Other deviations are that I did use Fermcap both at boil and at fermentation, and also used Biofine.Īfter 4 days in keg, it was extremely fruity/pungent (sauv blanc is very much there). I also did the Brulosophy lager method, but no starter (direct pitch, and possibly a bit too warm at ~68 degrees at pitch - lots of checking different resources/worrying on the first week if temperature would screw everything up). I did a very similar recipe (the MoreBeer Czech Pilsner kit, but with Lunar Crush), so 11lbs Pilsner, 8oz Crystal 15L, 8oz Carapils 2+2+2oz of Saaz at 60, 10, and 1. I have no clue what to do with it other than dry hop the shit out of it or just put it in the back of a closet for 2 months because I certainly can't serve this to anyone I care about. There is almost no mouthfeel which I have never experienced, it cleared nicely but my god is this beer bad. Maybe you could call it tropical but you have to really get through the initial shock. It does smell like white grapes, maybe a little sauv blanc but it tastes like a cat pissed on a gooseberry bush with a hint of pineapple and guava. Let it clean up at room temp another 3-4 days, cold crashed and kegged for a week. Didn't do the Mash hop because I wanted to see what the yeast is like on its own without changing too much of my process. 1 oz of Saaz at 30min, 15min, 5 and flameout. Starter was made, brew day went normal, same additions as always. Not saying I'm winning any competitions but I can serve it to basically anyone that comes over who likes beer. I've made it with 34/70, S-23, OYL-114, OYL-101, Lutra, WY-2001 and every time it comes out solid. I use the brulosophy lager fermentation method, pitching a 2L starter at 55 and fermenting at 53 for 4-5 days then letting it ride to 65-68 for FG then I cold crash and keg. OG pretty consistently hits at 1.050-1.052 and FG generally ends at 1.010-1.012. 10 lbs of bohemian pils, 3-4 Oz of Saaz depending on what I have available in the freezer. I try to always have a lager on tap and have been brewing basically the same recipe for the past 2 years. IRC channel Specific Fermentation-Related Sub-RedditsĬider Mead Wine Brew Gear For Sale Distilling Spanish Homebrewing Subreddit Growing Hops Grainfather "Hold my yeast" - crazy fermentation ideas Prison Hooch - getting drunk for pennies Pro Brewing Kombucha Fermented Foods Automated Brewing If you can think of a good general link or even a better one than is currently posted please message the mods and let us know! Glossary of Terms Acronym Soup Yeast Harvesting Yeast Starter Priming Sugar Calculator Is It Infected? r/Homebrewing chat: Please be patient as more links will be added you have to start somewhere. What Did You Learn This Month? (4th Wed.) Brewing Tools/Information Tu: Tuesday Recipe Critique and Formulation!įri: Free-For-All Friday! Monthly Threads Vendors/Potential Vendors, read this before posting Daily Threads If you are a small company hiring internationally, you need to sign-up for Liquid now.Welcome those of the fermentation persuasion!īefore making a post, read our posting guidelines He says, “ If you want to decrease the time you spend onboarding a new contractor by 95%, you need to sign-up for Liquid now. Joe recommends Liquid for other companies looking to save time onboarding contractors and freelancers. Now I simply add their email address to Liquid and tap “invite.” “Before, I would onboard each vendor 1 by 1 with paperwork and banking information. “ Each time we hire a vendor or contractor, Liquid saves me 2-3 hours” says Joe. This has saved the company significant time each month. Liquid has streamlined and standardized freelancer and contractor onboarding and management for LunarCRUSH. It allows us to bring people on fast and to keep track of all our contractors and vendors in one place.” He adds, “Liquid helps me onboard new contractors with everything from payment to legal paperwork with just a couple clicks. “By having a standardized flow, Liquid keeps everything organized and free from human error,” says Joe. LunarCRUSH turned to Liquid to help manage its global liquid workforce and simplify the associated processes. Streamlining freelancer and contractor management Joe explains, “As a startup, having new contractors sign all the required paperwork can become cumbersome and difficult.” As the company works with domestic and international freelancers and contractors, it was essential to find a solution that would make it easy to onboard new workers. “There is a low probability that the people most passionate about working for you are located within a 25-mile radius of you,” notes Joe Vezzani, CEO of LunarCRUSH. As a rapidly growing startup, LunarCRUSH relies on liquid workers to help scale the company.
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