Search results

I'm with Bobby that your beer is plenty dry at 1.008 and this is not a mashing issue unless your pils malt is somehow much higher in protein than other pils malts. What temperature are you fermenting at with 34/70 and are you spunding? Glycerol production increases with increased fermentation...

I do advanced calibrations with mine periodically on brew days. I immerse it in starsan, calibrate at 1.000, then throw it in the fermentor with my yeast and punch in whatever my hydrometer/refractometer tells me the OG is. Pills are honestly really good out of the box even with the simple...

What do you guys like about BRY-97 over US-05, those of you who use it?

It's got to be process related, whatever it is. What's your cold-side process like? Are you performing closed transfers? Are you using any pumps? Autosiphons? Oxygen kills beer, and head retention is one of those things it easily kills. Are you using any fermcap or any kind of defoamer? How...

Pitch rate doesn't have any meaningful ability to affect final gravity or attenuation, only fermentation performance, in my experience. You will be around 1.015-1.016 if I had to guess. Ideal for the style IMO is 1.008-1.012 and preferably on the lower end of that scale. Aromatic/munich, is...

The main thing you'll be up against is that the fermentability of the DME is fixed and it tends to finish high. As much sugar as you have in the grist, it'll probably turn out dry enough but don't be afraid to push sugar to 30% of fermentables. I would highly recommend swapping the 10°L crystal...

I know you know this, just vocalizing for newer brewers: the other major factor is bitterness. I've brewed more than one Belgian style that finished 1.007 or lower where it didn't have enough supporting bitterness, and esterey beers can EASILY be perceived as cloyingly sweet without enough...

Regardless of which specific strain they are using, I would take a dried version of WLP002, WY1968, or even WY1469. All have given me a wonderful ester character in my British beers.

One thing I cannot comprehend is how we do not have a dry version of the Fuller's strain yet. Huge frustration for me.

https://fermentis.com/en/knowledge-center/qanda/ https://www.lallemandbrewing.com/en/united-states/resources/brewers-corner/re-hydration-and-quality/ These two companies know a thing or two about pitching yeast. Both of them say direct pitching into the wort is fine. I and thousands of other...

https://www.lallemandbrewing.com/en/united-states/resources/brewers-corner/downloads-best-practices-papers-and-more/best-practices-rehydration-protocol/ I went down the rabbit hole of yeast rehydration for dry yeasts recently. It seems like based on what I am reading online, rehydration in hot...

I've had more than one White Labs packet either towards the end of its expiry period or just slightly out of date totally fail to take off recently in starters. Liquid yeast frankly you need to use it fresh or not at all is what I have experienced time and time again. WB-06 is the same as...

Hopefenweisse and white IPA are two very different things. It sounds like you are going for a white IPA. A hopfenweisse would have probably at the absolute max 3 ounces total in the boil, 60/20/10 or something like that. I would go all cascade or pick your favorite hop from the pacific northwest...

Update: I tapped my latest Hefeweizen last night. Brewfather batch record link here. I had to let this one primary for a full three weeks due to time constraints. The little sulfur I had with previous batches is completely gone on this batch. One confounding factor is I did use a stepped...

Fantastic. I want to say I have something like 70 brews on mine since I bought it last year and it's definitely stained at this point, but still in perfect condition without any tears or anything. Love the quality of these brew in a bags.

Really? Any source on this?

Out of curiosity... did you do a detailed write-up on the bearing replacement anywhere? Was it complicated? I'm not sure if mine will ever fail but there's always a possibility. What Bobby said is true, I know for a fact Andrew at Love2Brew is still using a Riptide circa probably 2014 or older...

It looks like 3942 is De Dolle? If so I definitely want to give that a shot. Their yeast is super fruity.

Since I moved to North Carolina I've switched to using more dry yeast. Sunday I re-brewed my Belgian Golden Strong. I had gotten a packet of expired WLP570 from Atlantic Brew Supply for free just before they closed, it was produced in August of 2024 I believe. On paper should have been ~75B...

You fermented too warm. I would expect that the final beer will be very esterey and have also a very "hot" high fusel alcohol character. You won't need to worry about diacetyl with Westmalle's yeast strain.