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from every batch I’ve ever made both at home and now commercially I’d say these numbers are a bit low. By about .2 A lot depends on yeast strain, beer, ferm temps, etc. But even with KO pH adjusted to 5.0ish and very little buffer in the wort (no alkalinity) I’ve rarely ever seen numbers that...

Just cause it’s typical does it mean it’s correct? A final beer pH of 3.8 caused by a uncontrolled fermentation that’s allowed to free rise to whatever it wants with a yeast that produces a lactic profile doesn’t sound like a beer I’d be interested in drinking. Some English yeasts are nice and...

Those are fully degassed samples? If you’re just letting fermentation free rise with no control then yes those ph values aren’t that far off depending on pitch rate and a few other variables. The 88% attenuation at 55 degrees with a yeast that hovers around 70% usually is what was more...

Hmmm There might be something else at play here. 88% attenuation with that yeast is really high. Also you shouldn’t have seen that low of a pH with a starting fermentation pH that high and such a cold fermentation. In my experience the colder/slower the fermentation the less pH drop, especially...

Stirring is fine. Need to homogenize the sample. If your meter is very slow to get to a stable number you most likely need a new probe. A reading should stabilize rather quickly. Highly suggest the Milwaukee 101 or 102 meters. Best bang for the buck. If you’re fermenting in a vessel...

Had to buy a sack of Avangard Vienna to finish off a Kolsch recipe due to a shortage from the supplier. The difference between the Ireks Vienna and Avangard was mind blowing to me

we will agree to disagree I will say that the fact that Ireks is 9-10 cents less per pound makes it rather easy to swing in their direction

I think that’s excessive and unnecessary. I’d like most people use use some variation of 1318 and you pitch enough yeast it will lower pH to almost 4.0 on its own. Lowering KO ph to such low numbers with either lactic or phos Could have a flavor impact as especially with large WP hop amounts...

I’ve only found one place online to order it in the US. It’s somewhere in Texas. Comes up when you Google search. It’s been a while since I looked honestly.

Cut a soda/beer can in half. Add enough wort to submerge the end of the probe, say 50ml. Use an ice water bath. Cools a lot faster than trying to use the cold air in your freezer. Metal also conducts heat/cold better than other materials. Metal cans are incredibly thin. Wait 20-30 minutes...

Sadly one of the biggest issues but rarely discussed is ingredients and their quality. Weyermann exports 90% of their malt. They’ve done a great job convincing the global market that you need to use Weyermann products to make the best German beer which is funny when it’s not really used there...

what about a single decoction results in less haze without filtration

If you want to make Allagash white it’s very easy to harvest yeast from their cans or bottles of it or you can buy it from The Yeast Bay. Neither of those yeasts are great for Wit beer honestly. Use a wit beer yeast or a mild Belgian strain. Allagash uses their yeast for everything but Saison...

Nuts.com Freeze dried Pineapple if you want pineapple in beer

Do you want to make a Tropical Stout or a Stout with tropical fruit? They are two different beers.

Do you have a pH meter

Gnome=3522 pretty sure you mistyped 2522. it’s really great yeast

145/162/168 is really all you need. The length at 145 will determine fermentability. 162 is your foam step. 20 minutes is all that’s necessary

Good Pilsner malt, mashed the right way will add much more complexity than just standard American 2 row. I find most British malt flavors to clash with modern hop varieties personally.

A little more malt complexity, a little less FAN and maybe a bit more control of fermentability but I really don’t know. NA 2row is has way more DP and FAN than you really need.