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I'm psyched to announce that Brewers Tool Belt 1.0 for IOS has been released on the App Store! I have posted a write up of the features including short overview videos here: http://www.hommelhomebrew.com/?page_id=259/ Brewers Tool Belt (BTB) is a collection of tools that make some tedious...

at first glance i thought something was screwed up since it just looked like the 2008 style guide categories. embarrassed to say i'm just realizing that they didn't use the 2015 style guideline as is but used a nhc modified version which seems to basically be the 2008 guidelines with the 2015...

1) What should I use for the kettle souring? Options: WLP672 Lactobacillus brevis or WLP677 Lactobacillus delbrueckii, perhaps both? I only have access to White Labs products. [hommel] i've done a bunch of testing so you can see how the different strains performed and how long they took to...

i just did my first water test run on a 15 gallon colorado brewing system. i agree that they were great to work with even during the holiday rush and the build quality is very good. i don't think you will have an issue doing smaller batches. there is about 2 gallons of deadspace under the...

I was in a similar boat where I could make off the shelf software work but since I couldn't see what it was doing under the covers I had little faith in its output. So, I built my own along with all the calculators I needed. http://www.hommelhomebrew.com/brewdesign/ Not sure anyone else...

can you change the focus? those rod shaped small things are hard to see behind those larger round things. :)

i used to do 60 (pale malt) or 90 (pils / 2 row) minute boil to ward of dms but i read the below article and cut it back to 30 mins on my sours (mostly berliner weisse) and have noticed no changed. http://brulosophy.com/2015/10/08/update-lab-data-on-pils-malt-boil-length-exbeeriment/

sounds like your lacto was not happy for some reason and clearly some bad bugs took hold. i recently pitched omega lacto blend into a 4 gallon 1.032 berliner and it was 3.2 after 24 hours. did you hop your wort before kettle sour? omega's says there blend is not very hop tolerant so i did not...

is this the right swanson's? http://www.swansonvitamins.com/swanson-probiotics-l-plantarum-inner-bowel-support-30-veg-drcaps how do you use? do you open the capsule? how many capsules per gallon? do you go straight into kettle or do you do a starter? how is the swanson's vs the omega...

I just did a kettle sour with the omega lacto blend and wanted to report back the results since it was mentioned a few times in the thread. the wort is 1.032 berlinner (2/3 pilsner, 1/3 white wheat). no hops. i got one pouch of omega's lacto blend (oyl-605) online since my local doesn't get...

i don't think us-05 will do anything at that ph level but i'd agree that i doubt you are actually at 2.8. i haven't seen lacto go much below 3.1 all by itself. even more ph tolerant ale strains like german ale are finicky below 3.5. i have had very good luck at low ph with wine yeast. my go...

i've done this with a BW but with a probiotic that didn't lower the gravity and i boiled once it got down to pH 3.2 for 10 mins then did a big (1 oz per gallon) flame out addition. it was centennial hops and i really liked the citrusy and sour combo. citra should be great. on the boiling...

super interesting article. in looking at my data again the only two that fermented out were the two WL strains. man, i have a hard time believing that WL is selling contaminated lacto but it seems hard to believe otherwise based on this data. That Omega Yeast Labs L. plantarum may have to be...

i don't agree that this is likely a contamination issue. possible but unlikely. gravity drop with lacto is totally normal if the strain is heterofermentative. brevis is quite potent although i saw big differences between wyeast and white labs. i did a bunch of tests which you can see here...

I did another Hefeweizen (WLP300) experiment, this time varying the fermentation temperature. My write-up is here: http://www.hommelhomebrew.com/?p=164 did an interview with James @ Basic Brewing Radio which you can find here: http://www.basicbrewing.com/index.php?page=radio it's...

I have put together a set of tools for recipe formulation and on the fly adjustments in html/bootstrap/php that runs on a standard LAMP server that I have called brewdesign. i have it running here (you can go in as guest to just poke around but you can't save anything)...

it keeps everything a couple inches from the bottom of the pot so you can put in electric elements, spigots, thermometers etc... w/out having to worry about the bag hitting them. also makes it easy to pull the bag out if you use a winch or pulley system since the basket has a nice handle on it.

I ran an experiment to test the impact of different pitch rates with White Labs 300 Hefeweizen and thought some people might find it interesting. Write up is here: http://www.hommelhomebrew.com/?p=154 Recently did an interview on Basic Brewing Radio going over the results which is here...

i think the batch size on beersmith takes into account all loss through the entire process. i think. maybe? :) i have never really understood that. and as a homebrewer, i don't care if i leave 1 or 3 gallons in my boil kettle. i care that i get the X amount of wort into my fermenter with...

did you take gravity readings? wlp677 is heterofermentative so it will not just create acid but also ethanol so you may have fermented it down enough that the US05 didn't have much sugar to work with and so you wouldn't see much activity. i've had similar experiences with champagne yeast where...