Recent content by Beezer94

http://sweetwaterbrew.com/brews/goin-coastal/

It's not 5ml of oil. It's essentially hops without the vegetation. https://ychhops.com/hop-products/hop-resin It's likely not more than an ounce worth of hops in that 5ml.

I have made the switch to all distilled water and adding the minerals back, as this gives me more consistency. My water varies from 30 to 70 alkalinity from just one source and without having the exact days water I am brewing with tested I have no idea which way it is leaning. And my water can...

Thank you! I paid $28 last time I got filled and now my hydro-test is expired. Both make me get over having a nice shiny tank in favor of one that is cheap to exchange and not expired.

Where/what place if you don't mind?

http://www.yakimavalleyhops.com/ProductDetails.asp?ProductCode=HOPSLambicHops1 http://www.hopsdirect.com/choice-debittered-aged-hops-leaf/

That is big news. Can only imagine there will be some delicious, hoppy brews, but if he has more freedom I'll be interested to see where it goes. Either way I'd bet money that there is about to me one more great brewery in this world.

It's officially named Denali now. Nice write up Pappers. I like reading these types of posts/blogs. Nice to have multiple perspectives on new varieties so when the rest of us try them we have some idea going in. I have a pound of these #06277/NuggetZilla/Denali in the freezer I keep meaning...

And to clarify the clarification it's the 'Brewing with Style- American IPA' show :mug: http://www.thebrewingnetwork.com/brewing-with-style-american-ipa/ Just for other's that see this post and want to find that

Just reminding myself to keep an eye out for group buy.

They talk about kettle souring with Lactobacillus Brevis & Lactobacillus Delbrueckii and they stop the souring as soon as they get to pH 3.45. Basically it's mashed/lautered normal, brought to a boil briefly; then chilled to 110F to pitch lacto. They measure the pH and then bring it to boil to...

Here's a good listen: http://www.thebrewingnetwork.com/the-session-creature-comforts-brewing-co/ They talk about brewing their Berliner-Weiss with kettle souring and boiling once they get a specific pH

I would recommend the 33B. That's the whole point of 33B, a beer with specific alcohol flavors.

+1 75%+ attenuation is easy with 002/1968 if you let it warm up before it flocs. People report weird peach notes for US-05 when fermented in low 60's, could that be what your tasting?

I'd love one! Thanks!