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Interesting, it seems we have similar tastes. I have found the same regarding late additions, especially with Saaz and EKG. I also have found I am not a huge fan of carbonic acid. Differences based upon changes from effects of malt and yeast makes sense. Looking forward to reading your future...

What a great write up, thanks for taking the time to do this! I am looking at upgrading my setup later this year, and should at that point be setup to be able to follow this closely. Still found some things I’ll implement immediately too. Couple of questions: -How are you making your hop...

Got a bunch of gardening stuff done. We’re starting asparagus so my oldest and I dropped that in, and today will put out the spring stuff hopefully. Potted up tomatoes/peppers and started squash, zucchini, Seminole pumpkins, and warm weather greens. Also got a huge solid from the Mrs and she...

Since I don’t think it was answered, yes these are both Weihenstephan strains. I have used both in the temps you’re talking about successfully, though I’ve used the Cellarscience way more.

Glad fermentation is going well! Yeah I bet doing a lot of stirring and pouring your mash water while out in the cold contributed to the temp drop you experienced.

Beyond what’s already been asked, how are you getting the strike water into your mash tun? Are you running a line into it, pouring it, etc? Assuming you had 10-12lbs or so of grain? Did you maybe spend a long time stirring? Last thing I can think of, are you measuring temps with the same...

Sample of one but in my notes from my saison from last year I let it drop below mid 60s and fermentation almost stopped. Brought it back up to high 60s/70 and kicked back up. Loved it, I need to revive it and make another back here soon.

I’ve brewed with probably four or five of the Kvieks for multiple brews each and Voss has personally been my least favorite. That said diacetyl isn’t something I’ve really heard of or experienced with Voss. How much did you pitch? If you’re looking to do quick grain to glass lagerish stuff at...

Dry fire focusing on a good trigger press at semi speed. Checked my seedlings and am hoping to finally get them hardening off tomorrow after this warm day dies off. Finished by working my bench press a bit, then off to work. Some of my “hobbies” also bleed into my professional life but I think...

That’s how I did it when I was new and it was easy enough. Especially if you’re just trying to backtrack your OG. Sure recipe builders are great but they can also be confusing if you’re not familiar. Either way @blueeagles003 hope your beer turns out great!

I believe dry extract is 1.045 and liquid is 1.035. So 9 and 7 points per pound in 5 gal batch respectively. What did you do for yeast? Single dry yeast packet or something like US05? It’s very likely done, only thing that really might give me hesitation is if you had a significant lag time...

Is this an extract batch? If so you can pretty well math out the OG. Airlock activity can be a general indicator, but also keep in mind that it will sometimes continue to bubble for a bit after fermentation is done. I will also look at the beer itself, has the krausen dropped completely...

Key word being skimmed 🙃

So I’ve skimmed this thread and haven’t seen this concept brought up yet. Now that you’re kegging it’s pretty easy to hook things up to your fermenter to use fermentation to purge your kegs. The below thread is fermonster based but it’s an easy concept to apply to most anything really...

Ok here is where I’m at for a best bitter. Going for something with hair more alcohol than I’ve previously done(below is 4.6abv for me) and a bit of hop character. 5gal 75% efficiency 9lb Warminster Maris Otter(89.4%) 8oz Bairds Carastan(5%) 8oz Invert Sugar(5%) 1oz Bairds Black Malt(.6%)...

Welcome! I love kombucha and making it occasionally as well. I think you’ll find your experience there helpful in these types of fermentations as well.

That was really cool, thanks for sharing it. I found the Timothy Taylor part especially interesting, I’ve brewed a clone of that beer twice but never had the real thing. I am going to incorporate some tidbits from this into English ale recipe I’ve been working on, will post it here for feedback...

@Gunshowgreg nothing crazy really. Recipe is almost set but playing with hop schedule and may switch/add Hallertau for the DH. I’ve had good luck with 34/70 in these conditions on beers ranging from pils to doppelbock. 90% pils 10% light Munich 22ibu magnum 60min 9ibu Tettnang 10min .5oz...

Right! I got mine for $15 so it seems even worse lol

Thanks all yeah I’d love to get a hop bong, but they are really expensive for some reason. I have the bags and magnets already so diy for the win. Personally the whole opening up and purging thing just doesn’t sound appealing even with non pressurized fermentations. Gonna give this a shot in a...