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Again - my guess is that 90% of the bad beer made with LME is bad because of poor yeast management and poor fermentation. Do those well, and I'll bet the beer isn't bad. The Brewers who made the wort certainly were trying to make something good

If time is a real issue, you can make a good hoppy pale ale with extract, some steeping grains, and a 15 minute boil. Some have, reportedly, even won competitions with that recipe! With a good fermentation, it comes out great. Search for the "15 minute pale ale" thread, but essentially you "hop...

I happen to agree - but how many other improvements in your brewing technique accompanied your move towards temp control? I know when I started monitoring and regulating temps during fermentation, it signaled and accompanied a general interest I improved yeast health - with starters based on...

I agree - while mine has had no issues - (so no need for customer svc) I have heard nothing but positive things about how quickly and thoroughly the service has been. This seems a bit odd to me.

I must add though, that as a BIAB brewer pre-zymatic, I never split my mineral additions - so it seemed more natural for me

I do that as well, and just add the total minerals to the keg. I use Tasty McDole's water profiles. Now, if these are supposed to be mash only water additions then the calculations are off. The alternative is to use the Brewers friend app for water, and put in your targets and volume, then add...

Anyone use wet hops in the zymatic? I have a big crop of cascades I'd love to use in a pale ale, but was wondering if the amount was limiting in the containers.

You could get darn close by using the Maris otter syrup from northern brewer and substituting ? Biscuit for the toasted MO. Otherwise the crystal can be steeped.

Thanks folks - I just saw some related brews int he English beer thread. That is a great thread and I should have originally put this there. Thanks again.

How did this turn out? I was thinking of doing a similar beer.

Thank you for the ideas. The idea I was going for was simple - take an American wheat ale, sub in maris otter for enhanced maltiness, and ferment with a british ale yeast - all to just make it a bit more characterful. I do see that wheat (particularly torrified wheat) is a common ingredient in...

I was hoping to craft a British-style wheat ale, and was looking for some feedback. The grist is simple - 50/50 Maris otter/wheat to an OG of 1.046. Hops with a US twist with Willamette (or EKG, or Fuggles...) at 60 mins, and citra at flame-out to a total of 30 BUs, fermentation with Wyeast...

The short answer is yes - but I haven't done it. I've read about people routinely fermenting a wort first with an ale yeast, then pitching something like roselare to sour. There are many products left in the beer that sach yeast cannot eat - but others like bacteria and Brett can use. It is the...

I just bought 30 of the tabs for 3.77! Wow

Thanks Kevin! One question though. Your message is a little confusing as you initially say refrain from using PBW, and then seem to suggest it is OK to use it waif there has not been a cleaning cycle for a few batches. Is it Ok to use PBW every few batches or should we avoid it all together? Thanks

I don't know if it's better yet - but I goosed the malt bill slightly on my pico pale - subbed 5% Munich for half the crystal, and subbed 5% wheat for 5% of the base malt. Kept the hops the same but will dry hop. I also used a British yeast - the burton Union strain from mangrove jacks

Agree - why risk contaminating this expensive new machine when it can be done in the fermenter. The circulating boil should kill things - but I'd hate to be wrong...

I've been wondering about the berlinerweis myself - but will just pitch lacto and Sach yeast after the boil.

The best advantage to me of few ting in the keg is the built in sanitation. If you started with a clean and sanitized keg, the boil recirculating in the keg keeps it sterile (in theory anyway). I know some on the PB forum (and perhaps here) have had infections, but hats traceable at times to...

Its the new one - Modern Homebrew recipes - it list his water treatment for each of over 100 recipes. Of course, he brews on a three tier system.