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I’ve got a GF as well and I’m looking to experiment with some LODO techniques. I don’t have an immersion chiller anymore, so I was wondering if you can achieve the same preboil dissolved oxygen levels with K-Meta. I’ve started building my water from RO as well, if that helps. I already ferment...

Yes, they will mellow in time, and 50F is a great cellaring temperature. What I’ve found is that the flavors tend to get a bit “rounder” over time — the roasted notes blend with the alcohol and malt complexity better. The bitterness will recede as well, making the malty notes pop. But I wouldn’t...

Wanted to provide an update. Brewed this a little over a month ago (no changes from posted recipe), collecting 5.5 gal @ 1.054 OG. After some messy blow-off, the beer fermented down to 1.019 SG. I knew that wasn’t dry enough so I pitched a small starter of WLP029 on it and it came down further...

The purpose of adding fresh, active yeast is to encourage propagation and promote oxygen uptake (aerobic fermentation) by the yeast. Your beer will certainly have enough cells to bottle condition itself, but by the time the suspended yeast consumes the sugars, the beer will have become...

A lot of brewers use Campden tablets in their mash liquor to preclude the formation of chlorophenols and arrest mash oxidation. The sulfites in the mash convert to harmless sulfates in the boil and don’t appreciably affect the flavor. My gut feeling is that any Campden added after fermentation...

Stir plates agitate the wort to keep the yeast in suspension, ferment the starter wort quickly, and build more cells. A byproduct of that is they knock out dissolved CO2 faster and disturb the surface tension of the wort. The krausen on a stir plate starter never gets a chance to fully develop...

WY3787 / WLP530 is by far my favorite — strong attenuation, good balance of esters, and accentuates the hop finish well. Really works great for Trappist ales, Belgian pale ale, blond, and table beers. If you have the capability to ramp fermentation temperatures, the rewards are tremendous.

I just made an American Black Ale with 30% Columbus, 25% Chinook, 25% Cascade and 20% Centennial that turned out amazing. I think you could push the Chinook even higher—it lends this dank, resinous flavor and aroma that blends extremely well with dry, roasty flavors. If your palate is...

I’m sure there’s people that have gotten injured from boiling wort and carbon monoxide inhalation too, that doesn’t make kettles or gas burners inherently dangerous. You just have to understand the risks and use appropriate PPE for the situation. It’s certainly possible that you have never seen...

I don’t want to argue about the merits for getting away from plastic fermenters, but this whole “glass carboys can kill” thing is more than a bit silly. PET carboys degrade over time, accumulate VOCs, and are oxygen permeable. So long as you are taking good preventative care of your glass carboy...

What was your mash temperature, OG, and FG?

It’s certainly possible that by skipping the Whirlfloc you are introducing a means for dry hops to remain in suspension, especially with the addition of unmalted wheat and oats. However, you shouldn’t need to post-boil finings or a centrifuge to drop particulates out of suspension. I didn’t...

I think you could skip the decoction and make a great Festbier. I’ve just noticed that a single infusion doesn’t work as well to achieve that massive, lingering head typical of German styles. I no longer have the ability (or desire) to perform decoctions, so I can understand your reticence. Even...

Wheat and oats provide body and mouthfeel to the beer, but shouldn’t appreciably affect the final bitterness or polyphenols in suspension. Everything will precipitate eventually. Flaked wheat and oats produce more haziness and kettle trub than their malted constituents, and will result in a...

I’ve never been to Munich so I can’t really conjecture on what a true Festbier tastes like. The continental varieties that I’ve had stateside (notably Hofbrauhaus Festbier) are extremely pale, under 4 SRM and taste more like a Helles Exportbier than a Märzen. I don’t think the grist needs to be...

Here you go: OG 1.051, FG 1.013, 18.5 IBU, 16.4 SRM 50% Rye malt 30% Munich Light 15% Pilsner 2.5% Caramel rye 2.5% Chocolate rye (10% rice hulls added as needed) 6 AAU German Tradition @ 60 min 2.3 AAU Styrian Goldings @ 5 min Mash Schedule: 15 min @ 113F 60 min @ 152F 10 min @ 168F White...

It depends on the strain and temperature you are fermenting at. Some strains, like high-pressure lager yeast, will actually ferment faster and cleaner under pressure, even at elevated temperatures. There are other strains like Saison DuPont and Weissbier that are incredibly sensitive to back...

It’s the 3 Fontinein house strain, if I’m not mistaken. That does qualify it as a Belgian yeast, and it’s very successful at fermenting NEIPAs, Saisons, Witbiers, and pretty much anything that can stay cloudy. Attenuates well, but doesn’t flocc out at all. This recipe is an awesome favorite of...

Spelt is definitely not a gluten free grain. Barley, wheat, rye, triticale and spelt all contain gluten on some level. OP, oats and rye are very versatile grains, but I can’t imagine replicating a wheat-based beer with them. You could try your hand at a German Roggenbier, which is basically a...

All of once. I ordered raw wheat via an online vendor, it arrived with bugs so I notified the vendor. The owner apologized, fully reimbursed me (and then some), and promised he would take action to address the source. If your LHBS is unwilling to make take similar steps to remedy the...