corny and then cover in insulation like reflectix or similar? While the above suggestion makes...

Edit: @skleice sorry meant to reply to you not dgallo I left both out of whirlpool, using mosaic and Columbus instead but dry hopped 7oz galaxy and 1oz sabro, split in two additions. It was only vaguely sabro, I’d probably do 6/2 or 6/3

Definitely. I think I’ll pick up some nectaron, I also grabbed a blend of NZH107 from 2019. Not sure what’s in it but I am putting all 8 oz into this micro ipa @1.5%. It’s getting dry hopped tomorrow. Fermentation chamber smells awesome

I mean it kinda makes sense they have to break it up into smaller packages. I just like knowing if I can wait til later or need to jump out of a meeting to make sure I get my hops, ha On your other question it’s all genetics, just like if you had a dig long they aren’t gonna be identical to you...

I get the feeling it means it’s from the same parents, where a half sister would be just one parent?

While checking out that nectaron I clicked on the lupomax entry and noticed 2020 is likely to include a ton more varieties. El dorado, Bru1, azacca, amarillo, ekuanot, Idaho7 Also not digging they don’t have qty remaining in stock anymore, least not showing on the mobile site

You still need to star san or water purge the receiving keg to eliminate (mostly) the 02 sitting in that keg. Just purging with Co2 pressure is not enough. there is an article out there for low oxygen brewing that demonstrated it required something like 30 full purges at 30PSI to get rid of a...

I imagine I am too late. You should look at the bu:gu ratio or basically just bitterness divided by the og. So for the page 1 recipe 88/110 (ish I already forgot exact number). I’d you reduced your og to 55 then your ibu should be reduced to 44 It’s not perfect since at 55 your are likely to...

Just pitched on a 1.026 micro neipa type thing based on tonsmiere recipe. Target was 1.029 but missed my preboil gravity 4.5 gallons ish 3 lbs rye 1 lb oat malt 1.5 lb briess blonde roast 6oz c20 No sparge Mash at 165 45 minutes 30 min boil 4oz NZH-107 at 175 ish whirlpool for 30 Pitched...

Completely disagree, 6oz keg hop no problem for 4.5 gallons in a keg. That’s in addition to several oz before that. I’ve done it all in one or in a serving keg afterward. Never had a problem

What about a bottle tho

New version ACE Experimental with "Phantasm" powder. Per OH IG, it is a powder made from NZ Sauv blanc skins. Anyone heard about this before? Clearly its all about the thiols here, and I assume these are concentrated in the skins. google isn't helping me anywhere...