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:smack: After the additions! :mug: How's your sulfate level and what is your sulfate/chloride ratio?

I use RO for all my brews as well. Care to share your water profile?

Thanks for the info. I'm off to try to find some to taste. I've never really brewed any lagers but went on a big Kolsch kick with WLP029. Fermentation and lager times/temps were well in the realm of the lager spectrum. What do you think is the biggest challenge, process-wise, for home...

Yeah, Pilsner Urquell is a given. It's probably the only Czech beer I've had. What about other styles aside from Czech Pilsner? A few of the lagers they were drinking were more around 8-9 SRM. I just read the Budvar is darker but I've never seen it on the shelf.

I'm sitting here watching Anthony Bordain's No Reservations. He's in Prague and they're drinking a lot of delicious looking pale lagers. It's making me want to brew up a lager or two. What are some good styles and good commercial examples of such pale lagers?

I don't think anyone that is entering one or two entries has any delusions about winning a Ninkasi. It's kinda hard to win a Ninkasi when you only want to enter a couple beers. The draw for me is the level of judging and the level of competition. I've entered local comps only to receive...

Thanks for making me feel better. Do they ever take additional entries at judging centers that might not be completely full?

I can't believe I forgot to register yesterday....

Thanks for explaining that. That's exactly what I was looking for.

I'm having trouble understanding the second part of your yeast growth model. I understand the first part: If (initial cells < 1.4 Billion/gram extract) yeast growth is 1.4 Billion / gram extract Assuming 1L of 1.040 wort using 114g DME: 1.4*114=159.6 I don't understand the...

You win the internet.....

Thanks for the input but that's not what I'm asking.

extract weight in kg = wort volume in liters * sg * Plato / 100 1L * 1.040 * .1 =.104 .104 * 1000=104 So is it correct to assume that there is 104g of sugar in wort 1L of 1.040 wort?

According to the Brewer's Friend yeast starter calculator, it takes 114g of DME to create a 1L 1.040 starter wort. Is it correct to assume that 1L of 1.040 starter wort made from grain also contains 114g of sugar? Also, how does Brix factor into this? 1 degree Brix is 1g of sugar...

I think we're understanding it the same for the most part but you're expressing it a different way. We're both understanding Kai's model to say the final number of yeast cells is dependent on the amount of sugar in the starter wort, not the amount of starting cells. I ran my random numbers...

Kai, I've read your blog at least 4 times and sort of grasp what you're saying, but I am having trouble fully understanding. I want to make sure that I am interpreting your theory/work correctly as I'm a little slower than the rest of you guys... If (initial cells < 1.4 Billion/gram extract)...

What percentage of yeast solids would you estimate this method to yield?

What percentage of yeast solids would you estimate this method to yield?

This was my exact same progression. I initially liked very malty, low IBU beers. I didn't like how aggressively bitter some IPA's were. Now I can't stand malt and can't get enough hops. My first pint of Pliny the Elder marked the official shift in my palate.

Just wanted to see what you guys/gals have planned for National Homebrew Competition. I'll enter two. Since I only have a couple months, I'm thinking about an American Wheat and perhaps an Amber. Not quite sure yet.