Recent content by eliastheodosis

Welcome! Already growing your own hops... You'll fit in just fine here 😂 I don't know the neomexicanus hops for growing but Great Lakes Hops is as good as it gets. Got my Chinook, Triple Perle, and Comet from them. Good luck with the growing, brewing, and the heat. If you're interested then you...

😂 I agree with @Yooper. I'd probably do a pound each maximum of the biscuit and cara. I'd maybe save some of the EKG for a slightly later addition too. I like what they add at 5 mins and I'd like to see how it plays with the yeast profile. You may not want that, though. No major problems as is...

Welcome from just north of Chicago! It's a great forum. Glad to have you. if you're camping then watch out for ticks . They've been brutal so far this year.

Yeah, given what you're saying I think the simple answer is to just use that chart for now. It's not perfect but it's better than no water treatment. Adjusting your pH would be a beneficial addition but that would need to be calculated each brew based on your recipe and the salts you add from...

Tweeter and the Monkey Man - Traveling Wilburys

Details of your process will also help. That kit gave you instructions. Share those if you can and let us know if you did anything differently. Here's some questions I have if it helps. What were the yeasts you used and how were they stored? Could the kit have been very old? What was the temp...

Brick House - The Commodores

Too Much Time On My Hands - Styx

Thanks for the updates. Really interesting! As for pH, that's low but not an impossible measurement in this situation. These people checked 9 lambics and the pH ranged from about 3.2 - 3.6. https://www.mdpi.com/2306-5710/3/4/51 They cite an older paper that has a nice graphic tracking alcohol...

Tasting more alcohol could be your head playing tricks on you some too. You see the 1.002 and your brain tastes more alcohol. If it's not tasting dry or thin, then maybe your iSpindel is off some. It could be that the beer just finished lower if you gave it a big repitch of healthy yeast. Maybe...

If it's your first pass I think you need more data points. Maybe you goofed something during the mash or maybe this recipe is going to push up the FG higher like @day_trippr said. If you brew it again and it comes out the same then you really analyze the recipe and process and think about...

I can't find any research for hops that directly relates, but it seems like other organic compounds either don't show an effect of pressure on isomerization or the isomerization effect is only partially reduced. I think you'll be fine throwing in a few T90s. @Miraculix seems right to me. If I...

I can definitely confirm that's how LAB acts in a lacto ferment. Especially running it at 70F. If you run it hot then it can drop to 3.5 pH within a couple days. If your culture is lacto and pedio heavy then this seems possible to me. I think the working pH range for most brewers yeast goes down...

Mr. Tambourine Man - Bob Dylan

Yeah, as far as I know the main function of hops in a mixed culture beer is to control the growth of lactic acid producing bacteria (LAB). Overall, that should roughly control the acidity of the final beer. The iso-α-acids and some other compounds in hops act against certain bacteria and slow or...