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Look forward to your contributions! It's always good to have a few more brain cells in the mix 😂 :mug:

Well, then I guess you know my vote 🙂 You could also combine the saison yeast with that hopping approach. I've had very good luck with that too. Especially with continental hops and their American analogs. Loral and Strisselspalt were especially standout!

I always get toasty and crackery from the Dingemans biscuit. I think it's a divisive malt for many people when used in larger amounts, though. Some people love a pretty heavy addition of it. Many don't. Honestly, try the recipe as is if you are feeling a little adventurous. It won't ruin the...

Hey and welcome! Picked up some Augustiner Helles on Friday and going out to one of my favorite breweries this evening. Hard for it not to be a good weekend! :mug:

We just keep telling him to do less and less of the biscuit and cara 😂 @hilljack13 just make an English pale ale already would ya!

What's the yeast, Steve? It'd be out of character for me to NOT suggest a saison 😂 If you're going neutral then I've been having fun doing roughly a 0.5 to 1 oz/gal whirlpool and same amount for dry hop of various continental (or continental type) hops. Something French or new age German or even...

There is no single answer for that. If you drop them in now it should be fine. It's possible they might have some trouble getting through the krausen and absorbing into the beer. Dry hopping now might also give you bio-transformation effects. Google it and read about the flavors and then decide...

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...