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Anyone experimented a bit more with Sundew? There isn’t much out there on it. Interested in trying it in a Taras Boulba inspired beer but also pairing it with more strawberry forward hops like strata and cashmere.

Price Drop $1500/each $700-$800 savings over new and used one time

Utah

I've got two Spike CF30 Conical Fermenters for sale. Both were used one time to ferment beer. One was used after that as a CIP brink for a few months. (contained PBW of Caustic to recirculate into our larger fermenters) Originally purchased to use at our brewery to do smaller...

Any more beta on this yeast? Bought some for some test batches. Trying to keep anything diastaticus out of the brewery.

what’s “soft” exactly. Pretty sure TDS isn’t exactly low. Even if they have sort of soft water you could still have alkalinity levels north of 50. If you’re not using acid to adjust and only relying on salts in the mash to lower mash ph then you can lose a ton of Ca from alkalinity/calcium...

Yes and No Pliny actually has slightly more CaCl additions than CaSo4 for example. Think a lot depends on your final gravity. Most TH beers have FG north of 1.014. I think for beers like that more CaSo4 helps the drink ability and reduces the perceived sweetness. For beers they finish...

Malt can add up to 40ppm of Sodium. I generally don’t go above 50ppm on top of that. Doubt Treehouse is using any sodium. I believe their additions are CaSo4, CaCl, and MgSo4. 3 or 4 to 1 So4 to Cl. Their finished beer Ca levels tend to be low as I bet they only add Ca salts to the mash and...

Only beers we’ve had clear are ones made with low floccing yeast. We make a few single hop pale ales with our Kölsch yeast that will clear over time.

only at elevated levels

Been a while since I contributed anything here. We were fortunate to brew a beer with Cellarmaker earlier this month and we just released it today. It’s a mash up of how we brew our highly hopped 5% beers and what they call Hazy WC Pale Ale. A lot of similarities to the recipes I was...

k-97 is supposedly the dry version of 1007 but things tend to go awry when yeast is dried. Never used K-97 so I’m not sure.

How did you oxygenate? This is more often the issue with under attenuation especially with higher floccing yeast strains. I’d measure the gravity before you crash. Centennial is notoriously high in enzymes and can cause some decent hop creep. You might get to 1.017 with hop creep honestly...

Awesome. At the brewery we use the BSI version and love it… but not necessarily for hop focused beers. It’s an amazing yeast for more malt focused styles. We brewed Helles, Tmavé, and a Franconian Kellerbier with it. Probably switch back to 34/70 from BSI for more hop focused lagers in the...

Business is profitable at 3 months Highest rated brewery in our state on Untappd and we’ve made 2 beers over 5% and 1/3 of our beers have been lagers (small sample set but still) Only 5 star reviews on google Not dumping old beer We get maybe 2 people a day reaching out with questions on social...

Sadly this is the mistake so many breweries/brands make… it is so painfully obvious when you outsource social media. I very much understand the space and have a degree in marketing. In order for this to be truly authentic it has to be 100% my voice and creative identity. At our size...

Highly suggest trying malts other than Weyermann (or Avangard or Best). Weyermann exports 90% of their malt, they’ve convinced everyone you need to use it to make German beer when not many German breweries actually use it. I’ve experienced the grape character from breweries not using...

It’s wonderful yeast and no where close to LAIII. It’s supposedly Conan but a much earlier generation. I wouldn’t say it’s a slow fermenter but yeah it forms virtually no krausen. Floccs like a rock, doesn’t mask hops, drops pH well but not overly lactic, etc.

If using dry yeast for kettle sours I highly recommend the dried Voss from Lallemand. Stuff is bulletproof I swear. I generally loathe Kviek but for fruit forward kettle sours it’s a no brainer. Ferment it around 88. Done in 2 days and incredibly fruity.

This is a tough beer to recreate. Noble hops are especially trashy on the homebrew scale, nothing like what Yvan is working with. I still get such low phenols in this beer. Granted I’ve only had it on tap twice and every bottle I can find is usually old as f*uck so I have no idea what it...