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Thank you for the link and what an absolutely amazing suggestion, and mht saved.

I just sampled Hefeweizen 2.0(14 days post brew day) and the only thing I improved was the body/mouthfeel. I can't comment on the tartness of this beer (lactic vs. phosphoric) because the overall fermentation characteristics are muted with 2.0(was it the lactic acid or increased pitch rate that...

Anyone know what's up with the website?

Thanks for the replies. Martin, I utilize Bru'n Water for all of my recipes, and when "Water" came out I decided to start using the municipal water supply. With that decision, I decided to monitor the pH at all stages to improve consistency. I used Bru'n Water to estimate the lactic(1st batch)...

With the first hefeweizen, I did use lactic acid due to that being the only option my local HBS. The first brew had a noticeable, but pleasant tartness to it. I used WLP300 and I know that tartness is characteristic of the strain but I wasn't sure how much of it was due to the yeast or the...

Greetings, I need some advice on what steps I need to take to better dial in my pH for a Hefeweizen I'm working on. I have brewed it twice and I plan to brew my third attempt again in February. Below is the grain bill, water, salt and acid additions, calcium and magnesium levels of my...

I just received the filter that you suggested below and there's a noticeable difference between our filtered and non filtered water. Now I only bought this to filter my brewing water, and it'll only be used maybe once or twice a month. What is recommended storage for the filters? Thanks in advance.

Those that were posting from the state of FL where can I find what areas are wet zones and what levels those particular zones are. TIA

What was the square footage on your initial building?

I plan to brew an eisbock this coming Sunday so I made a 1.7L starter with stir plate this past Friday using WLP830 with the intentions of making two more before brew day. I made the second starter last night and decided to check the gravity because the first starter didn't seem to have much...

I'm In

I have a few questions. With my initial dough in, I have always been careful with my stirring(to avoid oxidation), but it's when I do my batch sparge that I have concerns about the amount of stirring I have to do. I do an infusion mashout(MLT is a cooler), so after draining the first runnings...

Alright so I tried the beer I initially started this thread for and I would say it's okay. I wouldn't say it's a good beer and I wouldn't say it's a bad beer either. It has a great deal of hop influence but not bitter at all. It has good aroma. Golddiggie asked about the yeast influence and...

I will be pouring my first glass of it this weekend. I'm not really sure the batch I brewed up is the best for trying to see how much influence the yeast has on this beer due to high late hop additions as well as a mash temp of 156. What tasted prior to legging was good IMO. I'll let you know...

Just thought I'd give an update on how this beer is coming along. I just sampled the beer out of primary and it's pretty tasty. It has strong hop aroma but no bitterness what so ever. It has a very nice balance to it. It turned out the sourness that I tasted in the starter didn't carry over to...

The starter temp was around 70-72 degrees so I wonder if that contributed to the flavor of the starter. The plan is to keep this fermenting around 64 degrees. I'll keep it low per your suggestion. Fermentation was underway this morning so I'll let you know how this one turns out when it's done.

I did add 7.75 oz of 14.4% alpha Columbus hops during the last minute per the recipe instructions. The mash was at 156 so I feel the higher mash temp along with high alpha hop addition at flameout should create a unique combination. I don't question the recipe (5 Gallon), but I do question...

I like what I tasted, with the exception of the starter having a tart/sour flavor that has me worried. It doesn't have the same taste of the other Wyeast English strains which is a good thing IMO. I still pitched the yeast anyway because I have to stay on schedule. This beer was mashed at 156...

I just brewed up NB's Rebel Red kit, and prior to pitching the starter, I tasted what I decanted, and it was pretty sour. Reading the profile of this yeast, what I tasted, did not fit the description of the yeast. Just curious if anyone has used this yeast and just wanted some feedback.