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USA, thanks

Welcome to the forum, looking forward to hearing of your progress and brewing.

I wonder if using a Kloster sourced yeast like "WLP835 " might help to zero in on the flavor as well, as White Labs says I understand they might be a distance apart, but maybe yeast was shared in the past?

I might be wrong, but from my brew sheets, I calculated efficiency around 64%, but I did notice your grains only total to 94.5%, per numbers next to the weights. Dean

Many of the Priming sugar calculators ask for the fermentation temperature to figure the required amount of sugar for desired CO2 volume levels. This is pretty straight forward for my ales since I do a constant fermentation temperature, but for lagers I wondered what temperature I should enter...

I am in the process of adding Viking malts to the spread sheet, with future plans of building a recipe maker of my own, because of me being a math and computer guy, this is my entertainment.

After a few more hours of searching I did find the old link here.

Years ago I found a spreadsheet with brewing ingredients data, from hops, yeast and grains,... I can not for the life of me find the source where I downloaded the spreadsheet originally. I am looking for an updated version. I really like this spreadsheet as it has more ingredients and...

Like many of you, I do have all my equipment and ingredients ready the night before a brew session, including but limited to, equipment ready and organized, waters filled, yeast ready, grains crushed, and sanitizer at the ready. The most important for me is my full checklist(Brewing Notes) for...

Agreed, I always make it a multi-purpose day by watching of sport's games, mowing yard, BBQing, and/or cleaning the house, never seems like a chore. I look forward to my brew time and the feeling of accomplishment. Dean

My wife was out of town and my last brew day was 7:30 am to 11:00 pm with a 2 hour break, which included 2 beers, Märzen(Austrian) and Czech Pilsner. Also, it was my first use of my new Digimash system.

I do like some of the other ideas, but out of the gate I think I will use the foil. thank you all. Dean

I need a pair of new brewing gloves

I will be using a Mash & Boil electric system for the first time. I would like to know what I can use to diffuse the Sparge water and Vorlauf wort water, when adding those waters back on top of the grain bed as I do not want to make channels in the grain bed. No pump so I will be doing this...

Good point, I was planning on using about 1/2 lb, so I will bump up to 1 lb. as I want the profile you described. I get my limes from Sam's Club and they run on the larger size for key limes. thank you, Dean

Thank you very much for your reply. I do like your idea of adding zest to flameout as I was wanting to extract the oils without boiling and the juice IMO has low risk of bacteria. I'll report back this spring, how it turned out. Dean

I want to add some key limes to a Kölsch. I am thinking of using 4 key limes, both zest and juice in a 5 gallon batch. What are some preferred ways to clean these and other fruits? When should I make these additions? Wort boil, Primary, Pre bottling... thank you, Dean

I would like a chance! Thank you.

Interested in one

Märzen, Berliner Weiße, and Kölsch