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I’ve done it both ways and it comes out pretty even. The prices that Northern Brewer charges are so high that even with the free shipping, you’re going to spend just around $50 on the grains For approximately 15 pounds. The prices direct from Mecca are pretty comparable to any other grain. But...

Any chance you remember how much you used? I typically use about 7.5 grams of calcium chloride, and was thinking about maybe splitting that in half with the potassium chloride, or something close to that. I don’t have the calculations in front of me, but I used my water calculator the other day...

The brewer in the podcast believes that lowering the calcium has improved the mouthfeel of his hazy IPAs. In his opinion too much calcium makes the beer chalky, but he still wants the chloride high. So he subs in potassium chloride to keep the chloride up but calcium lower. He doesn’t eliminate...

Ive seen people talk about the idea of keeping the calcium low in the mash but never really made a point to try it. I just ordered some food grade potassium chloride from Amazon and I’m going to try this in my next beer. Going to shoot for those exact numbers.

This one actually finished at 1.020. Higher than I’d hoped but I really enjoyed it.

I’ve done both 85 and 90 and I can’t really tell a difference. The finished beers have virtually zero yeast character to my pallet. The last few times I’ve been holding it at 90 and I’ve been very pleased with the results. I should also add I use twice the recommended amount of yeast nutrient...

I’ve used Lutra a bunch of times since it came out, and also the dry version since they put that out as well. A year or two ago I fermented it at 85 a few times and felt it gave really clean character. I’ve done a few with it where I’ve pushed it over 90 and every time I do that I feel like it...

]It’s crazy how recently there’s been all this talk of Columbus hot side, and now Nelson/citra. I brewed this beer 15 days ago and used 4 ounces of Columbus lupomax hot side, and the DryHop was 6 ounces of Nelson and 4 ounces of citra lupomax. It was a bit of an experiment in which I was trying...

If you are up for it then I certainly wouldn’t deny you. I’m assuming you’re somewhere in Massachusetts? If so just let me know and I’ll DM you my address. If not, that’s totally cool too.

Crickets.

Strictly to raise ABV but without drying the beer out like dextrose wood, or imparting additional flavor and color like a DME would. It’s essentially DME made from corn not barley. My set up maxes out at a certain volume, so if I’m looking to make bigger double IPA type beers they are my...

Thanks! 15 min: 19 grams of citra lupomax and 19 grams of mosaic lupomax (equivalent of about 2 oz. T-90s) 170 WP: 38 grams of citra lupomax and 38 grams mosaic lupomax (about 4 oz. Equivalent of T-90s) This beer is really good, but I will admit there is some lingering hop burn that’s pretty...

I did not…but I’m into mostly ipas. Anything hoppy. But open to anything really.

Awesome combination! I’m sure it will be amazing.

Pretty proud of this one. This is legit Troon, Trillium, Fidens, Monkish, etc…level. 73% 2-row 12% white wheat 12% malted oats 3% carafoam 2 pounds of brewers crystals Mashed at 152 1.087 - 1.019 for 8.8% abv Verdant yeast, 68 for the first 48 hours then 72 for the next 8 days. Soft...

I’ve been doing one addition lately as well. Soft crashing the fermenter down to 55-58 for 48 hours after fermentation has completely stopped. Then transferring into a purged dry hop keg. After transferring I pop the lid briefly while running co2 through the gas post, drop hops in, then purge to...

Yep, it’s definitely never a typical white Krausen. Kind of brown and crusty that leaves an off whiteish sludge when it drops. I just took a gravity sample exactly 5 days in and it’s gone from 1.086 down to 1.019 for about 78% attenuation. The Krausen is completely dropped and it’s just slowly...

By predictable I pretty much just mean everything about it. If you’ve used juice/LA three Then it behaves similarly. Initially I was getting a lot of under attenuation, so I started mashing a lot lower when using it. I’m at around 150 or sometimes 152 with it and have been getting between 76 to...

For this one I actually used white labs opshaug. It’s a lesser known kveik that is verrry clean. To me it imparts zero yeast character whatsoever and let’s the hops and malt come through crystal clear. I like to use it when I’m doing single hop beers to really get a feel for what a given hop...

I have a feeling it’s going to be very difficult to get. It’s definitely going to explode in popularity. They’re probably gonna totally ramp up the acreage and go through some of the growing pains like they did with galaxy, (or any other hop for that matter) but hopefully it won’t be too bad...