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This is exactly how I utilize KCl. I add it directly to the kettle after the mash is complete. I have learned a lot from reading Martin's work, but I use KCl in addition to CaCl when I want more chlorides and less calcium. High chlorides and high calcium water were producing negative effects...

I think most of the people who contribute to this thread are chasing the body, mouthfeel, and hop flavor and aroma that the elite NEIPAs exhibit. We are fortunate to have threads like these to bounce ideas and experiences off of each other. There are plenty of people out there who are brewing...

Yes, I did have whirlpool additions. A small FWH, some late kettle additions, whirlpool, and a 3 day dry hop right before packaging. Yes, I agree wholeheartedly. I am chasing flavor, not a look. I was actually targeting a West Coast IPA with this beer, I just posted the pic because so many...

This is still young, about 7 days in the keg, so it might still clear, but I wanted to post it in case anyone was still worried about chasing "haze." This is 12# Briess 2 Row, 1.5# Briess Vienna, 0.5# C40, 0.5# dextrose, high sulfate, low chloride, US-05, one big dryhop after the yeast was...

Not sure if this is what you mean, but they were T90 pellets.

Agree with this 100%. I brewed one of my recipes at a smaller brew pub that didn't have the hops on hand that we needed. They bought a few boxes (with sealed 22# bags in them) from one of the larger breweries here in MD. It's been a few years, but I believe they said they purchased them from...

I think the process for hoppy beers has some similarity to LODO processes, meaning that if you don't follow best practices the whole way through, and only change one or two variables, you may not see a real difference. If you are meticulous on the hot side, but expose the beer to oxygen when...

I drive a lot for work and listen to podcasts to pass the time, including the one posted in the OP. What I have heard from multiple brewers is that lagers are the beers they crave more often then not. They enjoy other styles, but at the end of the day they aren't looking for a high ABV barrel...

For anyone who cares to build one of these from scratch, I found that using half of a TC RIMS tube worked much better than a simple TC tee for keeping the spray from going back into the kettle.

I remember hearing a pro brewer talking about how they used it in their really high ABV stouts to help them attenuate without stressing the yeast too much. He never said which enzyme it was, and I don't remember which brewery he was from. Lots of help, right? You mentioned saison, I've used...

Cheers man! I'll keep an eye on your progress. I'm up in Harford County, but will make the trip to check you out. Salisbury is close enough to Burley Oak to catch you both on the same day.

People have been conditioned to expect clear beer because of the prominence of filtered BMC beer. Haze in beer is not a flaw, if anything it is very natural depending on the malts and processes used. In fact, Ken Grossman says in the interview that the cause of their haze was because in the...

Funny, I just listened to the Craft Beer & Brewing Podcast with Ken Grossman from Sierra Nevada. It's Episode 26 if anyone is interested. Ken said they actually weren't trying to brew a NEIPA with Hazy Little Thing, it's more of a nod to some of the original beers they brewed when they first...

The main lactobacillus culture used in Goodbelly is L. plantarum which is not as sensitive to temperature as some of the other cultures available. I have used it with a temp controller keeping it in the 85-100*F range and have also let it sour at room temp with very similar results. I always...

Quick math, somebody check me … 800 grams per hectoliter = 28.2 oz per 26.4 gallons or approx 1 oz per gallon EDIT: I posted this with a couple posts missing. @Northern_Brewer makes a good point on the difference between Imperial and US gallons. I just went with US because, well, that's what...

Water, with regards to brewing, can be very overwhelming. Taking the time to learn at least the basics will transform your beers! It's well worth your time to delve a little deeper into the subject, especially if you are already brewing all grain batches.

Curious where you got those values for salts added. Did you use a spreadsheet or something to calculate the values? Did you measure pH at all? And lastly, did you adjust the hopping rates along with the change in OG?

I want to say that I'm using the 2.3" probe on mine, it's definitely not 6" or 8". Also, I have my diptube pointing almost directly at the temp probe. The theory being that the temp probe is reading water that is constantly moving, and in my head that is better. I don't check much anymore...

I started out very similarly to you. I switched to BIAB for the simplicity and just ended up with a new set of problems. I originally went with a Wilser bag, but was having insulating problems. I added a pump and a RIMS tube and manually turned the element on and off as I needed to. Then I...

Off the top of my head, I would think that because the Mich Ultra is being held at a higher psi, that more carbonation is coming out of solution in the line, which is why its taking more beer to clear. Do you have anything in the kegerator that moves the air around? A small fan aimed up at...