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I'm really new to what appears to be a sour beer, depending on what "slightly tart" means. What yeast would you guys recommend? I mostly brew with Wlp001, wlp007 and Wyeast 1450, but am definitely open to getting a different strain.

I signed up for the 1pm slot. Just got an email stating wort details will be announced soon.

830 + 2g Pale Ale =832

Loyalty programs are ok when they are free. Charge a few bucks or $100 and not many will sign up for that, especially year after year. I have 10+ loyalty cards that I use and I only keep them because they don't cost anything (except space in my wallet). Buy 10 gals of milk, get 1 free, buy 10...

+ 5 gal Surly Furious Clonse 23213.5+5 =23218.5

Just stumbled across this, is the club forming? I am in Prior Lake and would be interested.

20,164 + 6 gallons Surly Furious Clone =20170

I haven't noticed any change. I brew with that several times a year. I have one batch in the fermenter now (brewed Saturday) O.G 1.055 @ 65deg. I brewed the same recipe back in July and it was nice and clean.

19696 + 5 gallons Pale Ale =19701

What IslandLizard said. I also keep 2-3 house strains around, usually WLP 001, 007, and 090. Build a 2L starter, split, use half for the current batch (depending on needed cell count I might make 2nd starter and use the whole amount) and put half in the fridge. Repeat the process for the next brew.

Thanks for the help Martin and Rhys

I get reducing the Mg, but doesn't your Pale Ale profile call for 140 of Ca? If I dilute with 50% RO, which will bring the Mg down to 19, would that make it better? Thanks for the help

Thanks for the info. I have since added 50% RO water to reduce the magnesium down to 19, and added gypsum, calcium chloride, and acid to bring the other levels back inline. For certain batches, I probably will go 100% RO. What is the difference in taste between your profile and the Pale Ale...

Hello all, I moved into a new house a few batches ago and all of those beers have had a harsh bitterness and under achieving hop profile. I am pretty sure it’s the water that’s causing it, so I have been digging into adjusting the water. I got my ward water report back and have a few questions...

18990.5 + 5.5 esb =18996

I'm in

18104.5 + 5 gallons Barley wine =18109.5

I use 2 plastic totes to store anything that will fit. Beersmith for recipes and a whiteboard for brew day. Kettles, etc stay with the brew rig in the garage.

This ^^ Just in case it needs to be removed.

Should we change the name hamburger too? :D