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Mhmm, certain levels of certain minerals help the yeast do they job (magnesium especially). Might seem innocuous but minerals are a big component that people look over.

Looks like fairly alkaline water without any calcium or magnesium. Not good for brewing in the least. I'd seek other options for your mash water (like adjusting the mineral with salts)

Ah, it may be the Five Star 5.2 buffer then, lots of people say it's not so good for what it's meant to do (center your mash ph on 5.2). I'm no expert in water chemistry and I don't have the tools to measure it, but I'd start by trying to get rid of the 5.2 from Five Star. Aint ever heard...

For example, in my process, my brewing water may have been too variable and too hard, causing my ph to suck and be low. Too low of ph prevents alpha enzymes from working, causing a 'loss' in body. Not really a loss, but more like my fermentable profile was set to mostly beta enzymes, causing my...

So have you done traditional AG mashes (in a cooler), or have you done exclusively BIAB? If it's the second I would say it is a part of your mashing process. I noticed for my first couple of AG, which were BIAB, my efficiency was normal, the taste subpar, the protein was normal, and there was a...

I bottled my Pale ale, All Hail The Pale Ale, and damn this stuff is good even uncarbed! This is the first batch I've ever been completely happy with and I owe this to the wonderful homebrew community and their awesome tools. The trick kiddies is that here in Bourbon country, our water is...

I've tried US-05, TB 58, and Belle Saison. US ferments clean for your malt or hops, Belle Saison is interesting but I need to play with it a lil more next summer to see what real character hot fermentation can produce. TB 58 is interesting too, but I can't ever find a packet that isn't close to...

Welcome!

Abita and Brew Kettle make a great (read malty) Oktoberfest. Def earned my love in place of Sam Adams, Great Lakes, and Brooklyn's examples.

I just had a bottle of a two month old Saison made with Belle Saison based on a recipe here on the forum, tastes pretty good! The yeast characteristics are somewhat subdued I think because of an increased pitch rate and not letting the fermenter get into some crazy temps (anything above the 75...

Swiggity Swag, gimme that swag

You can look at your date code and also calculate how much loss of viability has occurred since packaging. For every month after packaging, the packet loses 4% of its cell count. Last packet I bought from my LHBS was dated for 04 2016, so assuming it was produced 04 2014 (two years before its...

Oh it's only if the cane sugar makes up about 50% of your fermentables, should be fine to add it into the main boil. Might want to add some yeast nutrient though. http://www.howtobrew.com/section1/chapter8-1-2.html

I'm pretty sure that you should add it towards the end of primary fermentation, otherwise the yeast will adapt to eating the table sugar as an easy fix and will ignore all your malt sugars, resulting in under attenuation. But I'm foggy on where I've read that, and I've never had it happen...

Doing my first iteration of my Studio Saison and bottling my Midgar Mitteldunkel! Late to the summer brewing season on the saison, but eh.

Yes, want, please.

Hi y'all, been reading the forum forever but never have posted into it. Have a couple of brew days (13ish batches) under my belt but I'm still getting some experience in. Thought I'd say 'hi' in the middle of a mash. Maybe even see if someone from around here is skulking through the threads...