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classic bear-hug

After brewing for several years I made the switch from All-Grain to Extract and have never looked back since.

And just when I'm trying to decide what to brew next I stumble across this gem. Looking forward to it. Thanks, Orfy, wherever you are. Long live the Mild!

2024 + 5 Dubbel + 5 Saison + 5 Pale Ale 2039

crazy times we live in.

You may be at terminal but I suspect the extra time will give the yeast an opportunity to further clean up after themselves and drop out of suspension--both good things.

I just kegged a Saison that was simply dumped on a cake of WLP500/530 blend and it turned out awesome. Don't overthink it.

If you'd have just bought a new pack you could have it in the fermenter by now.

For session IPAs don't do any bittering additions. I suggest all hops go in 10 minutes or less. You still get plenty of isomerization and since the beer is typically lighter in body the bitterness is balanced.

I think it's good practice to bump the temp by a degree as primary is tapering off regardless of the OG. your beer will be fine.

5 gal Session IPA 5 gal saison

you might try racking onto a tbsp of the dried cheese pack from a mac and cheese box to boost that doritos' cheese flavor.

I actually think most homebrewers can and do brew 'WOW' beers......the problem is they just can't help themselves and then go dry hop it with weird crap or add something bizarre to the boil or just decide they don't feel like sanitizing their bottling bucket that particular day.

Let me know if you do! cheers.

I still buy Busch Light by the case....

go ahead and dry hop it right in your primary and then straight to package after desired contact time

It just depends. If youre brewing on stove top you can just add some top up water and turn out a great beer. Full wort boil with extract for me is typically about 6-6.5 gallons and that boils down to about 5-5.25 which goes into the fermenter. Don't quote me but a boil off rate of about...

What are lager brewers doing with their yeast? Harvesting, purchasing multiple vials/packs at a time, mix of both? I rarely re-pitch when i brew. I find it easy enough to buy a smackpack/vial and get a 1L starter going as 99% of my ale OGs are below 1.055 I think with the high pitching rates...

I've seen this article and think it's a great technique. It would fit well into an Ale brewer's rotation but it seems problematic if you intend on brewing multiple lagers. Unless I'm missing something, you can't drop a new batch into your chamber if a previous batch is in the middle of this...

That's a good point. When I brew a couple ales a month, I am never lacking fermentation space. with a 14 day primary you almost always have one finishing up which opens up a slot for a new batch to go down. Infrastructure (for lack of a better word) is definitely a critical point. By that I...