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Definitely interested!! Happy to test!!!

Awesome. I’ll have to try this next time. I use almost exclusively dry yeast these days, but I’m not a big fan of the lag time often seen with dry yeasts. 👍 🍻

Update on this batch… Tapped last night. Absolutely delicious 🤤 😋 Perhaps a liiiittle on the dry side but no complaints here!

This is gold right here! How much GoFerm/Fermax do you use per packet of dry yeast?

Here’s a good demo of the process. Starts about the 7:50 mark Just be very careful not to overloosen the black cap on the contra lateral side. I accidentally did this once and blew Mosaic all over my basement. 😣

I did a BIAB with my Anvil so I probably didn’t “need” rice hulls….. but I threw ½ a pound in for insurance.

Made an experimental “RoggenBock” pitched onto a cake of S-189. The “randomness” of the grain bill stems from the fact I was trying to use up what I had lying around. Turned out to quite the happy accident though. I think it would be fantastic with a German Ale yeast. Great fall sipper...

Minerality is an interesting thought. I definitely need to go back and resample the HellesBock when I get home tonight. It might just be that. The aftertaste is definitely not a sour, mouthpuckering flavor. It’s a chewable vitamin kinda thing. 🤔

Two more lagers brewed post Flintstones Helles with RO water and limited acid addition and no vitamin C flavor 🎉 🥳 I’m with you. Let’s hope vitamin C beer never takes off. … but if it does I have the formula!!!

Yep! Guilty of that here as well! IPA mixed with brown ale became an “amber” and was quite good Saison mixed with Tripel worked Stout mixed with my 12% imperial stout brought the ABV down to 7% ish and was quite tasty 😋

Also interested!’

We’re about 10 miles south of Eugene/southern Willamette valley. I will say our spring is the cleanest water I’ve ever tasted! Makes sense. I think it was only about 40 bucks for the test so I’ll reconfirm it. 🍻

Unfortunately no water softener. Came out of the garden hose actually. lol Definitely unflavored gelatin!

Yeah the more I read, the less I need to worry about mash pH. This link is a good thread My water report looks like this : pH 8.8 Total Dissolved Solids (TDS) 151 Sodium, Na 61 Potassium, K 0 Calcium, Ca 2 Magnesium, Mg 0 Total Hardness, CaCO3 5 Sulfate, SO4-S 0 Chloride, Cl 2 Carbonate...

I am measuring the pH of the mash with a pH meter once the mash is well Mixed. I start at around three to four ML of Lactic and add one ML at a time until I get between 5.3 and 5.4 I would say I have about 20 five gallon batches on the system, using well water and only two batches have had the...

Hmmm interesting. yeah, I'm on well water and its free of minerals but heavy on the bicarb... and my pH is 8.8. That's what it took to get the mash down to 5.35. I bet you anything that's it. Maybe next time I'll try acidulated malt? Mash schedule, I was just having fun honestly.. lol I...

Sampled my Helles Bock last night (post - lagering for 42 days) and it tastes fine except, it’s the oddest thing… there’s this strange aftertaste that I can only describe as “chewable vitamin C”. It’s this sweet orange like puckering sensation which hits 2-3 seconds after swallowing. It’s...

This is fantastic! I will be in touch closer to Christmas time. This is going to be my Christmas present to myself! 😂

Thank you so much, Bobby for the detailed response! I am running the anvil on 240 and my next system will be on 240 as well. Don’t get me wrong. The anvil has produced some great beers and I definitely can appreciate improvement in my beer quality with every batch. Some irks with the Anvil...

Interested!!