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I've used it a few times up to 12% of the grist and don't really have a strong opinion either way? Beers have been good, but can't say I've got much from it, will probably not bother with it any more, probably try out some caramalts next for comparison. They have all been highly hopped IPA's or...

I'm not sure if to dip a toe into what is clearly a potentially contentious issue, I might not be understanding what is being said .. but I thought it was common knowledge and has been my experience that dark beers are generally better brewed with water with a correct mash pH, everything in...

How do yeast companies do it? Ok... lets say I have a billion cells on the cusp of death. They bud and every single one of them drops dead. I have a billion cells again, except these ones have fresh cell membranes and are good to go another 6 generations. That billion becomes 2 billion, 1...

Few different ways to look at it ... Until there is a problem there is not a problem. Problem is subjective! I work in a commercial brewery and I've pitched the same yeast over 200 times before renewing. The reason why it was renewed was it just started to struggle to fully attenuate over the...

I've never actually soured a beer at the back end? I've concerns about it taking too long, going too far, being inhibited by hops and so on.. I've done two kettle sours using plantarum from probiotic capsules, but not to great result, initially thought room temperature was the problem ... 5...

Hello HBT. I'm planning a gose, well two if a split batch counts. My understanding is that historically they were low in strength, barely hopped, contained coriander, salt to taste (and to help preserve) and developed a slight tartness from lactic activity. Reading about more modern takes on the...

I wish there was a simple way to calculate it, but it is just easier to scale it from a sample. 100ml in a vial, add acid drop by drop while swirling until pH is reached, do the math to scale it up. You do need to know volume to be treated.

5.2-5.5 is fine in the mash, but as close to 5.2 as I can get it really. Lower is better than higher for me throughout. The sparge will bring it back up again and thus preboil is usually 5.4-5.5. Again I prefer lower values. Drop post boil is usually 0.2-0.4, but it is variable depending on...

It is a balance. Sparge water alkaline, hot and grain bed exhausted? Bad. Sparge water acidified, not too hot and grain bed fresh? Good. A mixture? Usually ok? There are margins. When you get problems is when you get problems. I sparge at 80C to stop the mash, increase efficiency and reduce the...

Obviously others have different experiences, but personally rarely see a need for more than an acid of choice (mine is lactic or phosphoric) calcium chloride, calcium sulphate and sodium carbonate in the water treatment toolkit. rA down <10ppm for extra pales, <30ppm for more malt forward ones...

While I've had dark beers which just have a touch of chocolate or roast barley which were very good my favourite dark beers are always quite complex. Roast, black, chocolate, dark crystal, light crystal, oats and extra pale barley are my go to. I use extra pale because it usually has better...

See if you can get hold of a glycosidic enzyme and take it to an extreme? If you like your beer and believe that you are producing the best beer you can using a process that suits you then there isn't anything to really mess around with, but it is cool to always try to do better if you feel you...

Biotransformation is a thing, but if it is beneficial is subjective. My opinion is that it is a waste of dry hops adding them at the start of fermentation under the assumption that biotransformation brings greater benefit than the dry hops would have had they been added later, though if you are...

Hello HBT. Anybody used WLP644 because I'm having very slow activity now compared to very aggressive activity at the start. I did a two stage prop/starter from 1 vial for 60L using 3L of fresh wort @ 23C each time, pouring off approx 80% after chilling each time. I'm estimating yeast count, but...

Hey there have been a lot of posts and stuff here already and maybe it has already been solved, but I find that my first pour usually fobs because the beer sat in the lines overnight has broken out. I get bubbles and stuff form in the lines so the first pour always splutters until the lines are...

Well I made the change and have had some time to play and figure it out. Now with 16' of 3/16" I need at LEAST 12psi to serve at anything above a pointless trickle. This means I cannot really keep the beer at 0C any more. Keeping the keezer at 4C (much better average serving temp for me) allows...

This isn't as exciting as hiring a wet vac, but I just toss an old towel in there. Once I've absorbed everything and removed as much as the liquid as I'm going to I wipe all surfaces down with a damp sponge and warm soapy water, followed by the sponge sopping with sanitiser solution. Then leave...

An awful lot of the NEIPA's I drink here are actually quite heavy and boozy. They can have hot solvent flavours and they taste like they have crystal in them as a side effect of large amounts of english base malt. Tons of everything. The ones that don't age so well get malt forward real fast. A...

I hated bottling with a passion due to 10gal batches and went all keg. Kegging was awful for parties/transporting beer for me because you think you'll be happy taking a warm keg somewhere and it turns out you've become a beer snob and irrespective of disturbing any sediment on the bottom of the...

Yes all fair points, just something a cheapskate like me didn't want to hear. I reduced pressure to 6psi overnight and chilled the kreezer down to 30F and I still just got a pint which was 40% foam with about a 20 second pour. I've ordered reducers and 10m of line. While not the cheapest...