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I want to give this recipe a try sometime. I think I will go with S-189 instead of 34/70. What are you guys going for in terms of water profile on this? I'm thinking a little higher chloride than sulfate, right?

@smcinco any updates? I could use 500g of US-05, even if it isn't packaged under completely perfect conditions.

Duvel yeast (1388/570/WB-06) reliably reaches a final gravity of 1.004 every batch in my experience for reference on what to expect. Like all diastatic yeasts, it is a very slow crawl to the finish. Warm it up and give it at least a couple weeks and keep an eye on your tilt. It's funny the LD...

One interesting data point on this subject... I have brewed three beers this years so far with S-04, one had that distinct "tartness" others describe and the other two, completely absent. I could speculate on why that is all day long but I certainly wouldn't condemn the yeast because on one of...

Like @Bobby_M said this is definitely an issue with grains simply not being mashed but my tendency is to firstly suspect an issue with dough balls or a stuck mash first. Even when I perform a single infusion on my own AIO system, unless the grain bill is extremely small (<=60% of my total...

@Alechemy Brewing where did you get those 6.5 gallon kegs from? I drive through MD once in a while.

Kind of. The problem with pre-boil oxygen is that it does absolutely nothing beneficial, in fact, all it can do is oxidize the wort. That's why LODO brewers add ascorbic acid to the mash, to provide extra substrate for ascorbate oxidase to scavenge oxygen by combining it with ascorbate. The...

Of course it does. Iso-alpha acids and other aromatic compounds adsorb to the surface of the yeast cells, which are the main thing left in suspension prior to clarification, although obviously other things (proteins, polyphenols) also are. Scott Janish briefly talks about how different...

I've been using that exact kit from Brew Hardware for years now. Works perfectly. For best results you should upgrade your kegs to floating dip tubes. 2.5 grams of gelatin gets most of my kegs pouring clear like below in about 5 days.

Nope. I have actually moved away from using rice hulls entirely on my recent brews as I have my system and mill dialed in to where I no longer have issues with mashes sticking during/after protease rests even with the 50-60% wheat beers I regularly produce.

He said his kegs have FloTIT's which is why I asked. It is a fancy brand of floating dip tube.

Hey man. I would like to try your process today on a beer I've got finishing up fermentation. It's a Rochefort 8 clone at around 1.026 as of this morning, just bumped up the temp two days ago and it looks like it's about to exit the stationary phase so I'm guessing this is when I want to rack...

My only negative observation from pressure vs ambient/atmospheric fermenting is that it does slow down fermentation slightly. Which can be easily fixed by simply pitching more yeast. I don't recommend pressure fermenting farty strains like Augustiner or K-97 but all the rest I've tried (BRY-97...

Hey Bailey, you are best off simply e-mailing [email protected]. Bobby will get back to you very quickly this way. You can also call the shop at (908) 823-4227 Monday-Thursday 9am to 6:30pm eastern and Friday 9am to 3pm.

By any chance, have you ever tried pre-rinsing your rice hulls, and tasting the disgusting brown astringent water that results from doing so? I always recommend pre-rinsing rice hulls. I was chasing astringency issues in my wheat beers for the better part of a year until this fixed it for me.

Interesting process. Why not wait until terminal, then transfer to keg? I guess it saves you from having to transfer to keg under pressure and/or spund in the first place?

Please refer to the batch record I shared in my post, which shows the readings throughout the entire fermentation. Let me know if the link does not work.

K-97 may have been trash at some point, but I would challenge you to re-brew with the current product and tell me it's trash. I got nothing like what you are describing, in fact, this was the best Kolsch I have made. In scored an average of 41 in the one competition I put it in...

I can actually explain the exact reasons for this. Firstly our macro lagers over here equivalent to Fruh are all made with adjuncts and the vast majority are either using yeast strains particularly chosen because they leave a small amount of acetaldehyde in the beer, or in the case of most of...

You can always just buy a replacement one from Bobby: https://www.brewhardware.com/product_p/cornylidfloating.htm