Search results

No lactic either... The two around here I don't feel like are very high in foot traffic so stock can go low or empty for weeks. I ended up not using either. I use distilled water and add my agents from there. Just going with the flow here like normal and ignoring the pH. I probably won't know...

So it finished at 1.020. Beer tasted fantastic, I actually think the slight sweetness did well balancing it all out. I've gotten positive feedback on it from everyone I sampled to, so I'll take that as a win.

Yes, it was a question of when to add it to the mash water was all. I went to my 2 LHBS today, neither of them had phosphoric acid, unfortunately. I have some citric acid on hand, can that be a valid substitute? I have read that it can impart some off-flavors, so most preferable is phosphoric...

Thanks for both answers!

Anyone still following this? Brewing this up this weekend, wondering on the reply to my previous question. Also, at what point do you add the phosphoric acid? I generally add all my water additions to the water, then heat it up-do I add it before or after heating or does it not matter?

I brewed this up about 10 days ago, couldn’t get my hands on galaxy so went citra instead and a little bit of vic secret. Love watching the color shift after a nice dry hop.... still trying to get my gravity to drop a little further, it’s at about 1.022. Usually by day 10 it’s dropped a bit...

I'm sorry I didn't reply sooner, but thank you for the help. I went with the InkBird and it's worked fantastic. So far the temperature has remained fairly stable, and I'm happy with how easy it was to set up. Thanks again!

Maybe the cold crashing? The only time I crashed was when I went to carb it up, I did a 24 hour cold crash before the carb. I was also hopping inside of the keg with about 3-4oz during the crash/carbing as well. Just trying to figure out where it may have happened, because our brewing...

To be fair, PsuedoSue is supposed to be a pale ale. The original was clearer than it is now. Whirlpooling, dry hopping, yeast, and cold crashing can all alter the haze. Did you use any fining or filtering agents? Only recently (like the last 2 years) did this beer take on more of a juicy, hazy...

Thanks! I figured it was solely Mosaic in the dry hop based on the name, but didn't want to assume and wanted to hear other thoughts. I'll probably attempt to brew this up later this Summer.

So I am going to have a lot of extra Mosaic hops left over this year that I'd rather not try to reseal/keep until next year. I'm thinking about remaking this recipe with a Mosaic focus much like their Mosaic dry hopped version which I think is fantastic. That said, does anyone have any input on...

Thinking about brewing this up in a month or so... Only question I have is do you add the corn sugar at 10 mins as well? I see it's grouped with the other ingredients to be added to the boil at 10 mins, but just thought I would ask, thanks!

Yeah, definitely about 10-14 days in it'll start getting really good.. Just good luck getting it to last that long lol. It goes down great at all stages, IMO. Glad everything is looking good for you, keep us posted on how the final product is. The Mosaic one is so awesome. Just had a bottle a...

Hoping this finds someone well-versed in the electrical field. I have a commercial fridge I use for my kegs, which has worked fantastic at temps 34-40. The dial to adjust the temp seems a bit off if I try to raise it-once it hits 43 it’ll go up to around 66 on a hairline adjustment. The scale is...

Thanks for the input everyone, very helpful info and I appreciate it. Brewing this up on Friday, so we will see how it goes!

Where should I aim to have my mash pH? Or is that not a big deal with this style? Thanks!

Agree with the above. You'll find a ton a varying opinions, but I've always found success in the least transfers/oxygen exposure the better. I open my fermenter to dry hop once, and again when I am hooking up a racking cane apparatus to closed-transfer to the keg which is already purged with...

Did you pull wort pre-boil or post-boil for this? Just curious, I've never done a delayed pitch post-boil.

That's basically what I did. Just shy of 4oz the 2nd time inside of the keg. I thought it was fantastic.

I'm curious to hear your results. I would love to brew this, but would like to see/hear more results on how it turned out.