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I used it in a beer a few weeks ago. I dont pick up any dill notes. Im using a lot more of it in this batch, so we will see.

My weekend started today. Doing a quick WIPA with mosaic, centennia, and Sorachi Ace.

Im still digging hop cones and pieces out of my pump and drain from doing this last weekend :cool:

I've got a chest freezer with an inkbird controller. I can fit a Fermzilla all rounder on the floor and tape the probe to the fermenter. This works fine for me. Always been able to keep the fermenter at 62-66F. This is the only thing in the chest freezer. I use this sometimes. I've found that...

I read some where that some distilleries use the Guiness yeast. Not sure where I read that.

I used 4ml for a five gallon batch as the acidifier in the mash water. The sour taste works its way through to the final product.

I did my yearly fresh hop (cascade) pale ale. Hops are about a month early here so far. Thats four pounds for a 5.5 batch. Whirlpool at 160F.

I used 4ml lactic in my clone, and that mildly sour. I wouldnt go higher.

IPA recipe #30. Idaho 7, Sultana, Cascade hops. 9.5%

I racked my thanksgiving stout to a keg for its long wait. Had enough leftover to fill some 3/4 liter bottles. Then I brewed a vanilla stout to pitch into the same fermenter. Its been a three brew week.

I don't know why I didn't see this thread before. I've got a lot of experience using Ultraferm in the fermenter to ferment everything. My goal is reduce the carbohydrate content of the beer as much as possible. I usually mash at 145F for three hours (while I'm working). Add 12 ml Ultraferm to...

It has a sous vide mode under the menu. throw your bags into the tray, and go. Ive heard you can put grains in bag and use the system that way, but i never tried

Green Bullet and Calypso Brut IPA

I used to have a Picobrew. Gave it away years ago when I learned how to do mash in a pot :) It makes a really nice sous vide cooker.

I'm playing with one right now. It's light years ahead of bags and sous vid magnets. Probably going to buy a second this summer. Also, I've brewed dozens of NEIPA's under pressure. Works just fine. In fact, I brew everything in the summer under pressure (until I go back to using Kveik yeasts.

Using my spike solo, I can do a batch (5-15g) in under 3 hours. When I'm doing low-carb beers, I mash in before work, let it mash for 5 to 8 hours, let the pot drain for 1 or 2, then boil. I'm not at the "station" most of this time. It's asynchronous. I can brew once a week, and be done by 6pm...

It's nothing like oats. Just means one has to work a bit hard to get super clear beer.

I've used it up to 95% of the bill. It does tend to add some haze, so West Coast IPA lovers might not like it :cool:

I've used the Odyssey before and I really like it. It has a more prominent grain taste.