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Awesome build, but just a quick question, do you have a dishwasher?, I’ve been bottling all my beers for about 10 years now and I put my bottles inside the dishwasher (bottom rack only) and set the dishwasher to run a hot water cycle with a tiny tiny amount of cascade.. the cycle also has...

Exactly, you summarized it much better, what I meant was that just by being ‘roasted’ doesn’t mean that will be the “most” acidic as there will be crystals that are not closed to be roasted but still more acidic than roasted… if that will ever make sense!

That’s what the data shows. Crystal malts are the most acidic as they are kilned when wet while roasted malts are not that acidic, opposite as most people will think, given they are kilned dry. That read I attached above explains that and shows distilled water mash pHs for different single malts...

This link will probably answer your question, long read but worth it, one of the most informative and helpful I’ve seen when it comes to this subject.. https://braukaiser.com/wiki/index.php/Mash_pH_control

https://www.dogfish.com/brewery/beer/midas-touch

Haven’t been able to read the entire discussion so my apologies if someone already mentioned this. One of my favorites, the Anchor Brewing blog, has a lot of articles with historical and traditional brewing archives including Mesopotamian/Sumerian styled beer. I even recall they got to brew...

People here in HT have mentioned they’ve seen sacks of Rahr laying around at Treehouse as well..

For my stouts in general, I mash the regular pale malts just like I would do for any normal IPA and then steep all my dark grains (crushed of course) for 30 mins @165F, that way I don’t have to deal with the water adjustments and chemistry - not that people shouldn’t, but it just simplifies my...

Affirmative, I mentioned fungi/mycelium extract as an alternative as I see it very often being used as a nutrient in fermentation related peer reviewed papers. But I wouldn’t go that far as questioning the practice of adding yeast to the boil as a misinformation. Yeast are more than proteins...

Other than TF Golden Promise, Rahr has become one of my favorites, just received a 55lb sack of their Pale Ale malt, very excited to see how this one delivers as opposed to the 2-row version.. Dino pics included

A good source of inexpensive nutrients is washing and saving the yeast cake from one batch and tossing it in the boil of the next batch.. Otherwise adding dry baking yeasts (rapid dry yeast) to the boil will also be a good and simple approach. Another more sophisticated nutrient is mycelium...

Rahr’s COA guarantees that no Dinos were harmed during the malting process

Just go into Amazon and search for finger lakes wine powder, multiple brands and grapes are available, they’re typically in brown bags.

Grape skin/wine powder/wine flour blends from New York Finger Lakes, there are multiple brands and multiple grape products.. I used the Riesling one but there’s red blends as well. Amazon carry most of them.

BIAB w/4.2 gals of distilled water w/ LODO/YOS at a ratio of 2g/gal for each of bread yeast and sucrose starting @110F (allowing natural temp decay) for 1hr then adjusting with CACl, gypsum and magsulf following YOS. TF Golden Promise 5Lb Rahr 2-Row 1/2 Lb Flaked Wheat 1Lb Mashed @158F for 1hr...

+1 I brewed a NEIPA using a US equivalent of Phantasm and Simcoe both in the mash and fermented with Cosmic Punch and a starter of Hill Farmstead yeast. Rounded it up with Azacca, Citra, Nelson and Galaxy at flameout and DDH with Citra and Galaxy. Beer came up insane. Will recommend moving...

I recall a few posts (with pictures) showing A18 and A38 being Other Half House yeast strains

@couchsending right?, definitively you can recognize the LIII peach esters from space. This is not LIII for sure. The HF one is so clean and neutral it’s just amazing. I took pictures of two yeast starters I did with the same exact (split) wort, on the left is Omega Cosmic Punch and on the...

I was lucky when my neighbors brought me a few four packs of Double Citra this past October from their trip to Vermont. Curious enough, I decided to collect some dregs and get a starter going. I had a starter already set before a week from canning date so I’m presuming I collected sufficient...

+1, super late to the conversation!. The approaches recommended here will work for regular stouts. From my experience, for pastry stouts (>11%) with FGs above 1040 and other higher alcohols (bourbon, rum, others) you will need a small strong yeast starter with servomyces, lots of nutrition and...