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"HB" kefir. The secret to good health...

I may have to retract the negative review I gave this yeast strain. After some conditioning, it's turned into a pretty solid beer.

In the above examples (post #99), I used 1.5ml lactic acid for 1 lb of raw cane sugar (Indian jaggery), then neutralized it with 3g baking soda at the end. As you can see by the foam on the top, it continued to offgas CO2 after packaging. I recently used half of the #2 in a wheat saison, and...

How does a pH meter measure the amount of lactic acid required for inversion?

No worries. I ask because I have another thread going where this is an upcoming topic.

Since you bring this up, I'd like to know the recommended ratios for 88% lactic acid. That is, weight of sugar to volume of lactic acid to weight of baking soda.

I managed to find an example. The two photos are of the same two samples, shown under different lighting conditions.

I've tried that method myself, which is the same minus the baking soda neutralization, and I found that the tartness in the resulting invert sugar transfers to the beer. I can't say for sure that it wasn't due to the amount of acid I used, or other factors relating to brewing process. That said...

You could also hit it with a little victory malt, say 5%, for a little je ne sais quoi.

Becker's uses baking soda.

16 below and 15 minutes left. On the upside, chilling won't take long...

I'm brewing a saison in the back yard tomorrow, but winter has finally decided to arrive. We're expected -16C. I hope it's sunny out at least.

There's a great BYO article on pH. It doesn't directly answer your question, but explains where you need to focus your attention for best results. https://byo.com/article/the-principles-of-ph/

The krausen on 1469 can be persistent. Just let it ride. You can even rack the beer from under the krausen if you have to (just be sure that it's done).

I suspect the butternut squash cartel are behind many things. 🥸 And, yep. MJ-54 Californian.

Damn, that's high. Thanks.

So, unfortunately this beer is a fusel 💣. I kept the temperature well within range, so I have no idea what went wrong. It tastes fine (lager-like), though I can detect solvent on the aroma. The issue is that just one beer causes a splitting headache the next day. This batch is probably going...

I brewed with M54 for the first time last month and I'm experiencing the same fusel alcohol problems. I'm picking up mild solvent aroma and just one to two beers results in a nasty headache. I don't have temp control, but my basement allows me to ferment at a stable 64F. I did ramp up to 70-72F...