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I believe that to be correct as well regarding the unfermentables, which is why if tjosborne’s yeast pooped out why didn’t he try a high gravity yeast to try and finish the beer out Just curious is all, maybe he encountered an infection or just gave up on the batch?

I don’t believe the final gravity is the end all be all on perceived sweetness, i had a porter finish at 1.020 with s-05 and it’s dry and roasty, if your beer stalls at 1.040 why not pitch a different yeast?

New season for Siege is out and Pubg for xbox is less then two weeks away

Why did you have to dump the batch because it stalled? Did an infection set in?

Yes and even mash temperatures are up for debate around here I generally try to target 148-152 or 154-158 depending on the style, but i have mashed at 150 and finished at 1.020, or mashed at 155+ and finished 1.012 so it’s not an exact science nor are my processes perfect, end result is a cold...

Steep extracts flavor and color, a mash converts starch into sugar So you steep caramel and roasted grains because the sugars are already converted You mash base and toasted malts because they will still have unconverted starches

One of the brew strong episodes on water regions i was listening to recently I believe Martin spoke about some alkalinity was desired in brewing german beers because using acid malt added a flavor profile associated with the lighter styles Edit: the 4/14/14 episode

I agree about the American versions and honestly i rarely see a hefe offered at the local brew pubs I’ve tried Weihenstephaner at world of beer and my hefe’s definitely fall flat, thin and fizzy but the flavor isn’t bad i’ve used the wl300 and 3068 i ferment low to mid 60’s Springtime this...

From boiling to 85 is a really good start though

I was lucky to discover saaz early in my brewing years, great hop

If you try this method you can use a small stock pot and keep it inside the stove on warm, if you start at 150ish after 30min it will raise the temp some just keep the water to grain ratio about 1.5qt per pound And if you do go this route add 8oz of 2row and you’ll have a mini mash on your...

Use a champagne yeast, should be cheap and generally only targets the simple sugars added at bottling, the cbc-1 looks like it would work fine but i’ve never used it

Those look great any particular recipe you follow?

How was it?

I can second the kolsch malt, my lhbs brewed a 100% kolsch malt beer, turned out very crisp with a nice malt flavor

I have evolved my kolsch recipe from ed wort’s, if you like more bitterness i like using magnum and then use an aroma hop, the hop suggestions are all good though

We need try to yoopers suggestion on liquid english yeasts I don’t want to base my judgement on only having used dry strains [emoji482]

Commercial cooling towers on a chilled water system are cooling condensing water in the area of 85* F and lowering it about 10* to about 75* F in a perfect world, there are other systems obviously like in the power generation field hopefully someone with more experienced can chime in

Will probably have water droplets no matter what speed just part of evaporative cooling, could extend the top of the barrel a little higher maybe with a half a barrel section Or a removable section to force the air in a directional change to help the water drop out

This is a cool ideal, thermodynamics at work!