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Yeast: Some of those manufacturer specs can be a bit on the conservative side and it's possible to squeeze a little more out of them. With that said, I used S-04 in mine, over pitched, aerated the hell out of it after about 12 hours and pitched a little more. It may have been a temperature...

Yes, that what I meant. Regarding the MME spreadsheet, is there a reason that it states to only select one form of acid to achieve the target mash pH? Just curious if there is an issue with using more than one...for example, lactic and phosphoric acid in the same mash.

Old thread I know, but I just started researching the subject myself. Isn’t the lactic acid to water ratio based on final batch side, not mash water volume?

I found two bottles of my first batch from back in November stashed in the back of my fridge yesterday. I cracked one open and it really tasted great. I had all of the ingredients so I brewed up another batch last night. Great recipe!

Almost 8 years later and this thread is still alive, haha. Love it.

I brewed this a few weeks ago, and while it's been awhile since I tried the original (about a year) I would say that this got me close enough to keep brewing it. I am not a huge fan of chocolaty beer, but have always loved Shake. After some research here, there and everywhere, I finally arrived...

Very old thread, but I've been looking for this explanation for two days. I was fine until i started looking at recipes and kept seeing "Pale Malt (2-row) (3.5 SRM)". From Revvy's explanation (and good god I hope I am right or my head will explode) a 3.5L Pale Malt should actually be listed as a...