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How did it turned out with the Victory malt? Planning to brew this soon, but I dont have honey malt where I live.

Are you milling the grain in the same place you brew? That can be one of the causes of lacto infection

Brewed this recipe yesterday and pitched Belle Saison dry yeast around 11PM at 68F and left it out of the fermentation chamber to free rise. By the time I wake up at 8 in the next morning it already had a big krausen! Added the zests of 1 lemon on the boil, let see how will turn out

And how did the lager turned out? Mine got some diacetyl using his method.

Will u do. BIAB or collect into the first running from a false bottom mash tun? The absorption rate is different from BIAB and no spare If BIAB, then u follow the post above If not, the way I found easy is to change the grist/water ratio on the mash tab up until u got 0.00 of spare water...

Did u got the recipe and brew it?

I've been using the Weyermann with success. You would want the type 1 since this recipe already have lots of crystal 60

They are so good looking isnt it? :ban: But those were the last cornies I buy. Next time will be sanke kegs, less finicky

Got this today!

I will be on Greenwich CT on Dec for a businness trip. It worth a trip to Two Roads Brewery?

The main challenge is with the bitter from hops. Usually the big systems will use a heat exchanger straigth into fermenters, and in the time the entire volume pass though it, it will pick up more bitter from the flavour and aroma hops, since it will stay longer in near boil temperature...

Just brewed my 3rd batch of this one again yesterday. Thats a good brew. Weird thing is that I always miss the OG on this beer, got just 1.060. The thing is that my process is nicely tuned and I rarely miss the OG, but it always happens when I brew this one. Can't start wondering why, since I...

How that turned out with Warrior as bitter hops? I've always got this lingering bitterness and I suspect its from using Citra as bitter hops. thanks

Woo! loved the katana handle!

I've seen some breweries making a full volume mash by heating the water on the boil kettle and transfering to the mash tun I've also seen people using inline heaters for the strike water and sparge, so u don't need the HLT

Subscribed. Interested on how you going to wrap the coils around the fermenter and insulate.

Nice to hear someone brewing in China! I live in Dongguan, near Guangzhou Let me know if that sodium percarbonate works for you. I still have the PBW that I bougth half year ago when I started brewing. I use very little though Cheers :mug:

I'm currently trying a new method: - after fermentation terminated, soft-crash to 59F for 2 days so most of the yeast will drop - add the dry-hop and let the temperature rise to 66F (is hot here, this happens fast) - after 4-5 days, cold crash for 2-3 days and keg. its said that the hop...

This recipe looks delicious. Maybe it will be my next hefe, since the first one I did was not so good. So, the problem you mentioned about the head not lasting, it was the dirty glass or not? Maybe I will add a pinch of melanoidin to simulate the deccoction effect. :mug:

With 6 days a 30 PSI you will have overcarbonated beer for sure. you can try the below: - check the keg temperature. make sure its around 3 to 4C - with the gas line connected to the keg, pull the pressure relief valve to check if have gas inside and if the gas is refilled after you release...