Recent content by buresh_matt

I didn't know that about the NEIPA yeast so good to know. I wonder if I wanted to sweeten a beer up if that's a good technique? Since I have seen no recipes with a 158 mash temp I just assume it's a nono.

I've been thinking more about alpha/beta amylase in beer and i'm wondering why NEIPA's are not mashed in at higher temperatures? My understanding is Alpha amylase are around 158 mash and they are more complex sugars from the enzymatic conversion and yest find it harder to consume so the beer...

For anyone coming back to this thread these years later. Get a PH meter and measure the Primo water yourself. I just made a brew with Primo and the PH was 5.7. I set my profile to distilled profile and it was way off.

If I'm brewing a 5gal batch or NEIPA with total water of 7.1. How much of each do I use? I know this is a very old thread but there just ins't a lot on this since the NEIPA isn't a standard profile yet. Can you please help me calculate that 2:1 Chl/sulfate? I'll be doing my first distilled water...

I'm having a similar issue but I just got mine. I have a mini fridge and the inkbird is all over the place. I want it set to 67f but it's going up and down from 62 to 70. I put the mini fridge to the coldest setting and the warmest with no resolution.