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Ok smart guy, go ahead and show everyone how you achieve 4% ABV and 100 or less calories.

If you are looking for LOW CAL, and want to have something around 4% and ~100 calories, you'll have to use enyzmes to ferment out all the sugar. Basically, these are all 4% brut IPA's. Sounds nice, but that is 175 calories per 12 oz, if those are the real the numbers.

I would get your beer off the yeast faster, 10-12 days at max, as the degradation/autolysis of yeast produces haze compounds (among other things) that can create stubborn haze and add to GI issues. Once fermentation is complete, there is no reason to let it sit on the beer, so long as you had a...

Pretty much the same as the above, but with a bit more late hops and a WP rest for 20 minutes at 180F. Water is 100% RO with target final wort of 110 ppm Ca, 150 ppm S04, 50 ppm Cl. Ferment cool, with a dry and flocculant yeast that lends some balance, like WY1332 or WLP051. 6 gallon - 1.048...

I would disagree about the yeast, WLP051 can make very nice IPA's but it is not as dry and neutral as Chico and derivatives. It actually works well for heavy hopping, as the higher gravity and mouthfeel provide a nice balance. It is a popular yeast among some NEIPA brewers for that reason. That...

It is a variation of Chico, aka BRY-96. Slightly better flocculation with some fruitiness.

Breiss does use drums for their caramel, although the C60L is not entirely glassy; typically containing a fair amount of starch when analyzed with a farinator.

That recipe comes from the Dornbusch/Weyermann recipe book and say what you will about Dornbusch, but many of the recipes are good. Certainly closer to what actual Germans are brewing than what US brewers think they are doing. I'd brew it. Looks like a tasty beer. Interestingly, you could add...

There are significant differences between caramel and crystal malts, even though the terms are used interchangeably in the US. Generally, caramel malts are produced in a kiln and crystal in a roasting drum, resulting in different amounts of carmelized/crystalized starch in the grain. Then there...

Oops, yes.

Sort of a mini rant and oversimplification, but IMMO, it is worth noting that much of the data on "ideal mash pH" comes from sources that were working on very different issues than what the average home brewer or IPA brewer is trying to solve for today. When Kunze and Narziss were working on...

Warminster and Pauls mild malt was available via Cargill not long ago, although that probably doesn't help on the home brew side of things. I'm not even sure Pauls produce a mild malt anymore. If you can find it, Crisp Chevallier is a decent substitution.

I bought two sacks on a whim as a substitute for the hard to find Paul's/Warminster mild malt. That said, the flavor is not even close to the UK stuff, being similar to a US dark munich with stronger and sweeter biscuity flavors. In the UK styles I like to brew, it provided the wrong type of...

Random, but I've tried brewing Young's Special Bitter with both WLP033 and WY1768 (multiple times), both of which are supposedly the Young's strain, and have not been crazy happy with any of them. Much too clean, no real top cropping ability, and lacks the characteristic ethyl heptanoate note of...

There are a bunch out there, have access to WBC material? 40-50g/hl is generally the min accepted rate of antiox benefits of hops. Without digging, here is one that uses hop leaves (as plant material) as source for antioxidants. Aside, German whole leaf hops tend to contain more leaf material...

Food for thought, WP rates >2.0 lb/bbl typically produce less final beer hop character than the same hops used at <2.0 lb bbl. More you add, less you get type of thing. The same is also largely true for DH, where DH character loses varietal specific character greater than 2.0-2.5 lbs/bbl, if you...

Don't apologize. The majority of so-called LODO brew houses are wet-hammer milling to produce extremely fine grists for use in mash filters. This achieves maximum efficiency, achieves stable mash and lauter pH, and reduces wort oxidation. And an acceptable amount of fines are beneficial in wort...

That is interesting about the scale, did not catch when I read through. Thanks. Still a lot of mutations though. I was implying the US yeast labs that sell to home brewers largely obtained their cultures not from proper yeast labs like NCYC, but from home brewers who collected many of these...

The Mr. Malty page is still a decent resource for the sources of most the WY/WL strains, per how they were collected. However, given the sometimes dubious methods in which many of those cultures were acquired and how yeast change via process and time, it is foolish to think any commercial...

If it is not the tap system or the glassware (generally best to not use dishsoap to clean beer glasses) it could be a myriad of things. High ABV beers (>7% ABV) have less foam stability than mid-strength. Adjunct use decreases foam as well. Did you leave the beer on the yeast for 6 weeks while...