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Good luck to ya! I'm fermenting a weizen with wlp3068 --- definitely hoping I got it all done right and I think the trick is 67-69F, and I roughly estimated the pitch. I got the starter perfect. I hope the beer has the qualities of the starter. Yes I drank the finished starter beer. Being a...

Eh, I am brewing beer more avidly than ever and I started in 2018. Trends come and go. Brewing is more than a trend, it's a passion and a hobby. Especially when you start to believe you can make a good beer. You see the same thing in other highly technical hobbies, like autos. Note how that...

Are you changing your boil volume?

nice!

Yeast activity is highly dependent on temperature. There will be differences compared to lower temperatures with this yeast. I see that the package says the range is 48.2 - 71.6F, ideally 53-59F. With higher temps, the most common off flavor is fusels, which are like rubbing alcohol. You may...

From the land of windmills and cheese, Comes ales brewed with Belgian expertise, With centuries of tradition, and love for craft, Brewers create flavors that leave us daft. These ales, so unique and full of taste, From Trappist monks, to breweries embraced, With special yeasts and malts in...

You are right. The standard is, the thicker the cut, the longer the cook time. Good point there.

Thiolized yeats can achieve what diliget dry dropping can, and more. Not sure about the relationship between ABV and thiols/aroma/flavor. Anything is possible!

Shoot, once I was almost through the first paragraph I was thinking, time to show these folks some good beer! Don't short change yourself here. You said it, you know you need to produce a good product. I would suggest brewing a practice run of the high noon if you have time. Back to my original...

16 hours? This is not a smoker, where you would want 16 hours. Sous vide does not benefit from more time. 3 hours is plenty for most applications. You want to subject, ie the meat, to reach temperature and stay there long enough. Not longer than that. Take careful note: Sous vide cooking is...

Right... simple and approachable techniques and ingredients for reduced oxygen brewing Ok thanks, will check over there

I don't care about opening pandora's box about tannic acid with you all....SWMBO doesn't want to talk about beer anymore. Maybe we're talking about the same thread. I couldn't gather a conclusion from it -- so I see what you mean. That thread was years ago. I read through it this morning before...

Does anyone use this for the short-term benefits? Which would be prevention of oxidation in such a significant way as to make beer taste better. Used in the mash or whirlpool. Can it make your fresh ingredients pop? Seeking some insight and "talk" about tannic acid -- you might have heard it go...

I don't think you're dealing with recipes anymore...now they're more like a Formula. Just be careful not to accidentally rev the mash paddle when you're trying to downshift.

Yeah I do it all the time with my digiboil. Once you have an electric kettle, which can hold +/- 1 degree F, so many things are possible. You can throw in spices and marinade, and vacuum-seal it with your choice of meat. Take pork chop for example: perfect sous vide experience, sear it on the...

Hark thee, hark thee, English Ales, what ho? Asking thou for my favorite recipe, so? Well, prithee, let me ponder, let me muse It's not so difficult, I shall not refuse Mine ale, I fancy it dark and fine As a flowing brook, soothing as wine It soothes mine soul with its flavour grand That is...

When's the last time you bought grain? If it's been a while, or hard to explain, just know that old grain can sadly produce a reduced efficiency, and that's the truth.

Oh, dear friend, don't be so quick to just use PBW alone, It's a fantastic cleaner, no doubt, but on its own it's prone to leaving behind residue, especially on stainless surfaces, So before you call it a day, let me give you some cleansing services. First things first, warm up some water and...

What's the mash temperature?

The label. I, myself, really just need to know what's in the bottles. Anything else, not my job. Please enjoy the beer.