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Brewing a 100% rye and a Hefeweizen today.

Im doing a session ipa today based on Pliny the elder 6lb NW Pale Ale malt .5lb Crystal 10 .5lb Carapils .75 lb corn sugar 1oz Columbus @60 1oz each whirlpool steep Amarillo centennial and simcoe then Dry Hop with all 4.

Ctz, nelson sauvin and more nelson sauvin.

What about a good ol hefeweizen or American style hefeweizen? You can try a wheat beer with coriander and sweet orange peel. Maybe grains of paradise.

I bitter at 90 then an absurd amount steeped at flameout and a two stage dry hop.

So this isn't even on the wyeast website yet, but i have a batch of ipa with mostly nelson sauvin and columbus to bitter with this yeast. Its wyeast 1217 west coast ipa. Its still fermenting so i cant tell you my own experiences with it yet, but it could be something to look at...

Nelson Sauvin

I am planning on brewing a beer with 50% malted rye. Here is the grain bill for a 2.75g test batch. 3.5Lb Munich 3lb rye 6oz crystal rye. 6.88lb total grain bill. So what i want to do is a step mash with a 20 min beta glucan rest at 104° then up to 154° for 60 min then mash out at 168° So...

I have switched over to mostly NW Pale Ale malt. Same price as pale 2row and very similar to maris otter. It's pretty versatile

I went to my lhbs and noticed wyeast has a west coast ipa yeast. Im plannin on doing a 3 gal batch and splitting it up into 3 one gallon batches to compare Rogue pacman, my go to ipa yeast, against us05, and the ipa yeast

Technically i used Freddy's brand citrus drop. Boiled 4 liters down to 3.5 then added an entire pack of red star champagne yeast. Thinkin about adding some kind of brett or something if it doesn't ferment just for fun.

Mine did nothing.

Alright i have been brewing lagers out of necessity lately. Been banished to the garage where fermentation temps are staying around 48.

What do you all think about yeast for session ipas? I was thinking either Bavarian Lager or London ESB. I figure the lager yeast will let the malt and the hops shine through more, but the London esb is my go to English yeast and i think it would ferment less and leave more body and sweetness...

Boiled two 2liter bottles down and pitched red star champagne yeast.

Do you use beersmith?

There's a lot of inspiration in this thread. I'm going to take some of the tips and brew a session india red ale and a session rye ipa.

I was wondering if this would work for filling 2l bottles with homemade pop from the keg

Well, below is a link to the page in How To Brew. This is what he mentions about the Magnesium: This ion behaves very similarly to Calcium in water, but is less efficacious. It also contributes to water hardness. Magnesium is an important yeast nutrient in small amounts (10 -20 ppm), but...

It brings the magnesium up to the range suggested in How to Brew. I think it puts me at 17ppm and over 300ppm sulfate along with the gypsum.