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My go to grist is as follows: 78% 2-row 11% White Wheat 11% Rye I mash, pre-acidify down to 4.5, pitch my lacto and hold for 24-48 hours until I've hit my desired sourness levels, then its 15 minutes into the boil to kill everything off and hop. This is a great base for my normal summertime...

@firerat So many interesting brews! Looks like the FL brewing scene has grown since I moved away back in the early 2000's

I'm kind of in the same boat as you and I think line balancing may be the issue. I have a saison I wanted to be carbed at 2.8-2.9. I currently have my keezer set to 38F & 13-14 PSI. I know that's a little low, but I have the Accuflex beverage lines with very little resistance and in installing I...

Great stuff @jlinz. Ohio breweries represent!

The temp in question is the highest the temp got to in the fermentation process, because the warmer a beer gets, the more CO2 it off gasses. So assuming you are bottling 4.5 gallons (the hops usually eat up a little bit of your volume when it comes to IPAs), and want about 2.4 vols of...

I'd follow the online calculator. The 5 oz probably won't create bottle bombs but it, would over carbonate your beer.

Cold crashing prior to bottling? No there will be tons of yeast left to carbonate. However, once you bottle, you do want to store those bottles somewhere dark and around 68-72F so that the yeast are active and fast in carbing your bottles.

Sounds good, just follow what I said to do your best with the O2. Once you have a CO2 setup if you ever decide to do the kegging route it will grow easier to do closed transfers, but its absolutely not mandatory. As for twist tops, I don't use them, but I think some people here may. I'd stay...

I'd say prepare your bottling equipment and clean sanatize everything in preparation to bottle tonight. I f you dry hopped last Wed ( I can't tell by your original post), then you've had the perfect amount of time to for that hoppy goodness to get in there. Do one final hydrometer readin prior...

Your steps are basically correct. You can take a hydrometer reading anytime, but to limit oxygen ingress I would only start with the hydrometer readings once you're pretty sure activity has ended. A little krausen (foam) may indicate that there is still a little bit of activity going on. Also, I...

Nope. What style are you brewing and how large was the addition? I do a dry hop during active fermentation for my NEIPAs and another before kegging. The worst that will happen is that the active fermentation may blow off some aromatics and the "biotransformation" of hops in an active...

I've brewed saisons with WLP565, WY3711, Bootleg Biology Mad Fermentationist Blend, and harvest yeast from Ommegang Hennepin (which some say is actually WLP565). I've never had one stall out on me with a temp schedule of 65F pitch, ramp to 68 for 3-4 days then take up to 72F for about a week...

Thanks @TBC . This haul looks fantastic. I'm so excited to try something from Sloop, I've never gotten my hands on anything from them.

A shipment arrived yesterday from @Chorgey. Great stuff, I love Mischief! And as you can see one bottle of the blood orange tart ale is empty in the pic, it went perfect with dinner last night.

I'm resurrecting this dead thread as opposed to a new one as I'm about to brew a Wookey Jack Clone and I had a completely different water profile in mind. My current plan for a profile is as follows: Ca: 51 Mg: 2 Na: 39 SO4: 75 Cl: 75 My thinking was that I'd want Sulfate and Chloride roughly...

This isn't the turn I thought this discussion was going to make, but I have to say I'm pleased. But now I fear large shipments of lube with my beer going forward.

They probably scrutinize more or less depending on state. Wine is legal to ship in or out of MA but beer is illegal. Makes no sense, but it is what it is.

Last two times I shipped, they asked me what was in the package. Not wanting to be a liar I told them it was live yeast samples. Everything went through ok.

The first box is in and from CA! Thanks @TwistedGray ! I especially liked the pennies in the can you added to the package. I thought for sure the bottle had broken and was rattling around in the box. You got me good!

I've begun to find I like the results of my stouts and porters better when I steep the dark grain separately. I had steeped while while the base grains were mashing focusing on keeping the mash at about 5.6pH and then adding the dark grains at the start of the boil. What about in a black IPA...