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IREKS is imported by Stonepath here in Massachusetts, so I have been buying it by the sack directly from their warehouse. I really like their malts.

So funny. I actually brewed a Vienna Lager the same day as you with 12 pounds of IREKS Vienna malt and had an OG of 1.052. I built up a starter from my current house lager blend which 34/70 and Bootleg Franconian Keller. It has been chugging along open fermented at 50F and today it is at 1.011...

How does this beer relate to the Franconian Dunkel you mentioned in a different thread? Your recipes look pretty similar to a Franconian Dunkel that I brew. The BJCP starting in 2015 added a note that "Franconian versions are often darker and more bitter." I would add that they are also drier...

(moderators note: this was prompted by a now deleted post. It made sense at the time)

There was an article in the May/June 2021 issue of Zymurgy about using a cooler mash tun in conjunction with an AIO. They did all of the mashing in the cooler and then heated sparge water in the Foundry during the mash. After sparging in the cooler they pumped the wort back to the Foundry for...

Our homebrew club takes advantage of the AHA club insurance and it requires AHA membership so I get Zymurgy as a bonus out of that. Not what it once was but still some good articles and I’m actually into the newer fermentation content. I’ve subscribed to BYO for 12 years and keep...

All of the wooden casks, barrels, Holzfaß, etc. would have been pitch lined in the continental European brewing tradition. In the UK they were not pitch lined, but the goal was to use neutral barrels so as not to get the flavor of the wood. Wood aged beer for the sake of the wood flavor is a...

Here are descriptions of specific beers (mostly in Germany) in 1900. Note the nuances between styles that accompany this chart showing beer glassware and color: https://www.beeretseq.com/iconic-beers-in-flying-colours/...

Here’s a 1900 American Porter recipe that my friend Craig copied for Ron: http://barclayperkins.blogspot.com/2012/11/lets-brew-wednesday-1900-amsdell-porter.html As Ron notes: “Porter grists are a topic that have long fascinated me. This one, the stack of adjuncts excepted, holds few surprises...

Great point, but I’d be surprised if Boltmaker doesn’t get a hop back addition also.

WLP820 is what Andreas Krennmair recommends for a 19th century Vienna Lager is his Vienna Lager book because of its lower attenuation. https://beerandbrewing.com/recipe-andreas-krenmairs-traditional-1870s-vienna-lager/ If you look at Ron Pattinson’s various charts of 19th c lager styles, many...

More details here: https://www.homebrewtalk.com/threads/campden-tablets-sulfites-and-brewing-water.361073/

Here is one example from Ron: Tetley Bitter cask racking specifications from 1985. The dry hopping is small, but Ron says that he's "not surprised that it was dry hopped." As far as I can tell, Timothy Taylor's Landlord is not dry hopped, but when you watch the brewing process video and the way...

From Ron: "It's amusing that some modern drinkers believe that dry-hopping is one of craft beer's innovations. When, in fact, it's been practised for centuries." https://barclayperkins.blogspot.com/search/label/dry%20hopping Kristen's standard cask procedure for the Let's Brew recipes is "add...

I will withdraw the warm part.

I think this is my problem! I calibrate with my phone but then I monitor with a different old phone. I'm hopefully brewing this weekend and I will recalibrate with the old phone that I use to monitor. I absolutely love my Tilt, even if the gravity readings aren't completely accurate.

After a DME starter boilover on the kitchen stove this morning, I think I may join you.

I pretty much put all of my lagers in my temp controlled chest freezer to finish chilling after I get the wort down to 70F. I do transfer to a fermenter and use a thermowell so the temp control is more accurate. And even then I set the temp to at least 5 degrees higher than what I am aiming for...

In addition to our kitchen fridge (which has no beer anything except for a few cans) I have an old top freezer fridge in the basement that is my beer fridge and holds 3 kegs (I just use picnic taps), cans and bottles, yeast, etc. And hops in the freezer. Just for yeast and hops I feel like I...

This article by Evan Rail from two weeks ago may be the real future of moon beer: A High-Tech ‘Beer Printer’ From Belgium Wants to Digitize the Drinking Experience “Now, a Belgian startup called Bar.on wants to bring molecular mixing to the pint glass with a tabletop “beer printer” that can...