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That's something Northern Brewer would sell. Ask me how I know!

Mine will have Swiss Chard instead!

Nothing is ill defined. On pages 152 and 153 of The Water Book are all the salts broken down to there constituents so you know exactly how many ppm's per gal. All my recipes state grams per gal of brewing liquor so it's WELL DEFINED!

We can debate the 50-150 ppm's calcium all day, even Martin said the professors at Sieble are wrong. What I will contribute is this empirical evidence. When my wort is 75-150 ppm's I get the egg drop soup strands in the boil and i rack clear wort into the FV.

I got that on my feed and was not surprised. I have a crab apple tree that has golf ball size fruits that the squirrels leave on until Feb. They're brown and shriveled. THEY KNOW !

I use The Yeast Bay's Belgian Dry which has a lot in common with 3787. I'll be kegging a blonde and using the cake for fermenting the grapes on my fence. Have a Dupple Strong in a barrel I'll keg at the same time. You love that yeast because it does everything Belgian depending on the temp at...

What ever happened to residual alkalinity being the key to achieving the pH you want? I have a work sheet from a course I took at Sieble, and it's spot on every time I use it. And no I can't link it. If I could link it I prolley would be using a program to make my beers but formulas, a...

I used the vacuum sealer for my jars but sometimes it would loose the seal. I went back to the bags and have hops that are 5 years old and still making good to excellent beer.

I know ya'all are talking dry yeast, but I use The Yeast Bay's Belgian Dry(liquid pouch) It is diastaticus and will get a wort with sugar down to 1.002 If mashed at 158*. It produces a lot of glycerin so excellent mouth feel and digestible. Phenol's and esters are easily controlled by what temp...

Buy the epsom salt that has instructions for using as a laxative, it will be clean. I use the tables in the Water book to get the ppm's I need. all the salts are broken down to the ppm's per gal, so a little math gets me where I need to be. There is also a table on the additions for each style...

I start my fermentations at 55*, set to 60*, raise to 64* at day 3-5 depending on OG. I don't get any English flavors at all with this schedule. The yeasts I use in this fashion are Notty, BRY-97,2565, 2575, 1007 all very clean.

Table sugar is 46 GU's per pound per gal.

when my top freezer kegerator died I bought a new one to replace it. That's how much I love it. It has 4 taps and could hold 5 kegs, but the extra floor space cold crashes the starters in 2 L flasks. The freezer holds all of the hops and extra food. Just hit 66 so I sit in a chair and lift the...

I've noticed more malt flavor when I do a 45 min mash and boil. When I Gypsy brew I do this and mash at 154, pitch Notty and it takes a 1.044 down to 1.012. It's my best bitter recipe that I make so I can pitch the cake on my RIS. Ditch the US05 and pitch Notty.

It's mostly the skin that's bitter,so peal it. Personally with all the cukes I picked,pickled and ate i would just compost it (no chickens).

Saying Kviek yeast is like saying yeast,yeast; stop it! These people prolley say the Sahara Desert also; just stop it!

If your in laws were sitting on the break water wall on lake Michigan they would be Scotch on the rocks.

What's you're FG? Mashing at 156* is gonna make a very malty beer! Try mashing at 148* for 90-120 min and compare.

So easy to do 11 gal vs. 6. Have a blonde ale(club competition) with 2565 in one and TYB Belgian Dry in the other. totally different beers, same wort. Kegging in a week is a copper rye lager on 833 with one fermenter dip hopped 2 oz Amarillo. Next one is going to be split between Lutra and Voss...

Sounds like batch conditioning to me. Take a hydro sample, taste it, bottle it if good. I don't back sweeten so I don't know how to kill the yeast. I use ABV to kill the yeast.