I only have a few days up there, but I'll be sure to try and hit as many of these as I can! I plan to fill up on lobster and beer :D

Aside from Allagash, does anyone have any brewery recommendations for Portland, Maine?

I've used Voss, Hothead, Ebbegarden, and Skare kveiks. The latter two were sent to me from Norway dried in 50 mL conical tubes, but perked right up when pitched. The kveiks are beasts. One of our local breweries uses Hothead for every hoppy thing they brew.

I plan to pH a sample later today or tomorrow. I used a calibrated pipette to deliver the acid, but I didn't pH my water beforehand. Live and learn... I may try to grow something on an agar plate just to see what pops up. Thanks for the suggestion.

I'm not seeing any pellicle formation or detecting any off flavors other than tartness. I did use a new acid (85% phosphoric) and based my calculations off of the most recent city water report so it's very possible I added too much acid. Is there anything else that I can check for to determine...

I have an English Brown that I brewed with S-04 and the finished product (OG 1.050 to FG 1.010) is incredibly tart. It's almost like a kettle sour. Is there a way to raise the pH without changing the beer too much? I put a dash of baking soda in a tasting glass and poured beer onto it. I used...

Whoops! They should both be public now. The IBUs are my only concern with the IPA, since it's already on the lower side. If I dilute I could just call it an "Imperial Pale/Double Pale" or something along those lines if nothing else haha. If I use the average OG across the batches my efficiency...

I based the grain bill for those two recipes off the parti-gyle calculator's expected numbers. I am happy(ish) to say that I blew all expectations for efficiency out of the water. I need to dilute with boiled water. The recipes have been updated to reflect the actual OG numbers I got. IPA- (now...

I plan to do my first parti-gyle brew this weekend. I'm hoping to get an IPA from the first runnings and a dark mild from the second mash. Plan is to mash in with all the grain except for the specialty grains in the dark mild, collect first runnings, then add enough water to hit volume/OG for...

Not at all. Once I decide on the hop combos I’ll work on the scheduling

I'm doing a single malt IPA with maris otter. I can't decide on the hopping. At my disposal I have Cascade, Centennial, Azacca, and Mandarina Bavaria. I'm leaning towards Cascade and Azacca, but all input/feedback would be appreciated.

Does anyone here have a formula or know of a calculator that will help with recipe design for a parti-gyle brew? I'm thinking of doing an all maris otter IPA, then tossing in a small percentage of roasted/crystal malts to collect a second runnings for an English Mild. I'm not opposed to blending...

These numbers aren't apples to apples either though when comparing hops to mj. An ounce of pot at (for the sake of some whole numbers later) 20% THC made into 5 gallons of beer and assuming 100% extraction (unrealistic but easy for numbers' sake) would yield an end product that would contain 14...

Blue Moon is infusing beer-like drinks with it but they don't contain any alcohol. I bet we'll see it from the big macros first, but eventually likely on the craft level. This article is from March of last year and talks about a few smaller companies doing it as well...

Getting a couple bines up is definitely a goal for me as well. I know cascade and nugget grow alright where I am, but I'm uncertain about the Neo types. I'm on the same latitude (roughly) as Santa Fe but have a wildly different climate.

It's a little off the wall, but Medusa and some of the other neomexicanus hops have a very dank, pot-like aroma. They can be pretty fruity too though, and may get lost behind centennial.

I spun up a starter from harvested lager yeast that had been previously treated with gelatin. Two days in, I’m not seeing any activity. Is it possible that the yeast won’t ferment after being treated with gelatin? Fermentation temp is 55F and the lager strain is Carolina Yeast CYL03. (I know...

Appreciate all the feedback! I ended up boiling a bit more off to make up for the loss.

I goofed and built a schwarzbier recipe around a base malt with a higher ppg than the malt I actually have. Would a table sugar addition to the tune of 9% of the grist change the beer too much?

My challenge to myself follows one of the common themes here: make the same recipe taste identical batch after batch. I'm always "tweaking this" or "tossing some of that in there" so it'll be nice to hone in on my core recipes.