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I'll be kegging my Black Friday RIS when it rains next(gotta yarden when the sun's out). Been in the barrel since Feb. It will get 5 oz of maple syrup (from my trees) to carb up and will be on tap for Thanksgiving. A Dupple Strong is waiting on the barrel. I have a 5 gal Few barrel with...

I'm a retired millwright so not a chemist. When I look at the info in the Water book I see ppm concentrations per gal or liter, the grain doesn't play a roll in that. And to the original poster, in 12 years and 3 schools this is the first time I've heard anyone ask or talk about it. I think...

I think cascade and citra enhance each other like chinook and amarillo.

In ALL the schooling I've taken there is an emphasis on getting enough calcium in the mash. Most are saying 50 ppm's will be enough to precipitate out oxylates and carry over into the boil kettle for yeast health. My brewing liquor profiles come from Palmer and Kaminski Water book. They start on...

My beer turns out really good to excellent doing this. I put ? ppm's of salts per gal. Lets say I need 8 gal total brewing liquor, 4- MT 4- HLT. I need 1 gram per gal of CaCL2 and .5 grams per gal of CaSO4 to get my numbers. I need 8 gal of liquor, so 8 grams of CaCL2 and 4 grams of CaSO4. I...

The famous response; it depends! I make 6 gal batches, that is 6 gal in BK at end of boil and chilled. I put 5.25 in fermenter, and the rest in a pitcher to settle in the lagerator. The next day the clear wort is poured off and frozen for a starter.

I push out the rounds on parchment paper(oil it first) If it resists, cover and rest 10 min or so. I've also found dough that is 80* spreads better without spring back.

That's what my sourdough starter looks like when I refresh it. Scoop that into a bowl and add some flour and water in equal weights.

If you're making a 50% wheat beer your mill is set tight, why not just mill oat malt as 10% of the wheat grist. The husks stay intact when I grind them. I do this with a rye lager, and also incorporate a 104* gluten rest.

Put the brewing water in a pint mason jar half full and do the same with the softened water. Put 2-3 drops of dish detergent in each and shake. Notice the suds, how large the head and how long they last. If your brew water is close to the other you would have fairly soft water and can proceed...

BRY 97, Notty and 2565 are whats in my fridge at all times( there are more, I'm obsessed) I like to pitch them ~ 55* and set the chamber for 60*, when they slow down (~ day 3-4) I up it to 64* for 4 or so days then to 68* to finish. Always super clean and clear beers. With these 3 yeasts...

I use CBC to bottle condition always with great results. Make a starter of CBC and pitch at HK.

Do you let the grains gelatinize before you start to recirc?

I don't use a pH meter in RO (or the like) water, I use a TDS meter. My RO is between 5-7 ppm and the membrane gets replaced at 10 ppm.

In Wisconsin we can only grow hard neck garlic. I cut the scapes off before they straighten so i get a larger bulb. The scapes can be pickled, cut raw on a salad or used like green onions. I take 3/4 of them and put in a paper bag in the back of my kegerator and in Feb or Mar I pull them out and...

I have abeer with 36% rye malt and use oat malt as my base malt because the husks stay whole when milled. No draining issues, and makes for a creamy mouth feel.

Aside from the yeast character another factor is the the ABV. I find 4.8% to be the sweet spot, blonde ales are ~5.2%. I sampled a Kolsch at a festival and asked the brewer what yeast he used , it was US 05, that makes it a blonde ale!

In the paper I read they put 170* wort into the FV then immediately started filling it with chilled wort. I use Big Mouth and do the 170* whirlpool for 20 min then chill and pump wort after sitting for awhile. I don't get any grassyness and primary for 3 weeks,unless it clears prior to that...

When I design a pale ale or IPA the first part of the recipe(after yeast choice) is the malt BACKBONE you hear mentioned. Once I get there, then I exbeeriment with different hops. I find the high dry malts way less intrusive then the typical C-60.

Awesome inventory! What I like to do when designing a recipe is to do it around the yeast i'm using.