Recent content by Lalo

🙂 This is exactly what I needed to know, thanks for sharing! I suppose at that temp there is no need for a diacetyl rest...but maybe I will raise the temp up a bit for a few days just to make sure.🤔

Nice! Thanks, I am reading that thread now and there are some very interesting bits of information there!. Cheers,

Greetings! Sorry for the spam. I realize this is an old post, but I just had a can of Stella made in St Louis MO and it was delicious! Definitely had that fuity/ estery Belgian lager character. I immediately thought of the Saflager S-23 yeast, which is apparently fruitier than other German...

OOPS my bad-😬-I got confused and indeed CO2 lowers pH. That is just one of the reasons why I am here talking to the Water Gurus ;) @z-bob you are also right, I read that you need to increase pH to 11 to reduce Magnesium. I also remember reading (typing this from memory so don't quote me) that...

Thanks @z-bob, your reply was very helpful! I found other threads on phosphoric acid, including a couple in which you, magrungard and others discussed the approach in detail. I also found this thread that provides formulas to calculate the amount of phosphoric acid needed to reduce alkalinity...

Hello all, I also have hard water issues and was wondering if anyone has experience and advice about Lime Softening. I recently moved to a place with Very hard water. There are signs of hardness buildup and the faucets in the bathrooms are clogged...the place was vacant for a while and hard...

Wondering if anyone has come up with a recipe for the orange or lemon flavores Dan Pellegrino?

I hate to throw stuff away so I tried various bread recipes. I found the best use for old LME is to bake German "VOLLKORNBROT" bread. It requires no kneading and spent grain--dry or wet-- works great in it. I recommend using it for this purpose!

I brewed 2 small batches using 2014 and 2018 LME and I couldn't quite put my finger on what flavors I got from it. It tasted cloyingly sweet, like you said...I got a mix of apple and malt extract/molasses, like a malt extract covered apple. Fermentation temps, sanitation, yeast pitch were...

I'm sorry, but your LME is too old. I have used old LME (against expert advice) and was disappointed and regretted wasting time, yeast, and hops on it. In my experience, old LME appears to lose fermentability and changes flavor. The finished beer doesn't taste like so much as cardboard, but more...

Dear Jester, I realize this is a very old post and not sure if you'll read this, but I wanted to thank you for sharing your recipe, it looks great! The Shed's Mountain Ale is a very complex beer an all-time favorite, and I have not been able to brew a decent clone of this beer at home (I do not...

Thanks for the message. Actually, I have used nibs in the fermentor with good results but never in the boil, which is why I wanted to try adding nibs at flameout and then late in the fermentation and see if I could get more complex flavors. This was not an original idea...I read several articles...

Greetings, I recently brewed a 6.5% chocolate milk stout and was wondering if people have added cacao nibs to the boil @whirlpool. My recipe calls for 4 oz added during fermentation, but I decided to also add 2.5 oz of ground nibs at flameout with a 10 minute whirlpool. The wort didn't taste...

Dear Kanzimonson, I realize this is an old post, but I've been researching recipes for brown ales and have come upon your input and feedback on other posts. I will second a previous reader and compliment your attention to detail, to me that says you care about being helpful and contributing to...

I have seen it but it differs from the BYO recipe and Stan Hieronymus' book so I am trying to find other recipes that have been tried.