beersk

I guess I should've added 1007 to my liquid strains. But this is mainly about dry yeast strains, so 2565 or 1007 are out in that case...

The problem with 2565 is the white grape ester it creates. I have not once tasted that in any commercial German kolsch, namely Fruh...

Maybe it's more of an expectations thing. Now that beers are insanely hop flavor-forward, it's gotten to where many commercial IPAs I...

But that's not what I'm doing HERE. What I'm saying is NEIPAs have changed the way we think about, perceive, and brew ANY hoppy styles.

Do you disagree with me? If so, why? Our idea of hoppy now is WAY different it was a decade ago. Now, if beers aren't borderline hop...

Oh man, brutal! That sucks. Man, you would not have said this 10 years ago. The rise in popularity of NEIPAs have both improved our...

You can also get a placebo buzz. I've experienced this before with NA beer as well. It's trippy. That's a bit of the scary thing about...

Accidentally??? :(

I agree with previous comments though I would amend @lumpher's comment about fresh lagers. A fresh lager would be a kellerbier...

I'd start raising it now. That's higher than I'd like after a week of fermentation. Get it up to 60F at least for now.

I had looked into that. You need to have/be some kind of business. They explicitly say on their site that they don't offer membership to...

Yeah, those prices can't be beat. That's pretty great. I wish there was an easier way to hook that up around here. I thought I had a...

Excellent points. I'd really like to think quality is more important than budget, but the reality of it is as you say, @MaxStout I...

Mostly agree. Though the biggest of the big maltsters in Germany don't have a huge step up in quality over some domestic malts. Best...

Interesting info on the economies of scale. I was thinking less shipping, less carbon footprint by going local, even with a bigger...