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For those that know, I have been complaining about 34/70. Just wanted to say I tasted my O-Fest today, which I pitch 2 sachets of 34/70, and after 4 weeks lager it actually taste good! Finally no off flavor. I need to put some CO2 to it now so I can get enjoy! Cheers! :mug: :rock:

I should have known better, but I never completely read through the recipe for my altbier kit. Thinking it uses an "ale" yeast (K-97) so I won't have to worry about cold fermentation. I as got all my water together, crushed grain, then went back through the recipe I see some cool ale temps going...

I have a few of the LBMB and usually put a weight on top to keep it from getting pushed up during fermentation. I plan on doing a few test batches together so instead of buying more 5lb dumbells, is there any other ideas to keep the lids on tight? I was looking at some flat bungee cords, but...

I have 4 Tilt hydrometers. I noticed they were reading 4 points lower than my refractometer so, calibrated all 4 at three points, 1.00, 1.060, and 1.120. All good! Well, I did a 1 gal yesterday and the OG was 1.061 which was 1 point higher than expected. However, the Tilt showed 1.057. 4 points...

Deleted. Issue resolved.

I finally decided to try the kviek (voss) yeast. It should arrive today. I had seen a few pseudo lagers done on youtube and seeing my 34/70 experiments haven't been going so good I figured why not go with kviek. Now all of a sudden when searching around on how to use this yeast, I keep getting...

My title might be a bit off, but I was thinking, because I am using Brewfather to build a bunch of 1 gal recipes, I would like to be able to "build the kit" and store it. Really just something to do. I have some of those small air sealing bags, but I think I might need something bigger. Any...

Pics or it didn't happen for me..the ol K7

I am fermenting the NB Oktoberfest and used 34/70. I pitched two sachets and set temp to 51F. Brewed and started fermenting on 3/23. My OG showed 1.062 and a week later I am seeing 1.028, however I believe this to be 1.032 due to anything after OG is read by Tilt and the OG for it was 4 points...

Which is best for getting that PB flavor? PB from jar, the powder, syrup, or something else I am missing. Planning on trying a stout an would love to get a good PB flavor.

I have a RO system and filled my first gallons this week to brew today. I usually use bottled spring water. The pH measured on the spring water was generally ~6.90. So today when I took to initial pH before dough in, the pH from my RO was 8.50. Is that unusually high? My TDS was 3ppm. Also...

Picked up some magnum hops and just to get free shipping I casually added some grains to the cart. Biscuit malt, cherrywood smoked, and pale ale. I was intrigued by the specialties but have no clue what to do with them. I got 5lbs each. I figured I might try and mix both with the pale ale at...

I have some hops, Hallertau Mittelfruh and the package shows 2.9% AA. I didn't pay attention, but now I know, when building recipes I went with the default in the program. Usually this was between 4-4.5%. I now seem to need to double what I was putting in. I have an oktoberfest clone I have been...

I have a 5gal bucket of food grade glycol, I recently realized there was an inhibited type as well. Next time I need to purchase I'll get the inhibited glycol. Should I be worried about using what I have? How long would be appropriate before flushing and refilling?

I recently got a TDS meter and looks like my local water supply is ~94ppm. My supposed filtered water out of my refrigerator showed 84ppm. So I think this is fairly good, however still purchased a RO system so I can do my own water profiles. I have not planned on doing a water test. I do know...

I have a Spike Flex+ with PRV. I am just getting into doing pressure fermentation and wonder what is the optimal, if there is one, pressure to use. My first two brews were ale's and I let them pressure up to 2psi. My current is a hefeweizen that I put at 5psi with CO2 then let it go. It's slowed...

Not sure if the topic is the right way to talk about this, but I noticed on one of my planned recipes the ABV is showing 3.3%. This caught my attention since I don't recall seeing anything that low. Especially since this is a Marzen. 10lb Munich II and 1lb of Caramunich II. For some reason the...

I like puzzles, always have since a small child. I was lucky enough to have a few paintings done from all three Hautman brothers. If you know, you know. Anyway, I requested a commission of a buck I harvested, along with all other game harvested to be somewhere in the painting. I received the...

I am still trying to learn about building water profiles and all the available additions are just confusing. I have gypsum, calcium chloride, Lactic & phosphoric acid. I got these based off some different articles. Is there anything that is a must have? I will be getting a RO system, but for now...