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Saw this pop up on my newsfeed: https://www.lallemandbrewing.com/en/continental-europe/blog/introducing-lalbrew-novalager-premium-yeast-selection-for-modern-lager-beer-styles/ Quick summary: LalBrew NovaLager™ is a true bottom fermenting Saccharomyces pastorianus hybrid [...] including fast...

Patent Brewing is carrying select Escarpment Labs stuff, like various Bretts and others including Krispy. https://www.patentbrewingcompany.com/merch Here's a blog post on Krispy: https://escarpmentlabs.com/blogs/resources/the-search-for-krispy-clean-kveik-yeast They've modified it to make it...

I've recently moved to the Seattle area. Prior to moving I'd made 50+ batches and had honed my process to a point where I was very happy with the results. This process used an RO system as Edmonton water was somewhat hard and alkaline and I wanted to remove that variable from my process. I...

I'll be relocating to the US and I've got a fairly large collection I'd rather not give up if possible. But I will not travel with it if it's going to be an issue. I couldn't really find anything on it out there. The other question is the equipment: the kettle, kegerator, kegs, co2 tanks (will...

To the experienced lager brewers: I want to have two lager yeasts on hand, one for malty lagers and one for crisp lagers. Right now I'm trying to narrow down my malty lager strain. Unfortunately I just missed the window on Hella Bock 2487-PC at my local shop! So I did two batches with 2308...

My first batch of apple cider went a tad bit vinegary (but still pretty drinkable) and I think that's because of a minor infection due to slow fermentation. I've done two batches now. One with 1272 that took two weeks and I just pitched 3068 and it's appearing to be just as slow. Any time I make...

I was inspired to attempt my first lager after enjoying a few German varieties recently. I went with Jamil's Oktoberfest and I figured I'd attempt the fast lager method outlined on the Brulosophy website (originally discovered by Mike “Tasty” McDole). OG at 1.055, I pitched a very healthy...

Recently, I'd been blaming tartness on 1272, but I'm beginning to realize I've been duped! I believe it's the bicarbonate (145 ppm) and hence, the amount of lactic acid I'm forced to add to reach a reasonable mash pH. For example, a 4.5 gallon batch at 1.05 OG full volume BIAB: mash volume of...

I gave 1272 a go due to its ability to drop clear quickly, which it definitely does. I was planning on using it for all my "clean" beers but it seems I've got an issue. I brewed BierMuncher's C3C, which I usually pitch with 1056 (also tried it with 1028 which works quite well actually) but this...

I'm trying to sort out my method, now on biab brew #9. I have a faily tight crush usually yeilding 85% on a consistent basis. After mash I hang the bag as it comes to a boil and usually let it sit 10 min into the boil ~ 30 min total usually. My question is, I seem to be getting really low...