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I find that normally my beers improve with a couple of months aging in the keg in the chest fridge. Does this aging also work at room temperature? Would room temperature aging progress faster than aging at 4C? Thanks!:tank:

I made a lager in my Brewha conical the other day, a Dortmunder. I pitched rehydrated Fermentis S-23 and set the temp on the controller to 18C. ( I use cold tap water for cooling and this time of year I only get 15C tap water.) By the next day I saw bubbles from my blow off tube about 1 per 2...

Ok, I just switched to a SS conical system and maybe I changed too many techniques at once. Here's what I did. I made an ESB and wanted it full bodied. I mashed at 66C for 60 minutes. I used a stir plate for the first time with a Wyeast 1968 London ESB OG was 1.051 I fermented in...

I have a Bavarian friend who is jonesing for the beer from his hometown. Flotzinger 1543 which is a hefe weizen. Running the risk of disappointing someone by trying to duplicate a beer of memory, has anyone tried this beer/ tried making this beer, and what can you tell me about it's...