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Weyermann exports 90% of its production. The Ollie Alt recipe is very similar to the Uerige recipe. No Munich, no Vienna.

Acid malt for ph adjustment will not cause a “twang” unless you’re using an insane amount of it to counter really high alkalinity.

Wlp036 is genetically a bread yeast I believe Almost all the Altbier recipes you’ll find, including those in the Altbier book, use a lot of Munich and Vienna and to me are way too malty. The Uerige recipe is Pilsner, plus 2-3% each of a roast malt and a medium caramunich. No Vienna or...

At the moment 4bbl/week out the door in draft, cans, growlers. No distro. Yes we were busy for the first two weeks and then business slowed but we’ve had a bunch of great press since then and business has picked back up. Last two days were our busiest days so far and most days before that...

Believe it

You have to add a ton of it and for what it is it’s expensive especially if you’re buying it through the standard Homebrew channels. You can buy the same amount of 85% phos online for the same price and it’ll last 50x longer. Same with 88% lactic.

I wonder if they’ll even get to the “typical” Monkish level of 8#/bbl

Ditch the 10% phos. Use lactic or buy some 85% phos. pH rising at the end of sparge and extracting tannins due to high alkalinity of the sparge water might be the most common fault in craft beer, commercial or home. Once you understand what that astringency feels/tastes like it’s amazing how...

This 100000%. It’s just as important as the beer if not more so these days (sadly). I have been fortunate with my other job to be involved in two global rebranding exercises and work with agencies that have done branding/creative work for Nike, Master Craft, and many others. My designer works...

Didn’t use a consultant but have quite a few contacts in the industry that helped out along the way. I’m sure a consultant would have helped some but not sure they would have paid for themselves or not. It’s something that’s been in the back of my head for say 4 years. Started working on...

I opened 7 weeks ago. Happy to tell you anything and everything you’d like to know.

Best practice for highly hopped beer: After fermentation cool to 55/60, wait 24 hours. Slowly remove yeast whether you’re reusing it or not. Dry hop below 60. After 2 days dump hops and start cooling Slowly remove more hops as you’re cooling. One or two more times. Cold condition for 4-6...

You sure? At least Lallemand has done studies showing virtually no difference in viability, attenuation, and finished beer profile when dehydrated versus not.

Create your own definition and go with it. Drink the best versions of the style commercially brewed around the US and take what you like about them and dislike and create your own guidelines for your beer and the beer you want to make. At my brewery we can’t serve anything over 5% on draft so...

HBC586 BRU-1 Idaho7 Nelson Riwaka Simcoe, Simcoe, Simcoe

It will get totally lost. Low pH has a drastic affect on dry hopping and overall hop character.

Do some more research on final beer pH. I’ve done plenty with my beer, measured plenty of commercial beers, listens to tons of professionals talk about their beers and pH.

Zero wrong with my process. As I said I’ve never seen pH values that low in any beer of mine during any fermentation, and especially at the end of fermentation. 400 + batches in stainless steel in the last 5 years or so all with temp control. I’ve experienced it in plenty of other beers. In my...

I was brewing a lot of beer there for a while and would krausen all sorts of beers from IPAs to Stouts and lagers. I never used saved wort for fear of oxidation. It doesn’t need to be the exact same beer. I’ve krausened IPA with Pale ale or even another IPA with complete different hops...

Who said I don’t like English ales? I don’t like English ales with a clear lactic profile which is often caused by certain yeasts fermenting at high temps. In a 68* environment even pitched at 62* plenty of English yeasts will go way north of 72 if uncontrolled. Some are nice and fruity at...