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Huell melon and a bit of magnum for bitterness.

Not anything style specific, I’m calling it a German pale ale but it’s more of an experiment. As long as it will taste good then I’ll be stoked.

Well originally I wanted something red because I thought it would be interesting and beautiful to look at. I started with red x and as I was building it I kind of just started going with the German theme. Might be more expensive but I’m totally curious as to how it will taste. So basically...

Yes, the reason is that I’m a noob and I don’t know better. Good idea, I will reduce the grain amount!

1. I build up my water from distilled. 2. I plan to use magnum/ huell melon 3. This is a 4.5 gallon batch which I am going to pressure ferment with w-34/70. I know that yeast is not traditional for a “pale ale” but I’m gonna try it. I actually adjusted my acid amount because I didn’t calculate...

Hey, I am planning to make a pale ale this weekend and I was aiming for a nice red color. I am still relatively new, I came up with this grist and I was wondering what others thought about it since I have never used these grains. I plan to use a single hop on this one but i'm not sure which yet...

Yeah I agree, Helles was just a starting point but I’m thinking of doing something different with the hops on top of the Helles grist bones. I just wasn’t sure if it would taste good if I were to switch out the hops, but as others were saying, if it’s a malty lager American hops would overwhelm.

That makes sense, I think I will play it safe this time. I like to roll the dice and try new things but it’s totally expensive when it doesn’t go well. Maybe I can do a small batch for that stuff.

Thanks for your help, I will try using a single oz of mittlefruh at 60 and I can always experiment with blondes later.

From a pure taste perspective do you think it would taste like an American blonde ale? Isn’t a Helles and a blonde ale pretty similar?

Hey! I plan to make a Munich Helles. I don’t care about style guidelines, just taste. What are you thought about using whole leaf American hops like Mosaic, Cascade, or Citra? Otherwise I would use noble hops. Also, what do you think of the recipe in general? I’m pretty new, I used a balanced...

The pump is external. It takes wort out of the valve and goes back in through the lid. The chiller is a standard immersion chiller. I worried that boiling water would damage the pump but I think it should be fine.

Hello! I just got my anvil Foundry and I’m gonna brew tomorrow morning. The only part i’m stressing about is chilling and transferring to my fermentor. I need to use the recirculation pump to transfer to my fermentor and it always says to sanitize it online. What does sanitation look like in...

That’s a good suggestion, I was looking into that. I’m starting to think I can split it up between WLP090 and something with esters. Brulosophy did an exbeeriment where they suggested 090 hides the malt less that 001 but still Accentuated hops. Storing 2 different yeasts isn’t the end of the...

Thanks! I was thinking this yeast would work for more than just NEIPAs. Only thing is the flocc but I don’t get too hung up on that.

Hello! I am looking to keep a house strain but I want something a bit more characterful than WLP001. Styles I enjoy are pale ales, IPA, and I’m trying to play with more malty styles like amber ales. I want to find something that lets malt AND yeast shine. I’m not opposed to esters. I’ve looked...

So this was the first time I tried free hopping. Also, I had a catastrophic situation where I left my racking cane at the brew store. I had no choice so I poured the entire kettle into my fermentor. Maybe the combination of a low alpha hop and all that hop material in the fermentor caused this...

Hello everyone! I have decided to keep a dedicated dry hop/ carbonation keg because I don’t want my beer to sit on it too long on the hops. The idea is simple: - I will fill my dry hop keg with hops then I will purge it with co2 from my fermentation vessel. -The dry hop keg will need to be...

Hey everyone! I had this idea to preserve my dry hops from brew day and prevent vegetal flavors. On brew day I have this 1.5 gallon cannon keg that I am gonna put my hops in (inside of a large tea infuser). Then I’m gonna purge it with co2 and put it in my regular fridge until I’m ready to keg...