So what’s the correct water and pH?
probably referring to mash pH around 5.2-5.4 and as for water, water that has low permanent hardness.
Wow, that is a purdy Hef!
that and an appropriate amount of calcium to encourage those pesky yeasties to drop out when they are done with their meal.
Maybe that is my problem with Hefes. I can never keep them cloudy longer than a couple of weeks.
You are drinking them too slow man… ;D
don’t feel too bad, big big pro hefe breweries spend mega bucks on trying to get a hefe to stay cloudy longer.
+1. I’ve always let a slight bit of hefe yeast into the keg (racked carefully to get the top yeast layer and not trub). When the beer starts pouring a little clearer than I want, I gently rock the keg with the CO2 valve closed (not looking for extra carbonation). It’s a temporary fix, but it works.
EDIT - The one trick is to remember to gently rock the keg before the first pint if it’s been a few days since the last one, or else you’re pumping out most of the yeast in the first pour.
Looks great ! The Vienna looks really nice.
California common
Apologies for the crappy cellcam pic, but this is a 70/- that is crystal clear with no filtering, fining, or cold-crashing. It’s bottle-conditioned as well, and this is about a month after bottling. WLP028 is just that good.
Actually, I think this is the best so far composition-wise. Awesome.
I agree! Trippy!
(… go ask Alice, when she’s ten feet tall…)
Very nice. Yeah, 028 doesn’t suck.
Love the KCBM glass. 
Here’s another shot of the red lager since the clarity was harder to judge on professional shot one.
Weyermann malt in the mid background? That is a pretty red and nice lacing!
I shot that last night at brewery tasting we had. We use sacks of grain to give our tables a little boost so the height matches the stools. Everything designed to be taken down.
BTW: Nice looking beers, y’all!