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Something that’s happened to you once (and I’m assuming this was taste only, not a lab test), doesn’t really compel me to believe there is a “clean-up” phase. Why is one of the recommendations for diacetyl removal to krausen? We all know there is plenty of yeast still in suspension even once...

Clean up phase is a myth. Happens during active fermentation. Yeast that aren’t metabolically active aren’t cleaning up your mess! 10-14 days is close enough not to quibble, but if you aren’t doing something to the beer like dry hopping or a quick cold crash then move forward with packaging...

That would be really hard to pick up on in a beer like this (I’d imagine). The pH discussion was more centered around bitterness (hops in BK) and I think cold break formation. Need to look it up, but I routinely have 7-10 mL of lactic acid in a 6 gal batch, with not taste effects.

I think this was the thread talking about Pilsner lovibond, Avangard is 1.5 L: https://shop.greatfermentations.com/product/german-pilsner/pale-and-base-malts

Ok gotcha, on the same page now. I would recommend using kveik yeast, as I believe they produce a higher bodied beer (maybe more glycerol at high ferm temps). Inclusion of protein-rich grains would also help. Finally, dry hopping with polyphenol-rich varietals can increase perception of body...

I know this has been mentioned in the past, particularly by @couchsending, but I’ve had really great results with mashing at 5.4 and then dropping to 5.1 with lactic acid in the BK (before hopping). No true side-by-sides for direct comparison, but the hop character seems to pop more without...

I am unsure of what your goal is, but it sounds like you are talking about adding maltodextrin to the mash? If so, alpha amylase is capable of breaking down maltodextrin (glucose units linked by alpha 1,4 bonds).

Right on, thanks for the suggestions! I will just use the servings/mL on each bottle to normalize against the two products and go from there. I’m guessing the enzyme in primary helps bump efficiency, but always dose in primary as well. How does the ~20 IBUs come off in this style? Bitter like...

I’m brewing a low cal IPA this weekend based off this recipe: Does anyone have experience back sweetening with monk fruit extract? I have this product: https://www.amazon.com/gp/aw/d/B07B4D9TF3/ref=ox_sc_act_image_1?smid=A26QH5Y6I2X2RR&psc=1

I’m brewing a low cal IPA this weekend based off this recipe: Does anyone have experience back sweetening with monk fruit extract? I have this product: https://www.amazon.com/gp/aw/d/B07B4D9TF3/ref=ox_sc_act_image_1?smid=A26QH5Y6I2X2RR&psc=1

Weird, is that a new consensus? I do agree with you that it generates extra trub, but thats never been a big worry for me.

Why are you giving up squeezing the grain bag?

Any difference in attenuation or time to complete fermentation between the two batches?

Gotta disagree. Grain bill, hop timing (and varietal), yeast strain and attenuation are all more important than mash temp (of course imo). As mentioned above by another poster, residual sugars from mashing high, assuming proper attenuation, are long-chain dextrins, which are not perceived as...

FYI on NEEPAH blend from Bootleg Bio, this is from Jeff himself back in 2018: “Thanks for purchasing a NEEPAH Blend! The strains are very similar to English brewing yeast, that's why we also suggest using this blend for also making English styles of beer. That being said, the cultures are very...

You might be picking up astringency from the higher polyphenol content of the those hops versus Citra (alone?), likely multiple factors. My experience with kveik is that they emactually produce a sensation of increased body relative to gravity when compared to American/English yeasts.

My beer finished at 1.019 but had a pound of lactose, so probably close to 1.011 w/o. Used 1318 and I’m very pleased with the final balance between sweetness, body and hip character. Maybe try dosing a glass with the equivalent amount of lactose (boiled in as little water as possible)...

Using your numbers, I am coming up with a target of 0.725 g sugar per 12 oz bottle. If you dissolve 32.6 g of sugar into 200 mL (final volume), then you need to add ~4.5 mL liquid to each 12 oz bottle (32.6/200=0.163 g/mL). Adjust for different bottle sizes, but something looks off? Edit...

I don’t know if you have enough time then to guarantee the yeast uses that sugar. Does this beer taste awful as is? If not, most people likely won’t notice either way, so I’d also vote not to treat the whole batch. Maybe do a bottle or two for science?

Make sure to super chill the gypsum solution too. Might be helpful to also calculate a tiny bump in vol of CO2 (using sugar) along with your gypsum. Presumably the yeast are still active and this could both scavenge O2 and replace lost carb.