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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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    Ugh. Some how I managed to add 0.75 lbs acid malt, not 0.75 oz. What is this going to do to my milk stout

    Are you hitting your target gravity numbers? It’ll be interesting to how the yeast performs. Read on as to why. I accidentally over acidified my mash water with phos acid. I’d calculated my acid addition based on 10% acid but forgot a buddy from my brew club borrowed my 10% bottle and later...
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    Low Enzymatic/Cold Mash/Low alcohol beer

    I don’t do a cold soak, just the 164F mash.
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    Efficiency for higher gravity

    I’ve honed my BIAB process as much as I can. BIAB is known for lower efficiencies so I just plan for it and move on :-). The beauty of this hobby is we have choices.
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    Efficiency for higher gravity

    I use the BIABicus Spreadsheet for BIAB. Used it for years.
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    Low Enzymatic/Cold Mash/Low alcohol beer

    I did a 3% NEIPA recently by targeting my recipe for 3.5% and then mashing at 164°F to retain mouthfeel. The higher mash temp favors the hard to ferment sugars. I used Hornindal Kveik yeast and a double dose of yeast nutrient. Also adjusted my hop schedule to maintain an IPA’ish BU:GU ratio. The...
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    Efficiency for higher gravity

    I plan for reduced efficiencies and let my recipe calculate and increase the grain bill. Adding a couple of dollars of extra grain vs my time is worth it to me. I also set calculator for a 45 min mash which increases grain bill ever so slightly. If I’m short of SG at 45 min I just extend my mash...
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    Whirlpooling and chilling

    I can’t develop and effective whirlpool swirl with the swirly arm and create a trub cone with IC in my Anvil. The IC gets placed into the wort in last 10 minutes of my boil to sanitize it. I’m thinking I need to either forget trying to create a trub cone with the swirly arm or wait until I’m...
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    Simplifying brewing

    You can also natural condition in the keg too. You can also hold back some beer from the keg or brew a little extra for bottling. While kegging has an initial upfront cost, boy does it save time not having to clean, sanitize, fill and cap bottles. This is the beauty of homebrewing, you do you...
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    Low Enzyme/Low ABV Brewing + Party Gyle

    My last batch of my NEIPA finished at 3.2% ABV fermented with Omega Hornindal Kveik at 95° F. I targeted my grain bill for 3.5% ABV and then mashed hot at 162° F to further limit fermentables coming out of the mash. I also adjust my BU:GU ratio for my hop bill. The beer has good mouthfeel and...
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    tequila / agave flavored beer?

    I’ve done my Hoparita beer where I pour some top shelf tequila in at packaging. It doesn’t take much depending on finished ABV of the beer. You can add tequila to taste to a 16 oz pour and then scale that volume up for the entire batch.
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    ANVIL FOUNDRY ALL-GRAIN BREWING SYSTEM

    I use Glad Press n Seal around my control panel and it works great.
  12. Y

    That sour taste... from GUINNES... how to get it?

    Acid malt is what I use.
  13. Y

    Kveik stopping at 1.020?

    As others have noted, 75% attenuation is about right for Voss. Did you add yeast nutrient near end of the boil? Kveiks need zinc and magnesium to perform at their best. This might have given you a few more points of attenuation.
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    Hopping a NEIPA with Citra/Mosaic/Nectaron

    I’m using Hornindal now for me NEIPAs and love it.
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    Which Kveik Yeast for a NEIPA?

    I’ve used both Voss and Hornindal for my NEIPAs and personally prefer Hornindal for the flavor characteristics Hornindal throws off. I ferment at 95°F and have never had an issue with over attenuation. Granted I’m brewing sessionable NEIPAs.
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