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Delete this thread if you want. I got my answer on Reddit.

pH 7.6 Total Dissolved Solids (TDS) Est, ppm 360 Electrical Conductivity, mmho/cm 0.60 Cations / Anions, me/L 6.8 / 7.5 ppm Sodium, Na 7 Potassium, K < 1 Calcium, Ca 65 Magnesium, Mg 39 Total Hardness, CaCO3 325 Nitrate, NO3-N 1.8 (SAFE) Sulfate, SO4-S 4...

yay Wisconsin! Welcome!

I use the red light bulb. Seems to heat up and work fine.

Holy crap yeah it must be hidden. I just looked at that list too. I go to Steve's once in a while. Never see it there.

From my adventures that's the only location they distribute to in Madison. If you want to make a tiny trip. Come out to Black Earth. They have a liquor store called "Vintage Liquors" right next to BP on HWY 14. They one of their drinks called Kinky Blues...

Have you tried White Winter Mead? White Winter Winery of Iron River Wisconsin. Makers of Fine Mead [Home] They are at Woodmans. I like their Blueberry and Strawberry Mead.

Yep I used the bread yeast. Now the waiting game. Has anyone else had this happen?

It's still bubbling like crazy. Is that normal? It's in the warmest part of my house. So it's around 68 degrees in there. The only thing I did differently from his recipe is to regular honey from the grocery store and not the clover honey.

Try to find a copy of the first "Bar Rescue" season. That would be good info.

I just dump in the extract after the specialty grains are done steeping. Then bring it up to a boil

Is this brewpub in Columbus? I may have to stop by sometime. I just found this place. https://www.facebook.com/pages/House-of-Brews/118564684830407 Might want to look into what they offer.

Looks like you got a big pot there. Fill that sucker up as much as you can! Better hop utilization. Welcome to the forums!

Lots of Wisconsinites! Thanks for the welcome

I have been brewing extract beers for about 2 years now. Made 2 wine kits too. I came here looking for Lambic info.

So what's better. Leaving it on the yeast cake for the whole time or doing a transfer? I want to make a Blackberry Lambic. But I would prefer to use LME. Should I just do 5# Light Liquid and 3.3# Wheat liquid extract?

Hi I brew beer. I'm from Wisconsin. Tada

From other posts that I have been reading they say to just keep it on the yeast cake. So what is better? If I use LME could I just do 5# Briess Gold Extract and 3.3# Briess Wheat Extract? I want to try making a Blackberry Lambic.