Search results

Sorry @Dgallo, What do you mean by BK (embarrassed)

Thanks! @Dgallo This is what Ive put together. Ca:95 ppm Mg:3ppm Cl: 200ppm Na: 80ppm So4: 105ppm rice hulls 3% Pilsner 56% wheat malt 12.5% flaked wheat 10% malted oats 6.5% Chit malt 6.5% NGO 3% MaltoDex 2.5% OG 1.071 FG 1.019 Simcoe FWH 35IBU Simcoe 10' 5ibu Simcoe 3g/L 80c Whrilpool...

Hey Yall, Man! I took my eye of this thread and now we're at 395pages of solid gold information! @Dgallo can you recommend a water profile for a 7.0%abv hazy. Pilsner, 20%wheat, 10%malted oats, 3%NGO... Any tips on how to get that THIIIIICCCCC Trillium mouth feel? Hope to brew tomorrow...

Thanks @Dgallo , I've been mulling this over for a while now. After drinking a Fullers Porter last night a spanner was thown in the works. I went and looked for a clone and found some info that had claimed to come from the brewer which stated they use about 14%c60L and only 1.5% UK chocolate and...

@Dgallo ! Hello! Sorry to resurrect this old thread. I've seen your post on other threads and really respect your input and knowledge of brewing! Could you please look over this MilkStout recipe? I'm wanting do make something super unctuous and on the cusp of pastry but being wrapped up at about...

Hi sorry for jumping on an old thread. What yeast do you use for primary? and cell count? I would like to brew a 12% stout with FG 1.040

OK good tip. What If I used a yeast known to biotransform? There's a lot of talk on here about skipping the mid dryhop addition and soft crashing, collecting yeast then dryhoping. Is there still enough yeast in suspension and yeast activity to biotransform at this time? And do we know what...

Ok. interesting. Have you got any insight into how to manipulate either way?

Also OtherHalf released Mosaic+ Motueka which I believe was 50/50... So must work!

I haven't got much experience with Motueka myself. I've heard its not so great on its own and can be quite traditional. I thought I would pair it and weight it towards Mosaic for strong dank murky blueberry and fruit smoothie aroma and hope the Motueka will layer in some lighter notes. Both look...

So I'm looking to blend Motueka and Mosaic. Both have about the same total oil. I'm looking at 8.5g/L Mosaic to 6.4g/L Motueka (1.3:1). Thoughts?

How do use this to decide the ratio you use?

Hi, Me again. Going back to the recipe above.. What If i switch the hops to Mosaic and Motueka. Motueka is a hop I don't really know how to use but I've a bunch of it at the mo. I've heard people say using it more than 30% of your hop bill and it can be too much. What are your experiences...

Thanks! I've never gone that low before either... But because I can... why not! Yea I was thinking that the Citra May do that. Maybe evening them out?

Oh really? Thanks. Are you implying that they are lower than whats in BeerSmith? I thought MORE cryo in the DH meant less haze?

What do you guys think of this.... Feedback needed! :) OG1.085 FG1.022 LONDON III Fawcett Malted oats 45% 2-Row 28% Fawcett Golden Promise 17% Weyermaan Carafoam 4.5% Lactose 4.5% Ca:59 Mg: 10 Na:80 Cl:205 SO4:32. 0.25oz Citra 30min 1.25oz Citra Cryo WP 30mins 176F 0.75oz Columbus WP 30mins...

Is this coming from a writing Verdant published?

Sorry yes grams per litre . gpl or more correctly g/L. :)

@Noob_Brewer that 25gpl of hops! Nice. I'll factor that into the recipe I'm putting together. Does any drop their NEIPA calcium back to ~50ppm? Another question that has sprung to mind. Are you guys measuring pre/post kettle pH? If so what are you aiming towards? For this next beer I'm putting...

Hey All, Long time homebrewer, first time writing! Firstly, this is an amazing thread! Thank you all! Can I get some thoughts on brewing oat creams with a lower Ca. Like 50-60ppm? I see @Dgallo you're thinking of the 90-100. Why have you chosen this bracket and not lower? With Na somewhere...