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The beer will clear on it's own over time, that is why you eventually get a clear pour. Whirlfloc and other products like it will help drop proteins but not yeast. To speed up the process try using gelatin or a similar fining agent on the cold side to help drop the yeast, this will make for a...

Final gravity plays one of the biggest roles in building recipes, and how those recipes are perceived by the drinker. Most people have had that prototypical cloying hazy that finished at 1020 and has zero boil additions. However if it's a layered approach that we are taking with the hops, all of...

Best solution to preventing suck back other than hooking your regulator directly to your FV is to fill a 2 liter bottle with co2 and use a carbcap to hook it up to your FV.

Double mill?

NWA. Nelson with anything.

Get a ph meter, great piece of kit and will insure your values are correct coming from the software. Partial infection is also a possibility, especially considering your over attenuation.

Slap a spunding valve on the keg, set it to 1-2 psi and you dont have to pull the prv anymore.

Saaz 2.9% AA 1oz at 60min 1oz at 30min 1oz at 15min 1oz at 5min Aprx 30 IBU

Single item only unfortunately

RIP

Just a quick update on my warm fermented lager w/34-70. A total of 14 days grain to glass. It's still clearing up in the keg but I couldn't wait to sample it any longer. Crisp and clean with a touch of floral and spice from the saaz. No noticeable off flavors/diacetyl/DMS and dangerously...

There are lots of options for the blowoff side. You can do something as simple as a ball lock disconnect with a short piece of tubing and a conventional airlock, or just a blowoff tube into water/starsan bottle like you mentioned. Another option is a spunding valve or one-way etc. However most...

Heated plates do however make things like forced d tests a breeze. I would def pick one up if you have the spare coin.

1. Yes, I start with the floating dip tube/cap setup and have never had a clog. Be sure to cold crash before transferring to keg. 2. Most of us hook up the co2 to the dip tube side post and add a couple psi, then crack open the lid and quickly dryhop, then replace lid. Turn off gas and bleed...

Make sure to also check your thermometer you used on brew day. It could be off and causing you to mash way to low causing greater attenuation.

Not sure about a calculator, I just read the meter. I mash at 5.2-5.5ph as normal then use approx 10ml of lactic acid to pre-acidify to 4.3ph. Then pitch lacto and after 24-48 hrs I'm at my target of 3.3ph.

Yes, mash as normal, then use acid to pre-acidify. Pre-acidifying has several benefits. It will discourage any unwanted microbes during the souring process. It will also help reduce the lacto from stripping foam proteins (as mentioned above) and it will also speed up the overall time that it...

The key is to add those proteins back after you sour your wort. When you boil to kill the lacto, add the dme. You will have noticeably better head retention regardless of final ph. Then, once you complete primary fermentation you can age further on the fruit/puree of your liking.

You can add a pound of DME per 5 gallons of wort during the heat pasteurization process (after the wort has been soured with Lactobacillus). One could also steep specialty grains such as wheat malt, chit malt, carafoam, or carapils, and add the extract into the kettle during the heat...