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The kiln was made of brick and stainless mesh wire, heat source was maybe 1 foot from the the grain. At the time, I was more interested in seeing the effect hornbeam wood had on the malt flavor, as it produces little smoke and burns hot/clean. The woodiness imparted by the wood was the most...

I can't speak to the German malts, but years ago I made a simple malt kiln and produced both a fully diastatic and non-diastatic brown malt, using straw and hornbeam; representing both the 18/19th century versions. The straw kilned malt was not very smokey and when used for 100% of the grist...

That is really not true about Ca and yeast nutrition. While calcium plays a relatively minor role in yeast fermentation, its presence in conjunction with Mg is important, as too much of one or the other can be injurious to the cell and fermentation (grossly simplified). Most modern malts provide...

While the Munich II color may be close, domestic Munich 10L has a very different flavor. Munich II is much breadier and darker tasting, high in melanoidens, whereas Munich 10 imparts a dry-biscuity flavor that is is more like a biscuit malt. Munich 10 works well in IPAs for that reason. At a...

I isolated the yeast from a bottle of Taras and there are two strains in the bottle; a smooth colony (likely lager used for bottling) and an irregular (main strain) that produces mild POF+ character with a distinct lemony-Belgian aroma. Overall character is rather clean and moderately dry. I...

Anyone have experience harvesting hop pollen and if it is possible to store it long term? My male plant is completely covered with flowers, although none of my female plants have burrs yet. Don't want to miss the window for cross pollination.

Have used them a few times now. I find they have a vague citrusy-fruity-herbal character when young and it tends to go big coconut-sunscreen as the beer ages. Not my favorite, but works in NEIPA as a blend with other fruity hops.

I just did a yeast count on a fresh A38 Juice. Viability was 90% but the pack only contained 76 billion cells. So much for 200 billion cells.

World Brewing Congress.

Kirin had a WBC poster a few years ago and indicated that Ichiban was made with 100% pils malt and fermented with W34/70. I can't imagine the hops are anything special.

I would bet they are not using the Wyeast Ardennes strain, but the real stuff from La Chouffe via HQ in Leuven.

I talked to Phil Leinhart at the last BCTC (2018?) about their house yeast. Ardennes for everything.

I am pretty sure Ommegang used to use the Forbidden Fruit strain, but now uses Ardennes.

Curious to see the Ondea enzyme package being used for GF beers. It is mostly used to brew industrial swill like Carling Lager, without having to use actual malted barley.

Lol. Ok, it might not be the "canonical" Whitbread B..... just the dry version of Whitbread B. Any other hairs worth splitting here?

S-04 is absolutely a Whitbread B derivative. There has never been any doubt about that. Here's the sales info: "S-04 -This strain comes from Whitbread Brewing Co., and ferments crisp, slightly tart."

This paper is cited in a few studies on FFA... not sure it helps. https://onlinelibrary.wiley.com/doi/epdf/10.1002/j.2050-0416.1984.tb04282.x

Here are a few books I've (mostly) read and may be helpful to you. Sacred and Herbal Healing Beers- Secrets of Ancient Fermentation Ale, Beer, and Brewsters in England The Barbarian's Beverage: A History of Beer in Ancient Europe

Guinness used 3 different yeasts depending on the product. It is likely that WY1084 is from their bottle conditioned Extra Stout, before it was pasteurized in the mid 90's. Fermented cool (64-66F) it should be fine for this beer.

Unless they changed within the last 6 months, it is WY1187.