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I dice the ginger and add it with the cinnamon to a small amount of bourbon on brew day. When the beer is finished, I add the bourbon tincture to the finished beer.

How much phosphoric acid do I need to reduce 7.5 gallons of my NEIPA post-boil wort from pH 5.2 to 4.80?

I got the idea from the Scott Janish blog. IIRC, they do it after the boil & before the WP.

Planning to brew this weekend and have Idaho 7, Moutere, and Nectaron (inspired by noob_brewer) on hand. Here’s what I’m thinking, what would you do differently? Brew Method: All Grain Style Name: Specialty IPA: New England IPA Boil Time: 60 min Batch Size: 7.5 gallons (ending kettle volume)...

Seems More likely to me that they would ferment a measured portion of the base wort with a different yeast (or two) and blend before dry-hopping and naturally carbonating. This is the approach that Scott Janish describes here: Cashmere DIPA with Conan and Hefeweizen Yeast - Scott Janish...

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I used 4mm for both beer & gas. Seemed easier to only have one size of ptc fittings.

Just be careful not to over tighten the duotight 1/4 MPT x PTC fitting into the regulator fitting where the barb was. Ask me how I know...

Does your new place have different water? Chloramine added?

I would guess lactose. Looks like the beer was centrifuged on day 6, and transferred to a brite tank (w/38ppb DO) so I would guess they would try hard avoid any kind of refermentation from hop creep or otherwise at that point?

I have a HERMs setup too. I have to keep the water in the HLT 1-2F above my target mash temp. I believe that if you are recirculating wort for an hour through a herms coil that is sitting at 158, then you are basically mashing at 158.

The brewery is not sterile, so I would guess that there are some non-zero, but trivial number of uninvited yeast/bacteria in the conical. But even if there is cross-contaminated yeast in a brick of S-04, I would guess the amount is so infinitesimally small that the odds of culturing and...

You’re right. It is better to test and know than to assume. I guess I was just hoping that it was a more exciting announcement - that the yeast blend in Julius is confirmed. I’m sure that’s coming eventually.

My best guess is it means you took a slurry of s04, t58 & wb06, streaked then onto Plates, took two colonies of each and compared the DNA markers. S04 & T58 appears to be the same and the wb06 is unreadable. Is that right? If so, I guess it’s. “Duh!” from me. Of course two colonies of yeast...

sorry, I don’t understand. What does this tell you?

Sealed keg in a basement that ranges between 60-70F ambient.

I had a strawberry beer that tasted like band-aids burned with match. Left it in a keg for a year and it turned into the most delicious, refreshing beer ever. So if you can afford to tie up a vessel for a while, let it ride and see how the brett transforms those phenols.

***edit: apparently they are no longer owned by AB*** NB is owned by AB InBev. Don’t shop there! Every dollar you give them is used against your interests (assuming you value independent, craft beer)

I’m going to try fermenting with s04, at the tail end of primary add 1st dry hop with a small amount of T-58 + WB-06, in 2-3 days rack to a keg with second dry hop, sugar + CBC-1 to carbonate.