Brewing With Total Confidence
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Hey everyone, I’m using a Kveik strain of yeast which is currently fermenting at around 90 degrees and wondering if that would be too warm to dry...
At higher temperatures, the fruity and citrus aromas really come out. Otherwise I would just ferment at room temp.
Hey gals & gents, So my question deals with conditioning fruit while utilizing the high-temperature tolerant Voss Kveik yeast. I will be primary...
Calcium (ppm): 7 Sulfates (ppm): 5 Magnesium (ppm): 6 Sodium (ppm): 20 Chloride (ppm): 31 Carbonates (ppm): 45 Above is the approximate...
Thanks for the check...I might throw a little more galaxy in the WP then...we are going for a lower end NEIPA but I am glad it is all balancing...
Hi Everyone, So i have been getting help on here and on other forums to get advice on my first real brewing recipe. Everything looks good, as...
Thanks J A ! Appreciate the help. For some reason I thought that even with a 60 min boil, the acids would only partially be utilized. Hopefully...
Recipe: https://www.brewersfriend.com/homebrew/recipe/view/717924/new-england-ipa Calculator: https://www.brewersfriend.com/ibu-calculator/ Good...
Thanks thunderwagn..appreciate the help. Do you prefer whole, fresh berries or frozen? I glanced online and it seems everyone has their own...
I'll check it out...my chill option is an ice bath and should be selected. Something could definitely be wrong on my end. Thanks for the heads up.
I saw a site (if I find it again, i'll drop a link) where there was an utilization chart which had OG vs. boil time. Mine was right around 19%....
Hello all, So I will be starting home brewing shortly and after my friend and I make a German Hefeweizen this coming week, we will tackle a...
