Belle Saison is a Saison strain. It will dry a NEIPA out too much and doesn't really give citrusy flavors tbh. It's very peppery and doesn't produce near enough acid as a witbier strain will. If you want a dry "Wit" yeast, then WB-06 will get you close but does tend to get very clovey.

Do you know which grain absorption value it bases the water requirement on?

I know BF has a water requirements calculator but it's based off of your equipment settings, which uses a mash thickness ratio to base total water requirements on. For full-volume BIAB users, this doesn't work since our mash thickness varies across different recipes (we would have to change it...

I seat the keg lid with 20-25 psi of external CO2 and then back the spunding valve to 14 PSI. I use Weihenstephan lager primarily (34/70) and have also used Augustiner (Harvest, Bayern Lager). I pitch at 0.75M/ml/degree plato for 4.5 gal batches in a keg.

There's an old saying when it comes to 5.2 Stabilizer: it works for those that don't check their pH and doesn't work for those that do check their pH. Use Lactic or Phosphoric Acid to adjust pH.

Not to necro this thread but here's my experience: I ferment all of my Helles under 1 bar of pressure at 60-62F and don't raise temp and they're finished and clean in 7 days.

I brew on an all-in-one BIAB system built by High Gravity (https://www.highgravitybrew.com/store/pc/Wort-Hog-5-10-Gallon-BIAB-240V-445p3987.htm). It's a 64 qt kettle with a 240V Blichmann Boil Coil (previously 120V) and Riptide pump for recirculating during the mash and whirlpooling after the...

It crashes when swiping down but I used the Sync button at the bottom of the recipe list and it worked fine. Could you move the Sync Now cloud button on the top of the recipe list by chance?

While trying to sync the app to my desktop account the app crashes every time. Any solution to this?

3 in Indianapolis

Mash only for 99% of beers. I may add some extra gypsum or chloride in the kettle depending on the 1% of styles I want a distinct mouthfeel for.

Pasteurization is the only somewhat-reliable way to mitigate tyramine. However even if the beer is pasteurized and you have dirty draft lines then the bacterium would be allowed to grow, potentially producing tyramine. So, to answer your question: no, not really.

Ignore. It appears it fixed itself after opening the recipe in another tab

Getting an error on an already saved recipe after I moved some hops around. All hop fields are correct.

Alkalinity from negative values to 100 would be acceptable for light colored beers, and higher than 100 for darker beers. Darker grains are more acidic and lower mash pH more effectively than lighter lovibond malts. You're going to need to use 88% lactic acid in order to lower the alkalinity...

Mash pH above 5.8-6 can cause tannin extraction, especially if there's a mashout with higher temperatures. The larger issues here are the Ca and Alkalinity. This water needs to be cut with either RO or DI in order to lower the Ca and Alkalinity to more acceptable levels. Too much Ca will...

$1 for 5 gallons. I use a water kiosk and bring my own 5 gal jug.

For any bicarbonate additions, I'd recommend using pickling lime which only adds calcium. It dissolves quickly goes a long way.

Listen to any brewing podcast with Martin Brungard and any water-related podcast topic with John Palmer. Podcasts that I know have water chemistry episodes: Brew Strong, Brulosophy, Basic Brewing Radio. Using a carbon filter will still leave some minerals in your water so you can always back...

I brew A LOT of Belgian ales, primarily Tripels and Brett Singles. Not all Tripels need to be big beers. The trappist brewery's Triples around around 8-9%. Tripel yeasts are going to use either Chimay (Imperial's B63 Monastic) or Westmalle (Imperials's B48 Triple Double). Chimay is more...