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I don't think I've ever heard someone refer to something like an Oud Bruin as "trendy". Now my barrel-aged sour NEIPA with 3 pounds of Mosaic on the other hand...

I've had a lot of great brown sours, and I thought, hey, I make great berliners and goses, I'm going to try my hand at something different. I did research on grain bills and came up with a halfway decent looking recipe and decided to use the second runnings from an APA to do a partial partigyle...

That's very similar to my sparging process as well as I BIAB, in a mash tun instead using my old manifold. Makes life easier since I use a lot of rye and wheat in my beers, and I get a lot less volume losses. I'm going to estimate that I need to lower my pre-boil pH from 5.25 to 5.0 which...

Quick question about the pre-boil pH. I know your results are not going to mirror mine with different water profiles, grains/maltsters etc., but could you let me know what you typically see for untreated pre-boil pH after sparging. I'm wondering what happens when higher pH sparge runoff...

I wouldn't worry. They are my go to for ingredients. I place about 4 large grain/hops orders with them a year. they are a great price and great quality. I've never had a problem.

This was my thought, and the reason I am not using it post boil. I love the bitterness Columbus provides and that's what I was going for as my bittering backbone as to no have an overly sweet IPA with El Dorado and Huell being the hops I use post boil. I know Trillium solely uses Columbus in...

So I'm going to attempt a clone of a great Red Rye Pale Ale. 4# out of the 13# grain bill is going to be coming from rye or flaked grains, so this should provide a decent amount of sweetness and body you normally would see in an IPA. this is being paired with 35 IBUs of FWH and then a massive...

@ttuato and @plazola86 I've got things to think about. Thanks for the help. You know its funny I never thought of my hop schedule as too heavy 4.5 oz of isomerizing AAs. I plugged my schedule into beersmith and get something like 55 IBUs, so I didn't think my past recipes could be the problem...

So sparge water usually creaps up in pH as there aren't as many buffers in the grain. I acidify my sparge water to keep pH down, but if I have a mash pH of 5.3 and sparge pH of let's say 5.5. I'm assuming the pre-boil pH falls someplace in between. Do you just add lactic acid into the boil...

Hey, best IPA I ever made was a Founder's Reds Rye Clone I did about 9 years back. I was only 2 years into brewing and I've never been able to emulate it. Go figure.

I wouldn't think the difference between 5.2 and 5.3 pH could be the problem as some of the water experts here say that 5.3 is right in the correct range for the style. But I'll add some extra lactic acid this next batch to get it down. I don't use RO, but I'm going to try this next batch. I've...

Temps usually end up at 140 to 150 by the time the hops have been swirling for 20 minutes, but I've never started the whirlpool that low. Should I not do my planned flameout addition? I've seen several recipes of great commercial brews that have a staggered whirlpool with hops split between...

These past couple pages are really interesting when it comes to the whirlpool vs dryhop debate. I've attempted several APA/IPAs in the past year with my process shifting toward more and more whirlpool hops coupled with a small FWH and about 4oz dry hop. I have found that my results grew worse...

I have 1 within half an hour and they do fills, but not with my tank, they don't do swaps and don't recert. The best looking option for me without driving to the south shore would be to go to Arcsource in Hampton NH. They said that a 20# tank fill is $56 and 5# is $25. Are these reasonable prices?

that's what I was thinking. Now to just find a place like that close. I seem to be in a blackhole for Prexair, Airgas, etc. Looks like I'm heading to NH.

I'm going resurrect this thread as I have a new kegging setup for the first time. I live in Ipswich and am surrounded by welding and fabrication shops, but none do tank fills or swaps. Looks like Speedway in Gloucester is my best and closest place? Anyone know of a place that does fills or swaps...

That sazerac rye looks like the best beer I've never tasted. I need to find that!

I'm going to try this method next time, seems like such common sense get the better part of all worlds, keg hopping, lower CO2 usage and low O2. Would this be even more successful if you transferred to keg with 1-2 points to go in fermentation so that it continued to ferment in the keg building...

Maybe I'll focus on just one of those hops, then and use some of my older hops earlier in the boil as they have probably lost some AA and certainly aroma. I'd love a critique of the following recipe. 10# Pilsner Malt 1.5# Wheat .75# Carapils .25# Crystal 15L Mash @ 150F Target 150:100ppm...

I've done this with my past two AG sours. The first one turned out soooooo good. I mashed high (160F), sparged at about 170F and focused on built up dregs from Allagash (Coolship) and brett from Night Shift. Fermented with a low attenuating yeast to leave a lot for the LAB to work on. Results...