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I'm planning on brewing a simple Grisette. 12 gallon batch 10 LBS Pilsner 4 LBS White Wheat 1 LB Flaked Oats I will do a full volume mash with 14 gallons of strike water. With the data I gathered from my water report, I am planning on added 88% Lactic Acid at a rate of 0.8 mL/Gal (11.2 ML...

Is there an online calc out there, or does anyone know the formula for acid additions in starters? I am trying to create some starter media to do some wild captures. I want my starter to be at 4.5 ph. I have a PH meter and could do some sampling, just wanted to see if anyone had this...

Ok, Thank You. I see where I made a mistake on that tab. I was putting a value for Total Hardness rather then Total Alkalinity in the cell. Doh! Cheers!

Perhaps I misinterpreted something. On the Water Report Input Tab, The Alkalinity Conversion Calculator gives me the Estimated Bicarbonate Concentration of 171 ppm. The red flag states to use this value in the Bicarbonate cell above. That cell is what I put my water reports reading of 132 ppm...

Awesome, Thanks guys. I think I am on my way a bit. I am able to use the spreadsheet to dial in acid additions, and relate the report to some of the things I have learned. I am putting this info in to a BIAB method, which is going to need a pretty significant acid adjustment. Any...

I recently received a report of my brewing water from Ward Labs. I was hoping to get some insight, to what my next step should be. I am currently researching more info about water chemistry, but it feels like I have a long way to go until I can understand water chemistry well enough to enhance...

I’m thinking about installing a Blichmann Boil Coil on one of my 15 gallon SSbrewtech kettles. I’m wondering how compatible the coil is with the SS dip tube in the kettle. Does anyone have this configuration or any insight?

I have not really ran into these types of problems. Specific breweries make Hazy IPA's very well. Those are the ones I will drink if I am out n about and want one. Sometimes I will hear some new hype about a brewery focusing on a certain type of beer, and Ill give it a shot. If it aint all...

I really don't think anyone needs to give credit for a souring method. This is just co-pitching home brewed beer, right? I agree that "The Reverse Kettle Sour" is not easy to stumble upon on the wiki. There is a good thread about in in the FB group, but it is not something that frequently...

Check out Mainical. I think they have some. https://www.mainiacalyeast.com/online-shop

End Bacteria Cruelty. Let your Bugs live!!!

This is what I ended up doing myself. I abandoned the kettle sour thing pretty quickly. After reading endless posts and threads on the internet of people not being able to get their beer to sour with L.Pl (due to hop useage) I never saw the point in being paranoid of cross contamination with...

Idaho7, Comet, and Sabro get it done for me. I've been doing them raw with Kveik. Cheers!

I didnt know the sizing was compatible. Has anyone used one on a 15 G SSBT Kettle?

I think the recipe looks great as is. I also use wheat in my Belgian beers. I would suggest you could condition this beer naturally in the Keg if you would like to benefit from a conditioning period. If you have a pipeline issue, where you need to get something on tap, you could also brew a...

Yes. Also I am sure there is some direct effect on Brett Fermentations under pressure, as there is with Sacch. I have not pressure fermented Brett without Sacch in the mix, so Its hard to tell. It would be interesting to see a 100% Brett Fermentation under pressure vs. standard. To Clarify...

I have had good luck using brett under pressure to get more funk going on. I think it is speeding up the process for getting funky as well.

When is the comp? What kinda time frame are yo working with?

Def geared to the nano community. No doubt some homebrewers will pick this up, it will make for great instagram posts!

I pitch at 68 and finish at 74 for that one. I usually brew 10 gallon batches of this one, serving half as is and conditioning the other half with a Brett blend. Both are very nice