Recent content by shavy

Hmmmmm, Anchor Gose with lacto from Chobani?

I used two packets of s23 when making a Munich Helles. Fermented at 50F°. After a week, diacetyl rest (raised temp 2F° every 12 hours until reaching 64F°) then let it sit for 5 days. Cold crash to 35F° for a month before carbonation. Turned out great.

Cool cool cool. Would love this.

Yep, I would loves me this controller.

Ok. That’s a fairly high attenuating yeast. If you were using wlp002 (English ale yeast, low attenuating 63 - 70%) then maybe that would be the reason for the final gravity.

Sorry if I missed it but, what yeast did you use?

Try this:

Yep, it’s what I do in my keezer.

I brewed a Vienna lager not too long ago using WLP838 (Southern German Lager). It was delicious. I didn’t do a “side by side” comparison but, I would say it’s very close to a Negro Modelo.

I’ve had very good results with SafLager German Lager S-189. Nice, clean flavor.

Yep. Loves me Inkbird’s products.

Never thought of adding salt to a bucket of ice along with the stainless pre-chiller. It works for homemade ice cream. https://www.homebrewtalk.com/threads/adding-salt-to-water-and-ice-to-cool-down-wort.43679/

I too have had success with WLP300. Low 60s fermentation. It’s a banana-bubble gum bomb.

From the Rahr website: Rahr standard 2 row has an SRM of 1.5 - 2.0. They describe their malt as . . . “lighter than most pale ale malts. It has moderate protein levels, and good extract yield.”

I pick up a jar of spicy, pickled quail eggs from a place called Granzella’s off of Hwy 5 in Northern California. The pickled eggs make great garnish for Micheladas!