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What thread are you referring? I am used to Reddit thread layout more than Discord, I agree there can be some bad suggestions.

Seconded this yeast is good candidate for a Kolsch.

Here is the technical data sheet: https://www.lallemandbrewing.com/wp-content/uploads/2023/04/LoNa-TDS-ENG-8.5x11-Print-LalBrew.pdf According to the data sheet two things required to brew with this yeast: It is recommended to adjust wort pH to ≤4.6 for optimal avor and to prevent growth of...

Or CBC-1.

"LalBrew® LoNa™ is an innovative maltose-negative hybrid yeast strain that has been selected to have ideal characteristics to produce low and non-alcoholic beers. As a Saccharomyces cerevisiae strain of yeast, LalBrew® LoNa™ performs like an ale producing a clean and neutral aroma profile, no...

I have been on some hiatus because of work, but now that I'm back I'm surprised by the new love of Diamond Lager instead of W34/70 (marketed a lot by Bruloshophers). 1. American Ale: Lutra, I know some people love to brew Lager styles using this yeast, but flavor profile wise this has been the...

Still nothing, according to SS Brewtech on email they responded they only have available with silicone.

I agree, now I try to avoid proprietary accessories in general.

Anyone know how can i find the diaphragm gasket of this valve other than the silicon from SS Brewtech site?, looking to source buna-n or viton.

Man glad I am not the only one but seems the only solution is using another thermowell, sucks.

Do cosmic punch and Helio gazer bring the same flavor profile with a any thiol precursor hop as saaz? Also love the idea of playing with cosmic to bring marmalade notes for a bitter.

Just read about mash hopping for the new Cosmic yeast.

Man used to read North East IPA thread when there was a hype of blending yeasts for that juicy flavor. What techniques, hops and strains have been experimented lately? Is phantasm already available for homebrewers? I read about Cold IPAs but my bet it's going to have the same fate as Bruts.

My equipment is also "modern-brewhouse" (before was lodo) ready, yeah need to dig into what methods have come up in this forum.

I brew all-grain, love the idea of go fully dry yeast. I loved the posts about yeast strains and its discoveries. Learn a lot about yeast in this forum.

As the title suggest!, my career and family made me stop homebrewing. The place where I learn every new technique, ingredient, and trend is still Homebrew Talk for me. I want to go back with full force so can anyone give some summary or threads worth reading?

We can't get fresher and more local than home brew but without the delicate malt flavors on a lager.

You can use a corny keg instead of a kettle, a la Zymatic. Better oxygen control if you close transfer from the foundry to a keg.

As a homebrewer it really depends, you can brew great beers without mitigation of HSA but if you want to reach that flavor profile and stability of a Weihenstephan or Sierra Nevada that's were hacks as LODO you could. Great Sierra Nevada confirms it, as the says goes, Sierra Nevada beers have...

Those Lutra/Oslo beers make great Blondes and Cream Ales.