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looks like there is a 5-year expiration date on the sachets. Sounds like 1x a month is the standard recommendation for calibrating? Basically works out to $1 per calibration I'm re-reading the user manual for my meter - the probe is warrantied for only 6 months, and I'm seeing recommendations...

recently had a problem with a drifting pH meter, and checked my 4 oz. bottles of calibration solution, only to realize they're expired by several years Seems an expensive waste to buy the full bottles and have them go bad, or untrustworthy, before you can use them up I see some other...

actually Mangrove Jack was founded and headquartered in New Zealand, not Australia. It's like a whole different island. So geographic proximity is the only evidence for linking them? Any idea what yeast bank collection the M20 came from? I wonder if it's just a dry version of 3068?

I guess that is a clue, but I find even less info on Mauribrew. Never heard of the company nor seen their product in stores. Very few reviews online You sure it's a match? MJ lists 70-75% attenuation for M20, Mauribrew lists 77-82% for Weiss. I understand there's a range based on grist and...

picked up ingredients for a Bavarian Hefeweizen yesterday. LHBS did not have Munich Classic, so I fell back to Mangrove Jack M20: https://bsghandcraft.com/mangrove-jacks-craft-series-yeast-m20-bavarian-wheat-10g having trouble finding what strain this is equivalent to - is it repackaged...

the fast cleanup is appealing I may try a little experiment myself. Follow the Brulosophy Quick Lager method, but add a pinch of dry Oslo flakes in addition to 34/70 main pitch at the same time. See if it conditions any faster

sounds like a good lager blend I suspect you'd get similar results with most any lager yeasts. If you can control the temperature for 3-4 days, that's when most of the ester profile is set. Then ramp to warm it up and finish instead of waiting weeks at 50F for the same process to finish.

what's the use-case for this yeast? For those of us without temperature control, we can't pitch at 50F as recommended. If you do have temperature control, why not use it, and get a traditional lager with traditional fermentation profile?

I plan to add lactic acid to get the pH down to 5.4 . Otherwise proceed as-is?

no, single source. this is the report I got from Ward Labs

revisiting this conversation Is my tap water too hard to build the Munich (boiled) profile? Calcium (ppm) Magnesium (ppm) Sodium (ppm) Chloride (ppm) Sulfate (ppm) Alkalinity (ppm) 51.0 6.0 17.0 45.0 12.0 91.0 I see the target Chloride (8ppm) and Calcium (12ppm) is already below my...

Still chilling and chugging here!

I have no advice but this year I added about 2 lbs of fresh Concord grapes right in the primary fermenter. No idea if it will be a success or disaster but I'll report back either way!

anyone else having success or otherwise with the "shaken not stirred" starter method? thinking about building up a simple yeast bank by keeping my favorite dry yeast strains on hand, rather than jars of slurry in various stages of decomposition. Draw off 1 liter of wort on brewday - pitch in a...

pressure fermentation seems counter-productive to making a hefeweizen https://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/ " Open (non-pressurized) fermentation leads to the fermentation of significantly more esters as opposed to pressurized fermentation. "...

what about taking your apples to a local cider press and having them process the juice for a share/fee? that's how the old-timers did it. It didn't make sense for everyone to own a cider press and grist mill - you'd bring in your crop at harvest time and pay the miller to do the work for you

interesting about the Burton Salts. Any idea what level of sulfate they would have achieved by adding 2g/gallon?

alright, I can achieve that target with my base water here is the mash schedule. This will be the first time doing a protein rest - I understand it's not necessary for diastatic conversion, but aids clarity? "A protein rest is necessary during the mash. Dough in malt with maize at 120 °F (49...

inspired by a trip to an antique store with the wife found a barware tray labeled "Rheingold Extra Dry Lager" that I can use for carrying pints upstairs from the basement kegerator never heard of it, but did a bit of Google research and found this: The Bushwick Pilsners: A Look at Hoppier Days...