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So I am trying a fast sour method of Berliner Weisse. I mashed around 148 and boiled for 15 minutes, cooled to around 115 and pitched some WLP677. After a day I got a ton of DMS. There's a hint of sourness under it, so I'm willing to salvage if something works to save it. I was thinking...

What flavors are you getting from it?

Anyone ever use Luxardo cherries, or any nicer cherry, for a beer? What did you discover? How much did you use?

Is that the same source?

Does anyone have the water profile for Broken Arrow, OK?

Do you have the numbers for the water profile for Broken Arrow still?

I appreciate the advice, but that doesn't answer my question. If you want equal flavors and aroma from two+ hops, do you match quantity by weight or adjust differing alphas to equal the same bitterness given. So, if one hop is 3% and the other is 6%, would you put in double of the 3% for equality?

Making a IIPA recipe and want a mix of Amarillo and cascade. Being that they have differing alpha acids, if I want a balanced flavor from the hops should I match the weight or the alpha acid?

The beer turned out great! Had a slower carbonation time, but the bitterness is good, if you like things bitter. Not killer, but it leaves you with a bitter aftertaste, but pleasant. Great mouthfeel, aromas, and flavor!

And is your name in reference to Seinfeld?

And is your name in reference to Seinfeld?

How do you sanitize?

Thanks for the advice! What's your process for whole bean? Thinking I might try that. How much for a 5 gallon imperial stout, around 10% and wanting it to be there, but not overpowering.

I brewed an Imperial Stout that had about 7% roasted Barley, which gave it a good, but more intense roasted coffee flavor than I wanted. The next one I do I want to add actual coffee grounds to the secondary. If I do this, should I decrease the amount of roasted barley, thinking it will give off...

I'm using my Ss Brewtech Chronical fermenter for the first time on a stout. It has been fermenting for about a week and it's help its gravity reading for a couple days. I tried to dump the trub, but it seems to be mixed with a lot of the beer... I don't want to keep dumping it and lose more beer...

I've brewed twice with mine now. The thing is a tank, but with that comes a price. I have to move my stuff around and that mashtun is 35lbs, so with water and grain, it's a beast to move. Other than that, which I know is a trade off, it's awesome. Kept my temps for an hour with maybe 1 degree...

Thoughts on the newer recipe?

Gravity sitting at 1.002, so it should be dry. Hit 7.1%, so it's where I wanted it. Good flavor and smell in the samples. Added Dry hops of Amarillo, Citra, and Cascade yesterday and will let it sit in the primary for 5 days.

I revamped the recipe a few days ago, so here is the new one... Help with the rye and additions to the secondary would really help! Cohesion Old Fashioned Ale American Strong Ale (22 B) Type: All Grain Batch Size: 5.65 gal Fermentation: Ale, Two Stage Efficiency: 70.00 % Water Prep...

Thought the rye would help emulate rye used in an OF. OG: 1.073 FG: 1.012 ABV: 8%, but thinking it should be more. Mash: 149f IBU: 54 SRM: 14 Not sure what style this would be... I have it under American Strong. 2 stage fermentation all at 72f