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Hello All, I recently attended CBC with my company (we were exhibitors) and came back with a few pounds of assorted hops. I'm looking to brew a NEIPA this weekend and plan on using some of the 12oz of HBC 630 that I have, and am wondering if any of the hops below might go well with it. I...

Hey, Sorry, completely forgot about this and haven't been on the site in a while, so I just saw your note. Here are some pics of the build. Pretty DIY, but it works great. Hope this isn't too late...let me know if you have any questions. John

How much lactic acid with distilled water on a Pilsner? Silver_Is_Money, this is the thread I was referencing earlier, but after finding and re-reading, the difference is that at the time we were talking about brewing a pilsner and sparging with RO water, so the lactic acid was not needed in...

No, I've kind of stopped taking so many readings during the mash and sparge, as I never really had an issue with gravity of the final runnings. I don't have a pH meter and the strips are useless, so this is one area where I'm just trusting the spreadsheets (although I'm sure that my water...

That's smart...I measure the strike water the night before. I thought the salts would dissolve better in warmer water, but I just learned that salts should not be added to the hot water, so maybe next time I'll add the night before too.

Yeah, this is what I've done in the past, but for some reason decided not to this batch. Do you add salts to the sparge water or directly to the kettle?

OK, that makes sense. My water alkalinity is 116ppm at last testing, but I don't have any sense for how high this is. So does the Sparge water acid addition listed in Brun Water assume that I'm adding the salts to the sparge water, or does this even matter? Should I just add the 3.3mL acid it...

That makes sense if I'm adding salts to the sparge water, but I add them directly to the boil kettle after sparging. I wouldn't think the acid would be needed to neutralize the sparge water unless the pH of my water is naturally high (the last time I had it tested, the measured pH was 8.0) This...

Hello all, I'm looking for some clarification on when to add the lactic acid called out in the Sparge addition in cell L31 in the Brun Water 1.18 Water Adjustment tab. I brewed a batch of NEIPA on Saturday and adjusted the water using gypsum, CaCl2, and lactic acid in the mash, per the...

Just a bump that these are still available. The owner, Ian, reached out to me today to ask if I need any more kegs. Price is down to $40 each. If interested, contact Ian at Cross Culture Kombucha, or if needed I can get his email/phone for you. -John

Someone's gonna get a good deal here!

Do you guys pour the hot break into your starters? I try to keep it out, but as a result I'm leaving behind some of the wort too, so my two quart mason jars only produce about 1.6L of usable starter wort. Thanks, John

I've got my first batch, a bohemian pilsner with Wyeast Bohemian Lager, fermenting in my new 30L Speidel with the spigot on the lower port. Once this batch is done and into the keg, I'm planning on brewing a dunkel and tossing it onto the yeast cake. I've never re-used yeast this way, I've...

I’ve had all those and they are hazy and murky for sure, but I don’t remember them being as as light and opaque as the pic posted. Very Green is the closest that I’ve seen. In my experience, they never looks as hazy in person as in the pics that people post. I’ve brewed braufessor’s recipe a...

I've had my fair share of NEIPAs from Tree House, Trillium, and others in the northeast, as well as several homebrewed versions, and I've never come across a beer that actually looks like that. I look at and take a lot of beer photography, and I've seen photos like this, I've just never seen an...

OK. I added 3.8mL 88% lactic acid to my 5.5g of sparge water. I guess this was unnecessary for the RO water...could this have affected the flavor or final pH? I haven't invested in a pH meter yet to take readings. Thanks, John

Thanks for the reply, this makes sense. Out of curiosity, what would be the effect of acidifying the sparge water if the sparge water is 100% RO? This is what I did last time I made a Pilsner, just following what Bru'n water showed on the Water Adjustment tab and not knowing that I didn't need...

Reviving an old thread here to get some clarification. I read in another thread that you should not add lactic acid to your sparge water for a Pilsner, that you should only add it to the mash. I've always followed the numbers in Bru'n water and added the lactic acid to both the mash and sparge...

Just reporting back here. I made a list with new buckets, a pH meter, a thermapen, and a couple of other things on it for my dad. He did a little of his own research and got me the 30L Speidel fermenter, which is pretty cool! I haven't fermented in it yet (just bought the ingredients for a...

Thanks for the quick reply, and I'll look for the posts you mentioned. I don't brew often enough (or have enough money!) to risk losing a batch if the results likely won't be great. However, maybe I can brew an extra gallon to ferment with the TH yeast. If I do, I'll post back with the results...