2 row, light Munich, 10L caramel, and wheat. No percentages. Perle shortly after the boil starts and Crystal about 3/4 the way through. That’s what he gave me. Super nice guy.
No yeast recommendation but I would use WLP001.
I checked my notes. It wasn’t in FB. It was as over email. I had asked their brewmaster to critique my blonde recipe. He told me their 2 hops are Perle and Crystal, but he really liked mine, so I did my own thing.
No problem. Let me check my notes and see. I ended messaging them and they basically gave me their recipe - which I ended up doing something totally different. I lost my old FB thanks to a hacker, so the messages are gone. I’ll look though and let you know.
:smack:
Deep down this is what I was afraid of. Hopefully it's not acetobacter. I've read too many horror stories about getting rid of it.
I attached a pic from fermentation. The krausen took forever to drop and it never cleared any more than this. No sour flavor detected after 4 weeks in the...
In the beginning I had over attenuation issues with all my beers but found the issue and fixed that part of the process. Back then I had it drop to 1.006 and 1.007 . (We were collecting the mash and holding it in the pot while double batch sparging, never really reaching mashout temps - causing...
I use 2 different final gravity hydrometers because I'm OCD. Those count in single gravity points. And then I use the original 2 point hydrometer that I measured OG with. I also measure the temp and calculate for that.
That's how OCD I am. LOL So yeah... it's 1.002.
I read that stressed...
UPDATE: So... after 2 weeks, I brought it up to room temp and let it sit for 2 more weeks. It stayed super cloudy the whole time. The krausen seemed to last forever. I cold crashed for 48 hours and that didn't change the clarity. I took a gravity reading and it was sitting at 1.002. It's got...