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Not sure what to make of the bitterness on my latest batch. When I take a sip (actually more of a gulp), I get a really nice, full-ish mouthfeel, but the bitterness seems to be lacking somewhat. However, the finish has a nice lingering bitterness, pretty much exactly where I want it to be. I'm...

I make a very simple sous vide queso fresco with 1 liter of milk, 1/2 tsp of salt, and tbsp (60ml) of white vinegar. I'd also like to try making mascarpone with the same method. I don't notice any off-flavors using that much vinegar, but I wonder if using lactic acid instead would make any...

I tried the standard Sorachi 1984 a few years ago, and was surprised by the dill aroma. I didn't care for it at all, but I saw this Sorachi 1984 Double in the supermarket yesterday and decided to give it a try, y'know, for the sake of research. The "Double" in the name apparently refers to an...

Overall quite happy with the results of a simple beer I did with Omega's dry Lutra, but a bit surprised by the 87% attenuation. The grain bill was essentially Centennial Blonde: 80% pilsner, remainder was Weyermann Carapils, Carahell, and Vienna, mashed at 65C/149F for 75 min (60 + 15-min batch...

I recently bought some food-grade calcium hydroxide in hopes of it replacing the baking soda I currently use in certain styles. I have very soft water with an estimated 5ppm of carbonates. I understand that calcium hydroxide can be dangerous to work with. Someone in this thread suggested to...

Yahoo Japan used to have "beer weather" indicator, along with UV, laundry, etc., but it's been replaced with "ice cream". Fortunately, tenki.jp is still committed to providing the hard-hitting weather forecasts we need. It's 100% beer weather in Osaka today. The beer index calculates the...

It's gone high before, but never this high. It's 10 liters of wort in a 22-liter fermenter. Pitch rate was .2g/L.

I'm trying to design an all-DME (plus a little dextrose) hefeweizen recipe on Brewfather. I've done dozens of BIAB batches with Brewfather, but I'm still trying to get the hang of designing a recipe in the Extract setting. I think I'm close to what I want, but I just noticed that my recipe's 13...

My water report is written in Japanese. There are a few things missing, but I've been doing my best with it for the last few years. I dug it up again today, to make sure my water's alkalinity is what I think it is. I had requested levels for HCO3 and CaCO3. The guy who put the report together...

So the general consensus here and around the web seems to be that one needs to be careful not to overpitch WLP300 and WY3068. Doing so may result in lower ester production. Does this apply to other hefeweizen strains, particularly WLP351, WY3638 and WLP380? Has any one had success (in terms of...

I've seen quite a few posts that mention mashing with a higher pH to offset yeasts that tend to produce lower final pHs. At first, it made sense, but the more I think about it, the more I... think about it. Do yeast lower a pH by a certain amount (in which case mash pH compensation should work)...

For the last year or so, I've been using a 70/30 combination of sodium percarbonate and sodium metasilicate. I've been happy with the results. It's time to order more, and I'm wondering if I really need the sodium metasilicate. FWIW, I use this cleaner for kegs and fermenters, and I always fill...

Getting my first one tomorrow. I just typed "drink beer", and Google knew what I was thinking.

I think I've got relatively soft water: Ca: 8 Mg: 2 Na: 8 Cl: 12 SO4: 29 HCO3: 2 ...or thereabouts. One of my favorite beers is hefeweizen. Unfortunately, my hefeweizens end up a bit on the tart side (if I use WLP351/WY3638) or pretty darn tart (WLP300/WY3068). I've really looked into this...

All apologies for asking "why" -- that's a tough question. Might depend on where you grew up, your part of the world, politics, and so forth.

We always have some of this on hand. My wife adds it to every batch of rice she makes in the rice cooker. https://www.amazon.com/Hakubaku-glutinous-barley-50gx12-Sales/dp/B01790GFN4?th=1 I'm wondering whether I should try adding some to a beer recipe, maybe for some body and/or foam, but I'm...

I think I've finally found the sweet spot for bottle-carbing Hefeweizen. I pour 5g sachets of dextrose into each 500ml bottle, then fill and cap. I've tried 5g of table sugar, but I don't get the nice creamy snowball. This is from the latest batch, with WLP351. Anybody else have similar...

I picked up a 500g bag of maltose. It's a powdered white substance (just to be clear, it's not DME or maltodextrin). I'm thinking I might want to use it as an adjunct at some point. What values should I enter into my brewing software for potential and yield? The numbers that are in there are at...

I've just pitched some Lallemand Verdant IPA yeast into a small batch of 1.051 APA. After reading about varying attenuation experiences in the Verdant thread, I've decided to co-pitch some Nottingham in order to get me to about 77% (I mashed quite high at 68C). I'm thinking of giving the...

I can get maltose for about half the price of DME, and I would imagine it's easier to work with, too. I realize that starters shouldn't be made with sucrose or dextrose, but how about maltose, with some added yeast nutrient?