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OK that makes sense - you are only gonna get like 15-25% utilization at that time. You still do a 90-minute boil though, right?

That's about twice as much ch as I use in light lagers. I typically use 0.5oz bittering, and 0.5 in some late additions.

Heineken is made with Cascade ... or so Doogie Howser keeps telling me...

Sorry about the **** storm. I didn't mean to belittle you or anything like that. I know that people post here who aren't native English speakers. I also know that since this is a brewing forum people are likely to be in various stages of inebriation. However, since this is a brewing...

This guy from Gwinnett County can validate the above as truth. We make money around here, not products - this is mainly a services and financial processing area. I think jobseeker.com is in my zip code.

Anything tossed out at UCF is worthless, hell even the stuff they don't toss out is worthless. Sincerely, USF Alumnus.

Most people get vitality and viability confused...

Does anyone born after 1990 even know who the Dead Milkmen were?

Hi...

Are we supposed to be guessing where you are from? My guess is Nauru

What is your water volume measurement at various points in your process? Strike Sparge Pre-Boil Post-Boil etc.

Can you cite an example of a beer that you are trying to emulate?

Do you mean the Mexican beer Bohemia? If so, that is a direct competitor to the Heineken brand, and i wouldn't be surprised if Heineken tweaked their processes to adapt to what Heineken sees as their strength (brewing mass market lagers). Lagunitas is not going anywhere. You can still be...

I suspect that for lighter beers you'll need ~4oz of acid malt to hit mash ph

pH?

Is this what you are experiencing?

1. Yes I have. I have worked for a successful company that was bought and sold a few times by bigger companies. Typically what happens is that the only change is that another top level of management changes, but the core company stays the same. There is a reason we were bought; we were very...

The corporate paranoia on this site is so over the top it is borderline ridiculous. The reason that these giants buy 'smaller' breweries is not with hostile intent towards the brewery or its customers. The purchaser is interested in buying only for the additional revenue, margin, and...

#1 Centennial for these specific examples (but i have noticed it with galaxy as well.) #2 Pellets #3 I have been making IPAs with WYeast 1056 #4 I have dry hopped in primary after 7-10 days for a period of 5-7 days, as well as dry hopped directly into the keg. (two different cases)

I agree that modern brewers in traditional brewing locations are likely modifying their waters, and even the older breweries did so unwittingly. But isn't the reason why certain styles developed in certain areas because of the water profiles they had? I don't think i would ever make a beer...