Recent content by guldalian

Not sure why this isn’t a sticky. Where are you guys sourcing GF malt? Just found Grouse malt on the interwebs but seems they don’t sell direct.

Question regarding lager attenuation. These were my 1st attempts at lager styles. Made a Vienna and a Munich Dunkel using 2308 Munich Lager yeast for both. Had a tough time getting these to attenuate fully. I usually get higher than normal attenuation on my ales. Vienna was OG 1.054, FG 1.014...

Gotcha. Thanks!

Well I can get any line size. So lines notwithstanding, is there a preferable size?

Getting ready to set up my keeper for reals and get away from these picnic taps. For shanks, should I get 3/16 bore or 1/4 bore and why?

I just did a step mash in my cooler mash tun. Just gotta start a bit thick and use boiling water infusions to heat it to the next step.

Could also try a decoction or step mash with a short protein rest.

Anyone ever keg smaller batches (2.5-3 gal) in a 5 gal corny? Should be fine if I purge, right?

I am using lager yeast for the very first time this week. I am wondering, when making a starter with lager yeast, do you do it at room temperature like an ale yeast? Or should it be cooler?

Putting my keezer together this weekend. Just wondering, if space is not an issue, do you keep your tank inside the keezer/kegerator or outside and why?

That seems like quite an arbitrary number. Any significance?

I can step with infusions. I use a 10 gal Rubbermaid cooler and an 8 gal kettle. Although my OP made it seem like it, I'm not really looking to do a chimay blue clone. Just wanna make a solid Quad. And I kinda wanna do an OG of 1.100 since it's my 100th batch.

Pretty shortly I will be brewing my 100th batch (yay!) and have decided it's going to be a Belgian Quad. Chimay Blue is one of my favorite beers in the world, and I enjoy many other belgian beers/styles, but I've never actually brewed a Belgian anything (besides witbier). I'm planning on reading...

I have a watermelon wheat in the fermentor right now. I would stay away from late hops of any kind and just let the watermelon shine.

I did harvest the yeast, but those weren't in order actually. It was: Smoked Porter, 75% ESB, 81% American brown, 77% The differences in attenuation were due to grist profile and mash temps. In fact I typically get better attenuation from 2nd and 3rd generation yeast than I do from a fresh...