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Over the weekend I brewed what I'm calling a Sapporo Inspired Ale. The grain bill is below. After a lot reading, there seems to be consensus that 34/70 can ferment at ale temperatures so I am going to try that out and see how it goes. I also F'd and didn't realize I had zero yeast nutrient...

The tilt hydrometer is a really impressive tool. my temps have ranged from 52 - 57 for the past two weeks. I plan on leaving this ferment another two weeks and then will bottle. Does anyone think I need to do a diacetyl rest? If so, any suggested temps?

Yeah, I am honestly not thrilled with the Inkbird so far. The iOS app doesnt even work lol. Hopefully over time ill get better with it, having a chest freezer is bomb and well worth it.

@skleice that pilsner looks bomb!! To offset the lower amount of Pale Rice, what would you increase? Munich or Biscuit? @rjmaillie I decided to F around and make another lager, starting at post 20 here (inlcudes grainbill) - Munich Dunkel Lager

Had a fun time yesterday with some new gear. I need lagers year round and now I have a chest freezer that can give me just that. Im going to let it primary for a month in the fermonster and then will put the bottles back into the freezer for a final 2 month lagering period. 10 lbs Munich...

Thank you!! The flavor profile has three distinct phases atm. It starts sweet (i think due to the corn) and has a pale ale middle and ends with just a slightly too roasty finish. Making the adjustments I described above should turn this into a regular beer in my rotation.

Cracked this batch open yesterday and it did not disappoint. First and foremost there was no off flavor like the British Ordinary Bitter I made. This beer tastes really good, I think color wise it matches Bass Pale Ale. From a flavor standpoint, when I make this again, I will use more Biscuit...

With only a handful of these left I am happy to say that after 2.5 months, the harshness of the vanilla and the boozy alcohol flavors subsided and resulted in a delicious, roasty, vanilla, chocolaty and coffee stout.

my house was built in 1920 and the previous owner remodeled in the 1970’s, so nothing is level lol.

I had one of these and there is a mix of beers with moldy scent and some with metallic scent. After spending considerable time thinking of the bottling day, the only conclusion I can come to is a dish mat had to be the reason for the off flavors. I washed the bottles in the sink, placed them...

Bottled this batch yesterday, hyper vigilant on sanitization, two week countdown to try these. Now is when it get really exciting.

1 week in the Fermonster, yesterday was 2 weeks since bottling.

Thanks Skleice, very pleased with this one.

While these still have another week or so until they are fully conditioned, I decided to crack one of these open after getting the metallic scent from my Ordinary Bitter. These lagers taste delicious, dare I say a little too sweet, next time Ill probably go with 1lbs of Crystal rice instead...

I cracked another one of these yesterday, the day when it was officially ready, i.e. bottled conditioned. Happy to say the moldy smell is gone now but now there is a metallic smell to the beer... I was able to drink an entire bottle without getting sick or anything, I just hope this off scent...

Yesterday I went and brewed the Bass Pale Ale clone. I followed GlutardedChris' advice and went with more Biscuit rice and decided to go with Nottingham Ale Yeast. Here is the grain bill and some shots. 8# Pale Millet 2# Corn 2# Biscuit Rice 15L 1# Biscuit Rice 4L 0.68#. Vienna Millet 4.51oz...

Thank you!

Hello all. Recently I bought a Milwaukee 56 PH meter and am very happy with it. One thing I am wondering is, how does everyone store theirs? Do you have dedicated glasses used to put the meter in? I filled the rubber cap with storage solution and placed it back on.

How do you think this would taste? Messed around in brewersfriend and came up with this Munich Dunkel Lager recipe: 12# Munich Millet 2.5# Biscuit Rice 1# Caramel 120L 2 oz Hallertau Hops 2 packets Diamond Lager Yeast OG: 1.053 FG: 1.011 ABV: 5.55% IBU: 16.76 SRM: 18.33

haha no worries at all:). We actually have a thread for GF grain equivalents to Pilsner and Marris Otter malts.