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I’m brewing a huge RIS on Sunday. It’s a 12g batch with 3# of roasted barley, and several other dark malts. I always mash it all together. I tried the late additions and didn’t get the character I wanted. Shooting for a PH of 5.6 and rolling with it.

Same here, 16 years old and not as easy to connect. Today reminded me of years gone by. I wish everyday could be like today. I’ll be a jerk come tomorrow. 😀

Drove to Indianapolis early and it worked out. Visited the zoo, cloud free, 75 degrees, we had a great day. Crazy how a few stars show up. Driving to 100% really worth it. The drive back however, never again!

Agreed 100%

Bobby has had his name on every MT cooler build I’ve ever done. His bulkheads are well thought out with quality parts used. A++

I have a couple Barrel Mill spirals soaking in a pint bourbon right now. IMP Stout should be ready for the Holidays.

I’ve never tried to go slow while underletting. I just rock it in there and stir after I move hoses and such. Huge difference from the days of stirring grain into a filled MT. Now there’s no balls of grain. Brewing an Imp Stout this weekend for the Holiday season. It has been a long bit since my...

I mix it with distilled in a 5g jug. I use it all year. I’ve never had any PH reading out of wack. An hour, that covers them for every water mixing hardness. The harder your water, the shorter the life. Mix it with distilled and no worries.

Last I heard he’s still banging them out. Contact him and give him the measurements.

Agree 100% plus easy cleanup

My therapist will be sending you my bill. $$$$$

S-23 is a fine yeast IMO. It can handle warmer temps too. I also make sure to do a D rest with it. It is better for malty styles. Leaves the beer with a fuller mouthfeel. I’ve medaled with it several times in euro malty lager styles. 34/70 is a chewer. It leaves nothing on the yeast side. Dryer...

You could always use a swamp cooler w a frozen bottle to drop your temperature. I did that for a few years before I got temperature control. If you go that route, make sure to add some CO2. That’s where I found my issues. It came from the O2 ingress as I cooled my fermenter. I’ve not used AA...

I’ve kept Giga 021 going for several years. My latest is currently ready to keg. Pulled a gravity sample earlier today and it’s going to be fantastic. It puts off a little sulphur while ferment. I haven’t found a Kolsch yeast that I like more. I split the batch w S-189. That’s a dry yeast I also...

Freaking beautiful Bra! Got it going on…

:rock:22g Split batch of 021 Kolsch and S-189 lager.

My answer is time, cost, and internet simplicity. My local said he’s doing well, but his costs keep climbing. $100 a sack for Maris is a deterrent for anyone. I pay more there and have no regrets.

I’ve grown them for 10+ years. I’m going to dig them today and spread/thin them out. I’ve had several that never grew well. Mt Hood, Magnum, and Cashmere never could get them rolling. The most aggressive grower for me has been Columbus. No issues with drought. My Cascade is still going. That...

I couldn’t agree more! Kolsch, there is no substitute.

My Kolsch is a week into its journey. I think it’s a shame discontinuing the dry Kolsch yeast. I use Giga 021 that I’ve kept going for years. Maybe you’ll be able to find the yeast of your liking the next time. Enjoy your blonde!