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Give K-97 a try in Kolsch beers.

Genetic mapping has been done and S. eubayanus along with S. cerevisiae seem to constitute slightly better than 99.5% of the DNA of the combined hybrid S. pastorianus. The Nuremberg Statute book of the 14th century indicates the existence of bottom fermenting beer and therefore bottom...

Saccharomyces pastorianus is identified as the yeast used for making lager beer. Saccharomyces cerevisiae is the yeast used in brewing Ale. Saccharomyces eubayanus was discovered in the Patagonian Andes in 2011. Genome mapping has determined that S. eubayanus and S. cerevisiae are the...

Spelt is a forerunner of wheat. It is still used as a brewing grain at times. It is called "dinkel" in German. I've used it in Wits and other brews - both malted and raw. It's a little high in protein but that is fixable during the mash.

I malted spelt a few times. I made "wind malt" by using a box fan horizontally and stacking the malt on mesh racks over the fan. It took 2 days to dry the malt and it worked fine every time. Of course, this was only a few pounds each time.

I highly recommend that you rest your mash for 90 min. to 2 hours. It will surprise you the efficiency boost just a little time will give you. Everyone seems to be focused on mill gap but time is the more important factor. Commercial brewers of yesteryear mashed for 2 hours as a standard...

I talked with a guy who actually did some pressurized fermentation experiments while working for Coors. Yeast didn't start to stall out until the pressure got up to 60 or 70 psi (lager yeast). This experiment was mainly done to check the effect of hydrostatic pressure in VCTs. The box...

Any control of the degree of attenuation should be made during mashing, and not by attempting to adjust matters subsequently.

I once brewed a batch from a sealed container of Pils malt that was 10 years old. No problems.

I use filtered and chemically treated tap water.

Opinions vary and often change over time. https://crescentcitybrewtalk.com/breaking-bad/

To say that the protein rest has no value is ludicrous. It may have less value than it had with under-modified malts, but if nothing else, peptidase breaks down some simple and complex proteins into peptides and eventually into free amino nitrogen (FAN) which yeast needs to do its job later in...

A friend of mine does a lot of experimental batches in the 2 - 3 gallon size via BIAB. It gives him a chance to dial in a recipe without a big expenditure of time, money, ingredients, etc.

In 1357, the ‘novus modus fermentandi cervisiam’ dictated that this ‘new method of brewing’ required the “new herb” (hops) to be separate from gruit and to be boiled with the wort. Gruit had not been processed that way as it was added during fermentation or even post fermentation. This...

Many of the components of gruit got their start as traditional medicinal concoctions to treat various ailments of the human condition. In Wales, the ingredients of gruit consisted of wild sage, saxifrage, betony (Bishop’s wort), wild marjoram, and thyme in various mixtures. The Medieval...

Lalvin D-47 is a popular yeast for medium to sweet meads and retains full mouthfeel. It is tolerant to about 14% abv. Lalvin 71B-1122 seems best for melomels (fruit meads).

As alluded to in earlier posts, those Tripels really do go down a bit too easily. I developed a recipe for a Single which tastes like my Tripel but is a bit less likely to make me start drooling and getting loud if I have more than one.

On several occasions I've used a double handful of rice hulls when mashing 100% wheat. I don't get stuck sparges unless I lauter too quickly.

Lots of brewers try to speed up the clock here and there. The lauter and sparge IS NOT the place to save a few minutes.

The lauter and sparge is the area in which most of us can really improve our efficiency. A slow lauter is the number one trick in coaxing the sugars out of our mashed grist. Close down the valve to the point of taking about 90 minutes or more to finish running the wort into the kettle. On a...