Search results

Make sure you learn how to use the pH meter. It needs to be stored correctly and calibrated often. I’d recommend the Milwaukee ones. They might be a bit more expensive but this is a very important tool that needs to be treated well. I’ve got a MW-102 that I’ve used for over 400 brews by now...

FermentedNJ.com Sign up for emails and they send you an email when they get their next ECY order. It’s kinda sporadic but the ECY yeasts are so worth it. So many awesome strains that you won’t find anywhere else.

The Elysian/Corporate A30 yeast is really hard to work with. It produced more diacetyl than any yeast I’ve ever used. Took forever to clean up after itself. I actually emailed Steve Luke at Cloudburst about it and he gave me a pretty detailed process on how they use it. They give it a long...

I think it was more to replicate a certain breweries profile. 002/1968 is the closest commercial yeast available to what FW uses. Commercial breweries use a similar yeast because it ferments so fast and floccs so well. Wouldn’t surprise me if 805 is done fermenting in under 2 days in the...

Same

Some English strains can produce rather “unwanted” character at elevated temps where as others produce pleasant or complimentary character. 1968/002 especially can produce some weird higher alcohols at even 67 and S04 can get really lactic even above 64. They either need a bit of pressure to...

Milwaukee MW102. Has a nice little container that seals around the probe. Would take a really long time for it to dry out.

Depends on the beer... Rowley Farmhouse used lemons in the mash for pH adjustment and won gold at GABF for Berliner or Gose with this process...

002 is the closest you’ll get to their yeast character. You can get it to attenuate no problem but you need a step mash. Every FW recipe I’ve ever seen lists steps at 145/154/168. They pitch at 64 and ferment at 66 then raise to 68 after day 2. I might try it a little colder than that to...

No.. wait for 30 minutes or so and dump what’s already settled then pitch your yeast. My SOP (for various reason that aren’t ideal) is to transfer to the FV around 72 then hook it up to the glycol and set to 64/66 for ales. When it stabilizes at that temp I’ll dump what’s ever at the bottom of...

Trub contains so many compounds that are not great for fermenting or finished beer. You just don’t want it in there for any reason. There are lots of breweries that actually centrifuge their wort before it goes into the fermenter to keep trub out and increase yield. It can lead to off...

There is no “pro” in pouring trub into your fermenter... for any beer. There are debates about whether a small amount of trub is beneficial to any beer from a nutrient perspective but that would be the only reason and there are lots of variables at play.

You will notice zero difference in SRM boiling for 60 vs. 90. 50% pilsner you should be fine at 70 minutes if you're below 3000 feet in elevation.

There’s a great article in craft beer and brewing about Kolsch with Matthew Steinberg from Exhibit A in Mass. Theres a lot of talk about the conditioning period in that article. A good read that is highly recommend.

Hooked up my sprinkler to the hose yesterday and watered the front lawn for an hour or so.

I just like the malt character of the Ireks better. Much more interesting to me. I’ve used Nothing but Weyermann pils for a while. Erecela, Barke, Floor Bohmeian mostly, and the Ireks stands out to me. And it’s less expensive. I have only tried their Vienna and Pils malts but looking...

I’d almost rather make a new starter with DME and a bit of hops to krausen something than used stores wort. Most likely that wort is really oxidized by now. Definitely use a bit of 830 slurry. CBC1 works great, especially for high ABV beers but while neutral i doubt it’ll result in the same...

Are you sparging? Are you treating that water? The presence of alkalinity produces astringency when pH rises a towards the end of sparge and extracts tannins from the last runnings of the mash. If your pH increases too much during the sparge because you’re not treating your sparge water then...

Really stoked on Ireks malt. Probably won’t go back to using anything from Weyermann any time soon. I think there’s only one Homebrew outlet for it online so far but hopefully more in the future. Seek it out if you can.

Not sure of anyone here watches the short videos the Alchemist puts out on the Gram when they release new beers or not but one of the recent ones, Skadoosh 52, just came out. It uses Talus (692) which is a daughter of Sabro. John mentions he gets nothing but cedar and his wife thinks it’s...