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MO is one of my top two malts. Vienna being the other. Both are fantastic

Full disclosure, I’ve only just converted to this setup 2 weeks ago. I still feel a little uneasy about push fittings on the gas side but I haven’t had any issues. Overall I’m very pleased with how this went together and has worked.

I have a standup fridge, not a keezer but this is pretty low profile.

Or blast the crap out of it with a paint stirred in a bucket of 150*F water. Then add it to the mash.

Pre boil sample. This might need some food coloring when it’s all said and done. That’s really pale

Arrived a day early with a bonus free root stock of Arcadian! Planted this morning. I ordered over the phone because I had questions. The lady I spoke with was friendly, informative and incredibly helpful. What great customer service, Great Lakes Hops!!

Ok, here we go. I got my water up to strike temp, poured half the water into another bucket. I then dumped the 5 pound bag of flour into the water all at once. Next, I hit it with a paint stirring wand on my drill for 2 or 3 minutes. After that I dumped it back into my mash tun with the grain...

This is easy. Just drop your kettle to the desired whirlpool temp and stir every 5 minutes or so for the desired time. More labor intensive but it does the job. I don’t know the reason to pressure ferment a NEIPA. Typically pressure fermentation is done to speed up fermentation without getting...

Clean American yeast and raspberries for a summer crusher.

This would be great for single hop associations, I’ll look for it!

Thanks for the responses and WCIPA suggestions, that’s more inline with my personal taste. I’m not necessarily trying to avoid a NEIPA I’m more so trying to find IPA that tightly aligns with more singular descriptor categories, specifically citrus, fruity or pine/dank. I’ve been considering...

Looks like 1am at the club. Yeast are partying hard, right before they go home and crash hard

I don’t drink very much commercial beer these days. Additionally, I feel the IPA space has become convoluted with the sheer amount of fruity hop blasted NEIPA’s. I’d like to “calibrate” my IPA sensory analysis but don’t really know where to start. I’m looking for widely available commercial...

I use a combo of three. I build my recipe with brewersfriend, first. Then I use @VikeMan excel sheet to fine tune everything. His product is very accurate. Finally I run water chemistry with bru n water.

My wife gave up on her climbing roses due to three years of uncontrollable powdery mildew. She asked if I’d put some hops in to climb the garden arbor. Uhhh, yes! I’ve been eyeing Neo Mex from Great Lakes Hop for a while now so I pulled the trigger. Inbound are Neo1 and Amelia! There’s...

I’m thrilled I found this. I’m planning a 50/50, P2R/wheat flour. Cellar Science Monk and lemondrop hops for a “Witbier”. If it turns out good I’m going to brew it again for a beer and wine charity event.

Stabilizing is required before back sweetening. If you don’t stabilize first, the yeast will treat your back sweetening sugar source like it did all the previous sugar and turn it into alcohol. This is unless you use an artificial sweetener, which I have never done. I don’t typically add...

Congrats! I think a lot of people are eagerly waiting to see this beer carbonated and in a glass.

Thank you. My wife is the design brains of the operation. She’ll be responsible for the home brewery/bar remodel.

Any kit that comes with light malt extract or Pilsen extract and uses a restrained amount German hops. Then use lager yeast. My top 3 recommendations are 34/70, Diamond lager or cellar science German lager.