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I do mine with 90% floor malted Bohemian Pilsner malt, 5% Floor malted Bohemian wheat malt, 3% Melanoiden Malt and the rest acid malt to get my mash PH correct, 2 hop additions first wort hops and the rest with 10 minutes of the boil remaining. I brew this with anywhere from 24-34 IBU's, but I...

I cooked on a weber kettle for years prior to upgrading to a lang bbq pit and the only thing I can highly recommend for ease of use and consistent results is a pit controller like one of these: https://pitmasteriq.com, no more messing with vents and checking constantly just set it and check it...

Your best bet when brewing any beer is performing a Forced/Fast Ferment test, then you know the exact limit of attenuation of the wort you made and don't have to ask/guess when your fermentation is done. I now do this with every beer that I brew and know when the fermentation is done, I simply...

Do some research on German Dampfbier you can ferment quite high in temperature, not to be confused with California Common/Steam beer.

Has anybody done any research or have significant experience in how much PH affects head retention? I haven't been able to find much on this subject at least from credible resources.