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Agreed

I only step mash that beer because of the cavasa starch...normally i mash with a single step with all grain...or a low 140s step and a low 160s step

You would need to adjust for your equipment Summer Dayz American Lager (1 B) Type: All Grain Batch Size: 80.00 l Boil Time: 90 min Efficiency: 70.00 % Amt Name Type # %/IBU 17 lbs Pilsner (2 Row) 10 lbs Corn, Flaked 7 lbs Pale Malt (6 Row) Mash Steps Name Description Step Temperature...

I also do full volume mashing like you...and use 100% RO water For lighter beers I would; drop/reduce the Crystal malts. Maybe add some flaked corn (or other starch). get some of your gravity points from corn sugar. Mash low (146f - 148f) for 90 min. Adjust your water with Calc chloride &...

Hey @TxBrew ...awesome contest

I used 5lbs of frozen cranberries in a saison. just added to the carboy after fermentation slowed down...maybe day 4. They added a nice amount of sour/tart. inline with the style. You could always use a quality juice...either add it to the fermenter or to the keg

Seven Years (adjusted back to an APA) will be available in cans starting next week for those peeps in Nova Scotia...even got some props on the can :rockin:

Ban-Dia NEAPA 5.7% abv 25ibu Juicy/Hazy Keg conditioned on Grapefruit (adds a slight tartness/very refreshing)

Thanks...and for sure

Nova Scotia Peeps...We (Brathair Brewing) &Breton Brewing won the Amber Category in the 2017 Stillwell open with our "7 Years New England Amber Ale"...and our team (#TeamNorth) took the entire comp. Brathair Brewing also won last year...on the trophy 2 times...lol... Had a blast brewing for this

Neighbor discovered a little surprise in one of his carboys. 10gal of a euro style Lager(ish). This was brewed in January. One carboy shows no signs of infection...the other looks like this. I'm guessing some sort of Brett??? Smells great, told him to let it ride on some blood orange...

couple new handles...gift for my buddy

Turned out great. I don't make many clones. This one was a winner in the summer heat

That would be me....how'd the brew turn out? I've only ever made it all grain

Damnit...lol...fixed thanks

Bros on the Eastcoast...We (Brathair Brewing) are doing a 5 Tap Takeover at Good Robot Brewing Company (Halifax) Dec 2, 2016. Love brewing with these guys. Our promo video [YOUTUBE]S5zFlpHwt_c[YOUTUBE]

Everwood Ave Brew Shop. great prices

like the others said. this is what I would do leave it in the primary...cold crash for 24hrs...Keg (add gelatin to keg)...gas it at 30psi for 24 to 36 hours. then purge the head space and reduce to serving pressure. pour off the first cloudy pint (gelatin and yeast). enjoy. I've been doing...

it's already been said but here is mine. water chem/mash pH. proper pitch rates ferm temp dialing in your system so you get the correct volumes. I use to think that it was ok to have 5.5gal in my fermenter when my recipe was for 5gal...my gravity was always low. if you want 5.5gal in your...

In my recipe I use 4oz (2oz per 5gal batch) of sweet orange peel in the boil...then make a grapefruit tincture with the peel (pith removed with a razor) and vodka. let it soak for about 7-10 days and add the whole thing to my carboy (I don't use a secondary) along with my dry hops for 3-4 days...