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My take on a KC grist for V1.

I appreciate all the input and will check the links you’ve shared on my lunch break today. I actually have more yeast options. I have a frozen yeast bank but was trying to go the lazy route and use dry. Maybe I will make a starter of some 029 and give that a go for the initial batch.

I listened to an episode of Brülosophy several months ago discussing this style. It sounded interesting so I put together a recipe in Brewfather and then kind of forgot about it until today when I was trying to decide what my next batch should be. I am going to go for it. In my original recipe I...

Velvet Glow, a Helles by Russian River. So good I went back for seconds. I’m hoping the one in my fermenter is half as good. 🍻 Edit: seen partially to the left , I paired it with some fish-n-chips. 🍻x2

I use the style guidelines as guidelines. I brew what I want to brew and mostly use these guidelines as just that. Some lines that may guide me. I like to flow a bit outside sometimes and I’m ok with that. Life goes by too fast. I am so happy when I brew something I truly enjoy and that’s what...

I have brewed several batches of a Belgian single with this yeast and really like it.

This is what I do. Works great. I usually put the keg into my kegerator for a day or two under serving pressure to allow it to chill. Then release some pressure, hit it with the gelatin and then crank the pressure to 45-50 psi for 12-18 hours. After the burst carbonation, it’s ready to drink...

The beer came out great! One of my favorite HB IPA’s to date. I was expecting some banana after the sample I tasted, but not picking any up in the beer. 🍻

I brewed a Helles today. 5.5+1515=1,520.5 1515 is a much cooler number. 🍻

I just brewed a “Helles” and pitched some 34/70 on it @ 65F. Certainly not traditional, but I’m calling it a Helles. 🍻

This thread done gone wild!

While driving home from work a little while ago, I took a moment to appreciate all of those that gave it all for us. Having another moment now. This one is for all of you. My latest HB IPA. Only been in the keg for about 48 hours. I finally got the hop punch that I was looking for. A bit juicy...

A half pint of my Belgian single before heading out for dinner. 🍻

Mash with primarily pale or Pilsner malt, some Munich, a touch of wheat and how much potato? 10%? 20%? Maybe some lemon zest in the whirlpool or flameout and maybe a bit of lemon juice as a “dry hop”. ? I’ll have to see about getting something like a 2 gallon FV.

Now I feel like I actually have to try it. 😂 I’ll work up a recipe. Hopefully Brewfather has potatoes listed in their fermentatables category. Otherwise might be hard to figure expected SG’s.

This is a great, local goto when you want something IPA- like with a lower abv. Coming in at a sessionable,, 5.5% It is Magical and delicious… 🍻

That gives me a great idea! I’ll brew a gold potato, lemon Kölsch and call it Landing on your feet. 😎

I was able to buy a few six packs of Spruce tip Sculpin from Ballast Point a few years ago. I haven’t seen it since, but would love to brew something like that. It brought me back to my early days of IPA obsession. Dank and piney. So good. Where might one from Southern California order spruce tips?

Actually it did get a little sabro in the first dry hop. Not sure about using it in the second one though.

For whom the Bell tolls- Metallica