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I've bottle conditioned/carb'd my pilsner recipe a couple times, simply because it was before I got into kegging, it turned out great nonetheless. I just called it a Kellerbier and it worked fine. I kinda like the yeast essence. I have a chest freezer so I was able to utilize more "ideal"...

thanks applescrap, appreciate your feedback! Yes, we are figuring on trying to supply a PA system and possibly also drums, to ease the burden on returning clients. We will have a lot of number crunching to do with our expenses, along with price comparing with the competition

Calling all fellow musicians! ** First off, this is not a solicitation for means of selling any services on the forum, but simply a bit of market research. I only want to gather any feedback possible to help me determine feasibility of this venture described below. Any future business matters...

Seattle police seek public's help in capturing 'masked masturbator'...

the only caveat is that said friends would apparently need to have access to the inside of my house...i'm not okay with that. don't tell my friends i said that. http://gawker.com/guys-prank-buddy-by-replacing-all-the-tap-water-in-his-1332628014 but seriously...they stole my dream before i...

Dang, i knew i was overlooking something. I'd have to support this as the reason, no other explanation imo. So it's the residual wheat in the wood that contributes the extra protein for the beer's texture right? (lol, I'm not going to let that die just yet)

I think i just realized that I've been missing the big picture and that this didn't need to be a thread...that's why you're supposed to shake incessantly, or get a stirplate. Duh!! I swear, i haven't found how to delete threads, or i would do so.

This is my first time working with wy1318, and 2nd time doing liquid yeast, so maybe it's normal? The first phase of the starter seemingly went well, was a tad over 1L @ 1.035. Chilled, decanted. I finished my step-up a couple hours ago with about 1.46 L @ 1.030 (i didn't boil off enough buffer...

I asked a question awhile back regarding this, concerning the effects of flocculation on hop oils contributed by both dry hop and hop stands. Everyone please reference my link below, the discussion didn't really go anywhere so it's a quick read, plus i never came to a conclusion so I'm part...

If you're using pilsner malt, general consensus is that you definitely want 60 minutes minimum of open top boiling Other than that i don't know too many reasons dictating the long boil if you forgo fwh and early bittering

I was going to make the same point regarding a 2015 bottle. Funny that their website does not mention it as an ingredient though. I was speculating on the fact that wheat/dark wheat could maybe be responsible for the great mouthfeel in this stout when i noticed that on the bottle. the thing...

i was reading an article (currently misplaced) about cask/firkin conditioned beers the other day, and regarding the carbonation in the beer, it was stated that the British traditionally used to rely on the primary fermentation to create it, rather than a separate addition of sugar. So they would...

If you guys know of a thread talking about this, please direct me, I wasn't able to dig one up, probably because this will be a bit unconventional. I was visiting Willett Distillery and bought a jar of bourbon barrel char chips on a whim for s**ts and giggles. Meanwhile I currently have a...

i don't know how to describe it yet, but i feel like i oftentimes get this odd flavoring that develops after a couple weeks of bottle carb'ing when I do IPA's (and also after having spent some fridge time). I can't say that I was unhappy with the taste straight out of the fermenter, they've been...

yeah, i did some reading after posting this thread and came to the same conclusion that there really was no need to be adding much of any salts to this one. duly noted. flavor-wise, i'm wondering if some of the gypsum got carried away though with the removal of the grain...we shall see. let's...

So before you slap me on the wrist, i've already scolded myself for this. I wasn't able to check pH levels in the mash because i either ran out of or misplaced my test strips, so yes, i was flying blind and ran the risk of doing more harm than good. so anyway, the mash: 1.4 quarts water per...

yeah, i'll have to see. got a 5 gallon pilsner/oat ipa going right now. might try 1 oz max of chinook or galaxy pellets in corn sugar, haven't decided yet. this would be preceded by a 4 day, 3 oz total dry hop of chinook and galaxy (or 4 oz if i omit the priming hop step). just weighing out my...

do you guys think there is any noticeable difference in resulting flavor/aroma from this technique regarding if you steep in priming solution of corn sugar vs DME vs etc.? (just curious) fwiw, corn sugar has a few more gravity points over DME. is this in RDWHAHB range? regarding masonsjax...

touche, glad to hear this. i might grow a pair and try it out in a couple weeks, got an IPA going as we speak. thanks for the heads up. got a few more questions if you don't mind: - after reading your website...have you recently come to any new conclusions regarding 1 oz versus 2 of hop...

i assume you've been getting good results from this. i recently also had the thought of doing hop stands in the priming solution, but kinda got talked out of it. even the almighty Denny Conn has dissuaded people from doing this (refer to topics on using hop tea vs dry hopping). here's the thread...